Cuban Black Beans and Rice

WW points 3/4 cup of beans and 1/2 cup rice: 6
Photo by Carrie W.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2 1/2

    cup(s) water, divided

  • 1

    cup(s) uncooked white rice, long grain-variety

  • 2

    tsp olive oil

  • 1 3/4

    cup(s) red onion(s), chopped, divided

  • 1

    medium banana pepper, cubanelle or other sweet pepper, diced (about 1 cup)

  • 1 1/2

    Tbsp minced garlic

  • 1

    tsp Durkee Ground Cumin Seed, or other brand

  • 1

    tsp dried oregano

  • 31

    oz canned black beans, two 15.5 oz cans (undrained)

  • 1

    tsp table salt, or to taste

  • 1

    Tbsp red wine vinegar

  • 2/3

    cup(s) cilantro, fresh, chopped, divided

  • 1

    medium lime(s), cut into 6 wedges

Directions

In a small saucepan, bring 2 cups of water to a boil; add rice and cook as package directs. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add 1 1/2 cups of onion and all of the pepper; cook, stirring occasionally, until tender, about 7 minutes. Add garlic, cumin and oregano; cook, stirring, until fragrant, about 30 seconds. Stir in beans and their liquid, remaining 1/2 cup of water and salt; bring to a simmer. Reduce heat to low and simmer for flavors to blend, about 5 minutes. Remove from heat; stir in vinegar and 1/3 cup of cilantro. To serve, spoon beans over rice; sprinkle with 1/4 cup of remaining onion and 1/3 cup of remaining cilantro; squeeze fresh lime juice over top. Yields about 3/4 cup of beans and 1/2 cup of rice per serving.

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