Cuban Black Beans & Rice
16 ingredients
2 steps
Ingredients
- 2 tablespoons olive oil
- 1 green bell pepper chopped
- 1 onion chopped
- 5 cloves garlic minced
- 1 tablespoon tomato paste
- 1 tablespoon fresh oregano minced, or 1 t. dried
- 1 1/2 teaspoons ground cumin
- 1 1/2 cups long grain white rice well-rinsed and drained
- 30 ounces black beans drained and rinsed
- 2 1/2 cups water
- 1 1/2 teaspoons salt
- 1 bay leaf
- 2 tablespoons red wine vinegar
- scallion
- lime wedges
- mango
Directions
-
1Heat oven to 350 degrees f. In a large pot or Dutch oven, heat olive oil over medium heat until the oil is shimmering. Add the peppers and onions and cook, stirring often until the veggies have softened and are beginning to brown, about 10-15 minutes. Add garlic, tomato paste, oregano and cumin, stir until the tomato paste is dispersed into the sauteed veggies and is very fragrant, about 1 minute. Add the rice, stir to coat.
-
2Stir in the beans, water, bay leaf, salt and vinegar. Increase the heat to medium-high and bring to a simmer. Cover the pan and place in the oven. Bake until the water is absorbed and the rice is tender, about 30 minutes. Remove from the oven, fluff the rice with a fork. Let stand, uncovered for about 5 minutes before serving. Serve with desired garnishes.
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