Cuban Black Beans & Rice

Name: Cuban Black Beans & Rice
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp Olive Oil (2 T. olive oil); 1 piece Green Bell Pepper (1 green bell pepper, chopped); 1 piece Yellow Onion (1 onion, chopped); 5 cloves Garlic (5 cloves of garlic, minced); 1 tbsp Tomato Concentrate (1 T. tomato paste); 1 tbsp Fresh oregano (1 T. minced fresh oregano (or 1 t. dried)); 1 ½ tsp Cumin Powder (1 1/2 t. ground cumin); 1 ½ cup White Rice (1 1/2 c. long-grain white rice, well-rinsed and drained); 30 oz Black Beans (2 (15 oz.) cans black beans, drained and rinsed); 2 ½ cup Bottled Drinking Water (2 1/2 c. water); 1 ½ tsp Fine salt (1 1/2 t. salt); 1 piece Bay Leaves (1 bay leaf); 2 tbsp Red Wine Vinegar (2 T. red wine vinegar); 0 pieces Green Onion (*optional garnishes - such as sliced scallion, lime wedges and/or chopped mango) — optional

60 minItalian

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

1Heat oven to 350 degrees f. In a large pot or Dutch oven, heat olive oil over medium heat until the oil is shimmering.
2Add the peppers and onions and cook, stirring often until the veggies have softened and are beginning to brown, about 10-15 minutes.
3Add garlic, tomato paste, oregano and cumin, stir until the tomato paste is dispersed into the sauteed veggies and is very fragrant, about 1 minute.
4Add the rice, stir to coat.
5Stir 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.
6Bake until the water is absorbed and the rice is tender, about 30 minutes.
7Remove from the oven, fluff the rice with a fork.
8Let stand, uncovered for about 5 minutes before serving.
9Serve with desired garnishes.