Cuban Black Beans & Rice
Kan Kanbayashi
As part of Saagara’s Spicy Muse Project, we want to celebrate Stress Awareness Month by helping you conquer your stress. We will be posting one stress-relieving recipe a day we have collected from various sources that have inspired us. Enjoy!
This is a staple recipe I use at least once every two weeks. This recipe is not just beans and rice. It’s full of flavor—cumin, oregano, red wine vinegar, cilantro. It’s simple with a tasty twist! Originally found on Realsimple.com, I wouldn’t change a thing about the recipe except maybe substitute the white rice with brown rice. White rice has been polished (hence, the white color) which removes the outer layer of the grain—full of essential fats and other important nutrients. So, switch to brown if you want a healthier alternative.
Ingredients:
- 1 cup long-grain white rice
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 bell pepper, cut into 1/4-inch pieces
- 2 cloves garlic, chopped
- kosher salt and black pepper
- 1 teaspoon ground cumin
- 2 15.5-ounce cans black beans, rinsed
- 1 teaspoon dried oregano
- 1 tablespoon red wine vinegar
- 4 radishes, cut into 1/2-inch pieces
- 1/4 cup fresh cilantro
Directions
- Cook the rice according to the package directions.
- Meanwhile, heat the oil in a saucepan over medium-high heat.
- Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
- Stir in the cumin and cook for 1 minute.
- Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes.
- Add the vinegar. Smash some of the beans with the back of a fork to thicken. Serve over the rice. Top with the radishes and cilantro.
Recipe by Sara Quessenberry, March 2009
Nutrition
