Serves 4
403 cal · 20 min
Cuban Beans and Rice
Recipe GLPR7f6c6146a785f7
This classic Cuban dish features tender black beans simmered with garlic, onion, and bell pepper, then served over fluffy brown rice. The beans are cooked in a fragrant broth with vinegar and oregano, creating a savory, slightly tangy side dish that pairs perfectly with any main course.
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Ingredients
1 teaspoon olive oil
1 tablespoon garlic, minced
1 cup onion, chopped
1 cup green bell pepper, diced
3 cups black beans, canned or cooked, low-sodium
2 cups chicken broth, low-sodium
1 tablespoon vinegar
1/2 teaspoon dried oregano
Black pepper to taste
3 cups brown rice, cooked
Directions
Wash your hands thoroughly with soap and warm water before beginning to prepare the meal.
Heat the olive oil in a large nonstick skillet over medium heat.
Add the minced garlic, chopped onion, and diced green bell pepper to the hot oil. Sauté, stirring frequently, until the vegetables become soft and golden, approximately 3 minutes.
Stir in the black beans, chicken broth, vinegar, dried oregano, and black pepper to taste. Increase the heat to bring the mixture to a rolling boil, then reduce the heat to low and maintain a gentle simmer.
Cover the skillet with a lid and continue simmering for 5 minutes to allow the flavors to meld together.
Spoon the bean mixture generously over the cooked brown rice and serve immediately while hot.
