Try this easy-to-follow recipe and enjoy one of Cuba’s most famous plates. Full of protein and flavor, Cubanstyle black beans serve as a meal in themselves, or as a delicious side dish. By dry roasting the brown rice, you will enhance its flavor and increase its natural sweetness. Serve as a main course or side dish.
Succulent Brown Rice:
2 cups brown rice
4 cups water
1 T oil
1/2 tsp sea salt
1 TB olive oil
Tasty Veggies:
1 large onion, chopped
1 red or green bell pepper, chopped
5 cloves garlic, minced
1/2 tsp chili powder
1 can (14.5 oz) diced tomatoes with their liquid
3 cups (cooked) black beans, drained (2 15.5 oz cans)
salt & ground pepper, to taste
fresh cilantro chopped, as a garnish, optional
1 lime, cut in 4–6 wedges for garnish, optional
Place rice in a strainer and rinse under cool, running water. Heat a stainless steel or cast iron skillet over low heat and add rice. Dry roast the rice for 3 minutes stirring gently until rice is dry and becomes aromatic.
Place the roasted rice in a pot. Add the water, oil, and salt and cover with a lid. Bring to a boil. Lower heat and simmer for 1 hour, or until the water is absorbed. Remove from heat and serve. For fluffier rice, after the rice comes to a boil, place it in a covered casserole dish and place in a preheated 225°F oven for one hour.
Heat large skillet over medium high heat. When pan is hot, add olive oil. Sauté the onion for one minute, add the bell pepper, garlic and chili powder. Continue to sauté for two more minutes. Reduce heat to low, add diced tomatoes and simmer, uncovered, 15 minutes. Add beans, simmer another 5 minutes. Add salt and pepper to taste. Serve over brown rice, garnish with cilantro (if desired) and lime wedges.
Serves 4–6
Nutrition Information:
Per Serving (441gwt.): 360 calories (40 calories from fat), 4.5g total fat, 0.5g saturated fat, 9g dietary fiber, 11g protein, 70g carbohydrate, 0mg cholesterol, 820mg sodium
