I should preface this by saying I love anything easy, that can generally be made with what I have at home. The less time spent at the grocery, the better. That said, this pretty much fits the bill! I think this is super yummy and easy, and really, very healthy for you!
Cuban Black Beans and Rice
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| Image via: Weight Watchers
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| 2 1/2 cup(s) water, divided |
| 1 cup(s) uncooked white rice, long grain-variety |
| 2 tsp olive oil |
| | 1 3/4 cup(s) (sliced) uncooked red onion(s), chopped, divided |
| | 1 medium banana pepper(s), cubanelle or other sweet pepper, diced (about 1 cup) |
| 1 1/2 Tbsp minced garlic |
| 1 tsp Durkee ground cumin, or other brand |
| 1 tsp dried oregano |
| | 31 oz canned black beans, two 15.5 oz cans (undrained) |
| 1 tsp table salt, or to taste |
| 1 Tbsp red wine vinegar |
| 2/3 cup(s) cilantro, fresh, chopped, divided |
| | 1 medium fresh lime(s), cut into 6 wedges |
- In a small saucepan, bring 2 cups of water to a boil; add rice and cook as package directs.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add 1 1/2 cups of onion and all of the pepper; cook, stirring occasionally, until tender, about 7 minutes. Add garlic, cumin and oregano; cook, stirring, until fragrant, about 30 seconds.
- Stir in beans and their liquid, remaining 1/2 cup of water and salt; bring to a simmer. Reduce heat to low and simmer for flavors to blend, about 5 minutes. Remove from heat; stir in vinegar and 1/3 cup of cilantro.
- To serve, spoon beans over rice; sprinkle with 1/4 cup of remaining onion and 1/3 cup of remaining cilantro; squeeze fresh lime juice over top. Yields about 3/4 cup of beans and 1/2 cup of rice per serving.
- Sprinkle with salt before serving, if desired
- I also really like putting some deeelicious cheese on there. Cheese is a food group for me...sooooo.
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