Anti Inflammatory Cuban Black Beans and Brown Rice
Few meals hit the sweet spot of deeply satisfying and genuinely good for you quite like this one. Black beans and brown rice form a fiber-rich, plant-forward base that supports a low-inflammation lifestyle without asking you to sacrifice any flavor. The sofrito-style foundation — green bell pepper, yellow onion, and garlic cooked down in extra-virgin olive oil — builds a savory depth that makes the whole pot smell incredible. Cumin, smoked paprika, and dried oregano layer in warm, earthy notes, while a splash of apple cider vinegar at the end brightens everything and helps balance the richness of the beans. Low-sodium chicken broth keeps the sodium in check as the beans simmer down into a thick, saucy consistency that clings to every grain of nutty brown rice. Optional cilantro and a squeeze of lime add a fresh, lively finish that makes each bowl feel complete. This recipe serves four and comes together with straightforward pantry staples, making it an easy weeknight win you'll want on regular rotation.
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups long-grain brown rice
- 3 cups water
- ½ tsp salt
For the beans
- 3 tbsp extra-virgin olive oil
- 1 medium green bell pepper, finely diced
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 ½ tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 cup low-sodium chicken broth
- 2 bay leaves
- 1 tbsp apple cider vinegar
- salt and pepper, to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
Combine the brown rice, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 40–45 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, heat the olive oil in a large saucepan over medium heat until shimmering. Add the bell pepper and onion and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
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