Gluten Free Cuban Black Beans and Brown Rice

Total time1 hr 10 min

Prep time15 min

Cook time55 min

Gluten Free Cuban Black Beans and Brown Rice

Smoky cumin, oregano, and a hit of smoked paprika turn simple black beans into a rich, saucy stew, simmered low and slow until they're thick enough to cling to every spoonful of rice. The soft, sweet bite of bell pepper and onion melts into the pot, while a splash of apple cider vinegar at the end brightens the whole dish and keeps it from feeling heavy. Underneath it all, tender long-grain brown rice soaks up the beans' savory broth, giving you a hearty, satisfying base bowl after bowl. A scatter of fresh cilantro and a squeeze of lime at the table finish it off with the kind of brightness that makes this dish taste like a proper Cuban-inspired plate rather than a weeknight shortcut. It's a comforting, pantry-friendly meal that holds up beautifully in a gluten free kitchen, whether you're meal-prepping for the week or serving it straight from the pot.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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