Low Iodine Cuban Black Beans and Brown Rice
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Learn more āIngredients
4 servings
For the rice
- 1 Ā½ cups long-grain brown rice
- 3 cups water
- Ā½ 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 Ā½ tsp ground cumin
- 1 tsp dried oregano
- Ā½ 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 40ā45 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 6ā8 minutes.
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