Mediterranean Diet Friendly Cuban Black Beans and Brown Rice

Total time1 hr 10 min

Prep time15 min

Cook time55 min

Mediterranean Diet Friendly Cuban Black Beans and Brown Rice

This hearty bowl leans into everything the Mediterranean way of eating loves: extra-virgin olive oil, fiber-rich brown rice, and a big pot of black beans simmered with garlic, cumin, oregano, and smoked paprika until they turn thick and saucy. The bell pepper and onion soften right into the base, building layers of savory flavor before the beans go in and simmer down to a rich, spoonable texture. A splash of apple cider vinegar at the end brightens everything up, cutting through the smoky spices with a little acidity. Piled over fluffy brown rice and finished with fresh cilantro and a squeeze of lime, it's a satisfying, plant-forward bowl built on legumes, whole grains, and good olive oil — exactly the kind of combination this way of eating is known for. It's an easy weeknight dinner that still feels like it took real care, and it holds up beautifully as leftovers for lunch the next day.

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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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