Red Meat Allergy Friendly Cuban Black Beans and Brown Rice

Total time1 hr 10 min

Prep time15 min

Cook time55 min

Red Meat Allergy Friendly Cuban Black Beans and Brown Rice

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Ingredients

4 servings

For the rice

1 ½ cups long-grain brown rice
RiceSelect Brown Texmati Rice In Jar - 32 Oz Lundberg Heirlooms Rice Organic Brown Short Grain - 32 Oz 4Sisters Extra Long Grain {ORGANIC BROWN RICE}Lundberg Heirlooms Rice Brown Long Grain - 32 Oz Ben Brand Brown Rice 2lb - 2 LB
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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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