Vegan Cuban Black Beans and Brown Rice

Total time1 hr 10 min

Prep time15 min

Cook time55 min

Fluffy long-grain brown rice makes the perfect base for this classic Cuban-style bowl, soaking up every bit of the deeply savory, spiced beans piled on top. The onion and green bell pepper get cooked down until soft and sweet, then bloomed with garlic, cumin, oregano, and smoked paprika for that signature warmth. Black beans simmer low and slow until thick, glossy, and saucy, brightened at the end with a splash of apple cider vinegar to balance all that richness. A scatter of fresh cilantro and a squeeze of lime at the table wake everything up and add just the right amount of freshness. It's a comforting, satisfying dinner that comes together with pantry staples, and it fits neatly into a vegan spread without missing a beat.

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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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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