Vegetarian Cuban Black Beans and Brown Rice

Total time1 hr 10 min

Prep time15 min

Cook time55 min

Vegetarian Cuban Black Beans and Brown Rice

Hearty black beans get their deep, savory flavor from sautéed bell pepper, onion, and garlic, bloomed with cumin, oregano, and smoked paprika until the whole kitchen smells incredible. A splash of apple cider vinegar at the end brightens everything up, cutting through the rich, thick sauce that clings to every spoonful of beans. Spooned over tender long-grain brown rice and finished with fresh cilantro and a squeeze of lime, this is comfort-food layering at its best — smoky, tangy, and satisfying without any fuss. It's a one-pot-friendly, budget-easy dinner that comes together mostly hands-off while the rice simmers away. This one is a great fit for a vegetarian table, easy to scale up for meal prep, and just as good reheated the next day.

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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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