versatile. [cuban black beans and rice]
As I’ve said multiple times, I love the versatility of beans. They can be eaten plain, in a tortilla, in a dip, in a casserole…the list goes on. This recipe for Cuban black beans and rice made for a hearty and healthy meal served alongside grilled chicken. Check out another bean recipe I made here.
I spent this past weekend in Palm Springs with a group of friends, so I figured I’d share a few photos. With a temperature of 100-plus degrees, we didn’t get out of the pool very often. :)
3/4 cup brown rice, raw
1 tbsp. olive oil
1 medium onion, finely chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
4 cloves garlic, minced
1 tbsp. sherry vinegar
2 tsp. dried oregano
1 1/2 – 2 tsp. ground coriander
15 1/2 oz. canned black beans, undrained
Prepare the rice according to package directions, omitting the salt; keep warm.
Meanwhile, heat the oil in a large saucepan over high heat. Add the onion, red and green bell peppers, garlic, vinegar, oregano and coriander; cook, stirring until the vegetables soften, about 5 minutes. Stir in the beans and their liquid. Reduce heat and simmer, covered, until the sauce thickens slightly, about 5-10 minutes. Serve over rice.
Recipe from Weight Watchers.