The optimum vegetarian meal compliments ingredients that result in complete protein– all essential amino acids. Cuban Black Beans and Rice is a filling, delicious entree.
Ingredients serve 4
|2 1/2 cup(s) water, divided|
|1 cup(s) uncooked brown rice, any variety|
|2 tsp olive oil|
|1 3/4 cup(s) (sliced) uncooked red onion(s), chopped, divided|
|1 medium banana pepper(s), cubanelle or other sweet pepper, diced (about 1 cup)|
|1 1/2 Tbsp minced garlic|
|1 tsp ground cumin|
|1 tsp dried oregano|
|31 oz canned black beans, two 15.5 oz cans (undrained)|
|1 tsp table salt, or to taste|
|1 Tbsp red wine vinegar|
|2/3 cup(s) cilantro, fresh, chopped, divided|
|1 medium fresh lime(s), cut into 6 wedges|
- In a small saucepan, bring 2 cups of water to a boil; add rice and cook as package directs.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add 1 1/2 cups of onion and all of the pepper; cook, stirring occasionally, until tender, about 7 minutes. Add garlic, cumin and oregano; cook, stirring, until fragrant, about 30 seconds.
- Stir in beans and their liquid, remaining 1/2 cup of water and salt; bring to a simmer. Reduce heat to low and simmer for flavors to blend, about 5 minutes. Remove from heat; stir in vinegar and 1/3 cup of cilantro.
- To serve, spoon beans over rice; sprinkle with 1/4 cup of remaining onion and 1/3 cup of remaining cilantro; squeeze fresh lime juice over top. Yields about 3/4 cup of beans and 1/2 cup of rice per serving.