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Cuban Black Beans & Rice

Sarika Gunjal
Cuban Black Beans & Rice is a quick recipe that can be prepared under 30 minutes and can be served as meal in itself or a side dish.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Veg
Cuisine Mexican
Servings 4

Ingredients
  

  • 2.5 cup s water
  • 1 cup uncooked white rice long grain variety
  • 2 tsp olive oil
  • 1 ¾ cup red onion chopped
  • 1 medium banana pepper cubanelle or other sweet pepper, diced
  • 1.5 tbsp minced garlic
  • 1 tsp roasted cumin powder
  • 1 tsp dried oregano
  • 2 cans of black beans undrained
  • 1 tsp salt or to taste
  • 1 tbsp red wine vinegar I used regular
  • ⅔ cup cilantro chopped
  • 1 medium fresh lim cut into wedges

Instructions
 

  • In a pan, bring 2 cups of water to boil, add washed rice and cook it. Meanwhile, heat the oil in a skillet or a pot over medium heat. Add about 1.5 cups of red onion, and sautee for a few minutes until tender, about 5-7 minutes.
  • Now put the banana peppers, garlic, cumin powder & oregano. Cook, stirring continuously until fragrant for about 60 seconds.
  • Stir in the beans along with the liquid, and the remaining 1/2 a cup of water and salt. Reduce the heat and simmer for about 7 minutes, so that all the flavors marry. Remove from the heat, stir in vinegar and 1/3 cup of chopped cilantro.
  • To serve, put the rice on to the plate and spoon the beans over it.  Sprinkle the chopped onion and cilantro.  Squeeze fresh lime juice and serve hot.