When it comes to cheap meals, beans and rice is a favorite around here. We usually do a Cilantro-Lime Rice and Cafe Rio Black Beans, which are amazing by the way, but take a little bit more effort than my pregnant self was quite willing to muster up tonight.
For this Meatless Monday, I opted to try an easy-looking Cuban Black Beans with Rice. I was pleased to find that the recipe was not only quick (ready in about 30 minutes), but came out looking almost exactly like the picture. I used brown rice instead of white, and instead of radishes, I topped ours with a dollop of plain Greek yogurt.
This meal was a good reminder to me that sometimes the simple things in life are the most satisfying. I want to be sure to remember this recipe the next time I'm in need of a dead simple and delicious dinner.
Cuban Black Beans and Rice
1 cup brown rice
1 tablespoon olive oil
1 onion, chopped
1 bell pepper, cut into 1/4-inch pieces
2 cloves garlic, chopped
kosher salt and black pepper
1 teaspoon ground cumin
2 15.5-ounce cans black beans, rinsed
1 teaspoon dried oregano
1 tablespoon red wine vinegar
4 radishes, cut into 1/2-inch pieces (I used a dollop of plain Greek yogurt as a garnish)
1/4 cup fresh cilantro
Cook the rice according to the package directions.
Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
Stir in the cumin and cook for 1 minute. Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes.
Add the vinegar. Smash some of the beans with a potato masher to thicken. Serve over the rice. Top with the radishes and cilantro. Makes 4 servings.