Cuban Black Beans & Rice

This is a classic Cuban style rice dish. Use as a side dish or a standalone main vegetarian entrée. Rice and beans are a classic complete protein food combination that is rich in nutrients and fiber. Enhance the dish with fresh mango and red bell pepper for added nutrients.

Serves 4-6
Prep time: 5 minutes
Cooking time: 25 minutes

Ingredients

1 tbs California olive oil

1 small onion, finely chopped

2 cloves garlic, minced

½ tsp ground cumin

1 cup uncooked organic white rice, long grain or jasmine rice

2 cups organic chicken broth

½ - 14 ounce can organic black beans, drained and rinsed

2 tsp fresh lime juice

2 tablespoons finely chopped coriander 

Directions

1. Heat oil in a small stockpot over medium heat. 

2. Add the onion and sauté until onion is transparent, do not brown

3.  Add the garlic and sauté for a further minute.

4. Add the cumin and rice and sauté for one minute.

5. Add the broth

6. Bring to a boil, cover, reduce heat and simmer for 20 minutes, 

7.  Remove from heat 

8. Add lime juice, black beans, and cilantro. Stir to mix

9.  Season to taste test with salt and black pepper

10. Garnish and enjoy

Make it your own

For added spice add ¼ tsp chipotle powder, step 4 

Add 1 tsp oregano, step 4

Substitute veggie stock or water for the chicken stock, step 5

For added spice add ½ - 1 seeded and deveined jalapeno pepper finely diced, step 8

Add ¼ cup roasted or raw red bell pepper, ¼ inch dice. step 8

Substitute Trader Joe’s Cuban black beans for the regular black beans

Increase black beans to a full can

Garnish with sliced avocado before serving, step 10

Add 1 diced fresh mango, step 8

Add ½ cup corn kernels, step 8