Friday, June 8, 2012

New and Improved "Cuban" Black Beans and Rice

Quick, easy, cheap, flavorful, and pretty much everything is staples. What more can you ask for?
I recently updated this recipe double the amount and to include tomatoes and spinach. Hence the "cuban". The cuban flavor is still there, but I am not sure if the new ingredients are traditional. So its "cuban". :) And of course the spinach and tomatoes are optional, but recommended!

Cuban Black Beans and Rice


2 cans low sodium black beans, not drained (or 3 cups of home made black beans)
1 onion
1 red bell pepper
4 tbsp fresh cilantro
4 cloves garlic
1 tbsp cider vinegar
1 tbsp cumin (or more)
1 can diced tomatoes, drained
1/2 package of frozen spinach, thawed and drained well
salt and pepper to taste
olive oil

3 cups cooked rice
juice of 1 lime
2 tbsp chopped cilantro

Put the onion, pepper, cilantro, and garlic in a food processor or blender. Pulse until well chopped

Heat a skillet over medium heat with a little olive oil

Add veggies. Cook for 4 minutes.

Add black beans, vinegar, cumin, S&P, tomatoes, and spinach.

Cook for 20 minutes (while rice cooks)

Toss rice with lime juice and cilantro. Top with beans.


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