Cuban Black Beans and Rice

This isn’t just beans and rice, this is beans and rice with a kick!

Ingredients

Quantity Unit Name Link Alternatives
¼ cup water
1 medium onion, minced
½ green pepper, seeded and minced
1 medium zucchini, minced
1 jalapeno , seeded and minced
3 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
½ teaspoon dried oregano
1 (14.5 oz.) can fire-roasted diced tomatoes, undrained
2 (15.5 oz.) cans black beans, rinsed and drained
¾ teaspoon salt
brown rice for serving

Instructions

  1. Heat the water in a large saucepan over medium heat.
  2. Add the onion, bell pepper, zucchini, garlic, and jalapeno. Cover and cook until the vegetables begin to soften, about 5 minutes.
  3. Stir in tomato paste, cumin, and oregano, and cook for 30 seconds.
  4. Add the tomatoes, beans, and salt. Cook for another 15 minutes uncovered, stirring occasionally.

Prep Time: 30 minutes
Serving Size: 5-6 servings
Jonathan Ewald
Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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