Cuban Black Bean Stew with Rice

  • 1-1/2 cups brown rice
  • 1 Tbs. olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 red bell pepper, chopped
  • 2 cans (15oz.) black beans, rinsed and drained
  • 2 C vegetable broth
  • 1 Tbs. cider vinegar
  • 1/2 tsp. dried oregano
  • 1 tsp. cumin
  • 1/2 tsp. ancho chile powder
  • Coarse salt and ground pepper

Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes.

Add beans, broth, vinegar, oregano, cumin and ancho powder. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice.

Date Added:November 03, 2011
Classification:Meatless Main Dishes
Source:Everyday Food
Meals:Lunch, Dinner
Course:Main Course



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