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Homemade Cuban Black Beans and Rice with Roasted Peppers and Plantains photo

Cuban Black Beans and Rice with Roasted Peppers and Plantains

This Cuban Black Beans and Rice dish is a colorful, nutritious one-pot meal that brings the vibrant flavors of Cuba to your table!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cuban
Ingredients Equipment Method Notes

Ingredients
  

For the Rice:
  • 1 cup uncooked brown rice
For the Vegetables:
  • 2 very large ripe plantains peeled and cut into 1/2-inch-thick diagonal slices
  • 2 large red bell peppers cut into 3/4-inch slices and halved
  • 1 small red onion cut into rough 3/4-inch pieces
  • 2 tablespoons extra-virgin olive oil divided
  • 1 teaspoon kosher salt divided
  • 3 teaspoons ground cumin divided
  • 1/2 teaspoon allspice divided
  • 1 small jalapeño seeded and finely chopped (about 1 tablespoon)
  • 2 tablespoons tomato paste
  • 2 cloves garlic minced (about 2 teaspoons)
  • 2 teaspoons dried oregano
  • 3 cups cooked Cuban black beans or 2 (15-ounce) cans low-sodium black beans, rinsed and drained
For Garnishing:
  • sliced radishes for garnish
  • diced avocado for garnish
  • chopped fresh cilantro for garnish
  • lime wedges for serving

Equipment

  • Large skillet or sauté pan
  • Medium saucepan
  • Baking sheet
  • Cutting board and knife
  • Measuring cups and spoons
  • Spatula or Wooden Spoon

Method
 

Stepwise Method:
  1. In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of uncooked brown rice and a pinch of salt. Reduce the heat to low, cover, and simmer for about 45 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
  2. Preheat your oven to 425°F (220°C). On a baking sheet, toss the sliced plantains, red bell peppers, and red onion with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1 teaspoon of ground cumin. Spread the vegetables out in a single layer. Roast in the oven for 20-25 minutes, or until the plantains are golden brown and the peppers are tender, flipping halfway through to ensure even cooking.
  3. In a large skillet or sauté pan, heat the remaining tablespoon of olive oil over medium heat. Add the chopped jalapeño and sauté for 2-3 minutes until softened. Then, stir in the minced garlic, tomato paste, dried oregano, the remaining 2 teaspoons of ground cumin, and 1/2 teaspoon of allspice. Cook for an additional minute, letting the spices bloom.
  4. Add the cooked Cuban black beans (or drained canned beans) to the skillet. Stir to combine and season with the remaining 1/2 teaspoon of kosher salt. If the mixture is too thick, you can add a splash of water or vegetable broth to reach your desired consistency. Let it simmer for about 10 minutes, allowing the flavors to meld.
  5. To serve, layer the fluffy brown rice on plates, topped with the fragrant black beans and roasted vegetables. Garnish with sliced radishes, diced avocado, and chopped fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.

Notes

  • For a vegetarian option, ensure that your black beans do not contain any meat-based additives.
  • To make it vegan, simply skip any dairy toppings and opt for avocado instead.
  • If you prefer a spicier kick, leave the seeds in the jalapeño or add more jalapeños to your dish.
  • Feel free to substitute the brown rice with quinoa or cauliflower rice for a gluten-free or low-carb option.