Sheet-Pan Cuban Rice and Beans

Ingredients

• 2 bell peppers
• assorted colors
• cut into thin strips
• 1 large onion
• halved through the root end and thinly sliced (about 1 1/2 cups)
• 3 garlic cloves
• thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon salt
• divided
• 1 cup long-grain white rice
• 2 (15-ounce) cans low-sodium black beans
• drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground fennel
• 1/2 teaspoon ground coriander

Instructions

1. 1

   Preheat the oven to 400°F.

2. 2

   Coat a sheet pan with cooking spray.

3. 3

   Combine the bell peppers, onion, garlic, and oil in a medium bowl.

4. 4

   Toss with 1/4 teaspoon of the salt.

5. 5

   Spread the vegetables on the sheet pan and roast until somewhat softened, about 15 minutes.

6. 6

   Remove the pan from the oven and stir.

7. 7

   Combine the rice, beans, cumin, oregano, fennel, coriander, remaining 3/4 teaspoon salt, and 2 1/2 cups water in a bowl.

8. 8

   Pour the mixture onto the sheet pan, stir well, and cover with foil.

9. 9

   Bake until the water has been absorbed and the vegetables are tender, 28 to 30 minutes.

10. 10

    Remove the pan from the oven and let it stand for 5 minutes.

11. 11

    Remove the foil and fluff with a fork before serving.