Sheet-Pan Cuban Rice and Beans
ChineseHardVeganDairy-FreeGluten-Free

Sheet-Pan Cuban Rice and Beans

A delicious chinese dish. Completely plant-based. Gluten-free friendly. Dairy-free option.

Total Time

167 min

Serves

8

Rating

0.0 (0)

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.

Cooking Timer

02:47:00
Custom Timer (minutes)

Recipe Info

Prep Time:45 min
Cook Time:122 min
Total Time:167 min
Difficulty:Hard
Servings:8