
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
Preheat the oven to 400°F.
- 2
Coat a sheet pan with cooking spray.
- 3
Combine the bell peppers, onion, garlic, and oil in a medium bowl.
- 4
Toss with 1/4 teaspoon of the salt.
- 5
Spread the vegetables on the sheet pan and roast until somewhat softened, about 15 minutes.
- 6
Remove the pan from the oven and stir.
- 7
Combine the rice, beans, cumin, oregano, fennel, coriander, remaining 3/4 teaspoon salt, and 2 1/2 cups water in a bowl.
- 8
Pour the mixture onto the sheet pan, stir well, and cover with foil.
- 9
Bake until the water has been absorbed and the vegetables are tender, 28 to 30 minutes.
- 10
Remove the pan from the oven and let it stand for 5 minutes.
- 11
Remove the foil and fluff with a fork before serving.