Sheet-Pan Cuban Rice And Beans
- 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
- Preheat the oven to 400u0b0F. Coat a sheet pan with cooking spray.
- Combine the bell peppers, onion, garlic, and oil in a medium bowl. Toss with 1/4 teaspoon of the salt. Spread the vegetables on the sheet pan and roast until somewhat softened, about 15 minutes. Remove the pan from the oven and stir.
- Combine the rice, beans, cumin, oregano, fennel, coriander, remaining 3/4 teaspoon salt, and 2 1/2 cups water in a bowl. Pour the mixture onto the sheet pan, stir well, and cover with foil.
- Bake until the water has been absorbed and the vegetables are tender, 28 to 30 minutes. Remove the pan from the oven and let it stand for 5 minutes. Remove the foil and fluff with a fork before serving.
bell peppers, onion, garlic, olive oil, salt, longgrain white rice, black beans, ground cumin, oregano, ground fennel, ground coriander
Taken from www.epicurious.com/recipes/food/views/cuban-rice-and-beans (may not work)