Sheet-Pan Cuban Rice And Beans

  1. Preheat the oven to 400u0b0F. Coat a sheet pan with cooking spray.
  2. 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.
  3. 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.
  4. 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)

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