Looking for a weeknight dinner that’s fast, flavorful, and incredibly satisfying? You’ve found it! This Cuban-inspired beans and rice bowl is a game-changer. In just 35 minutes, you can have a vibrant, protein-packed meal on the table that’s bursting with the zesty flavors of lime, cumin, and fresh cilantro. It’s the kind of simple, wholesome comfort food you’ll want to make again and again.
Ingredients
• 1 large sweet onion, about 225 g, cut into thin wedges
• 1 large green or red sweet pepper, about 150 g, seeded and chopped
• 4 cloves garlic, minced
• 1 tablespoon or 15 ml canola oil
• 1/2 cup or 16 g snipped fresh cilantro, divided
• 1/2 teaspoon or 1 g dried oregano, crushed
• 1/2 teaspoon or 1 g ground cumin
• 1/4 teaspoon or 0.5 g ground black pepper
• 2 15- to 16-ounce or 425- to 450-g cans pinto beans and/or red kidney beans, rinsed and drained
• 1 cup or 240 ml vegetable broth
• 1/4 cup or 60 ml fresh lime juice
• 1 8.8-ounce or 250-g package cooked brown rice, or 2 cups or 370 g cooked brown rice
• Lime wedges and/or small hot chile peppers, for serving, optional
Instructions
1. In a large saucepan, heat the oil over medium heat. Cook the onion, sweet pepper, and garlic for 5 to 10 minutes or until the onion is tender. Stir in 1/4 cup or 8 g of the cilantro, the oregano, cumin, and black pepper. Cook and stir for 1 minute more until fragrant.
2. Add the rinsed and drained beans and the vegetable broth. Bring the mixture to a boil, then reduce the heat. Simmer, uncovered, for 15 to 20 minutes, stirring occasionally, until the liquid has thickened to your desired consistency. Stir in the fresh lime juice.
3. Prepare the brown rice according to package directions. To serve, spoon the hearty beans over a bed of warm rice. Garnish generously with the remaining 1/4 cup or 8 g of cilantro. If desired, serve with extra lime wedges and hot peppers on the side.
Nutritional Information
• Nutrition Facts
• PER SERVING: 351 cal., 6 g total fat (1 g sat. fat), 0 mg chol., 805 mg sodium, 62 g carb., 13 g fiber, 17 g pro.
Pro Tips
• Batch cook beans and grains to save time. Portion cooled, cooked beans and rice into freezer-safe bags, press out the air, and freeze for up to 3 months for quick future meals.
• For a deeper flavor, toast the cumin and oregano in the dry pan for 30 seconds before adding the oil and vegetables. This awakens the spices and adds a wonderful depth.
• For the best taste, use freshly squeezed lime juice instead of the bottled kind. The acidity is key to brightening all the flavors in the dish.
• For a creamier texture, use an immersion blender to briefly pulse the beans a few times once they’ve thickened. This breaks down some of the beans and creates a richer sauce without adding any dairy.
FAQ
Q: Is this vegetarian beans and rice bowl a good source of protein
A: Yes, this is an excellent source of plant-based protein. The combination of pinto and/or kidney beans provides 17 grams of protein per serving, making it a hearty and satisfying meal that will keep you full.
Q: Can I use black beans or add other vegetables to this recipe
A: Absolutely! Black beans are a fantastic substitute for pinto or kidney beans in this dish. You can also boost the vegetable content by adding a cup of corn, diced zucchini, or a handful of spinach during the last 5 minutes of simmering.
Q: Is this Cuban-inspired beans and rice recipe vegan
A: Yes, this recipe is naturally vegan. All ingredients, including the vegetable broth and canola oil, are plant-based, making it a perfect choice for both vegetarians and vegans.
Q: How can I meal prep this beans and rice bowl for the week
A: This recipe is perfect for meal prep. Cook the bean mixture and rice as directed and allow them to cool. Store them in separate airtight containers in the refrigerator for up to 4 days. For longer storage, you can freeze the bean mixture for up to 3 months.
