Cuban Black Bean Rice Bowl

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Latin · 35 min · Beans · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 2 (15 oz) cans canned black beans
• 3/4 cup white rice
• 1 yellow onion
• 1 green bell pepper
• 2 garlic cloves
• 3/4 tsp ground cumin
• 1/2 tsp dried oregano
• 1 bay leaf
• 1 1/2 tbsp olive oil
• 1/2 tbsp red wine vinegar

Method (tap to check — screen stays awake)

1. Cook white rice per package instructions.
2. Saute diced onion and bell pepper in olive oil until soft, about 6 minutes.
3. Add garlic, cumin, and oregano; cook 1 minute until fragrant.
4. Stir in black beans with their liquid, bay leaf, and 1/2 cup water; simmer 12 minutes.
5. Mash a few beans against the pot to thicken, then stir in vinegar and season with salt.
6. Serve the beans over rice.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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