Sheet-Pan Cuban Rice And Beans Recipe

Name: Sheet-Pan Cuban Rice And Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 400u00b0F. 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.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Sheet-Pan Cuban Rice And Beans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sheet-Pan Cuban Rice And Beans

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