Sheet-Pan Cuban Rice and Beans

Sheet-Pan Cuban Rice and Beans
Sheet-Pan Cuban Rice and Beans
Our kids don’t want to hear the story again about how when David was a poor struggling student, he made a big batch of Cuban rice and beans and lived off it the entire week because that was all he could afford. So, kids, we won’t tell that tale here. Instead, we’ll tell everyone about how this dish is so tasty and satisfying that you’ll be happy to eat it for days, and so healthful and nutritious that you should eat it for days. And how it is so inexpensive and good to the earth that eating it for days is downright virtuous. (He told you so.) Serve the rice and beans with hot sauce on the side and a crisp green salad. To reheat leftovers, sprinkle them with a little water and reheat in the microwave.
  • Preparing Time: -
  • Total Time: -
  • Served Person: 4 servings
HarperCollins Small Plates Kid-Friendly Rice Bean Cuban Central American/Caribbean Peanut Free Dairy Free Soy Free Tree Nut Free Wheat/Gluten-Free Vegetarian Vegan Bell Pepper Dinner Lunch Sheet-Pan Dinner
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 cup long-grain white rice
  • 1/2 teaspoon ground fennel
  • 1 teaspoon salt, divided
  • 3 garlic cloves, thinly sliced
  • 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)
  • 2 (15-ounce) cans low-sodium black beans, drained and rinsed
  • Carbohydrate 85 g(28%)
  • Fat 5 g(7%)
  • Fiber 17 g(70%)
  • Protein 18 g(35%)
  • Saturated Fat 1 g(4%)
  • Sodium 882 mg(37%)
  • Calories 451

Preparation Preheat the oven to 400°F. 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. From Hero Dinners: Complete One-Pan Meals That Save the Day © 2019 by Marge Perry and David Bonom. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.

Preparation Preheat the oven to 400°F. 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. From Hero Dinners: Complete One-Pan Meals That Save the Day © 2019 by Marge Perry and David Bonom. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.

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