45 minutes / Servings: 4 to 6
This is a classic Cuban combination of black beans and rice that uses sautéed onion, green bell pepper and garlic as foundational flavors. The beans usually are cooked from dried, but with canned black beans, the dish is a breeze to prepare and can be thrown together at a moment’s notice. Some versions are made with pork—and indeed, smoky, salty bacon is a delicious addition. If you wish to include bacon, begin by cooking 4 ounces, chopped, in the saucepan over medium-high until crisp, 6 to 7 minutes; add the onion and bell pepper to the bacon and its rendered fat, omitting the oil, then proceed with the recipe.
3 tablespoons grapeseed or other neutral oil
1 medium yellow onion, chopped
1 medium green bell pepper, stemmed, seeded and chopped
Kosher salt and ground black pepper
4 medium garlic cloves, chopped
1 teaspoon ground cumin
¾ teaspoon dried oregano OR 2 bay leaves OR both
1 cup long-grain white rice, rinsed and drained
1½ cups low-sodium chicken broth
Two 15½-ounce cans black beans, rinsed and drained
In a large saucepan over medium-high, heat the oil until shimmering. Add the onion, bell pepper and ¼ teaspoon salt, then cook, stirring occasionally, until softened, 7 to 9 minutes. Add the garlic, cumin and oregano; cook, stirring, until fragrant, about 1 minute. Stir in the rice, then add the broth, beans and ¼ teaspoon pepper. Bring to a simmer, then cover, reduce to low and cook until the rice has absorbed the liquid, 20 to 25 minutes.
Remove the pot from the heat. Let stand, covered, for 10 minutes. Fluff the mixture with a fork, then remove and discard the bay. Taste and season with salt and pepper.