Recipe: Gluten Free Cuban Black Beans & Rice

Let me start off by saying that my husband decided that in 2014, he would start cooking 2-4 times per month. The best part, he has been keeping up with this rule he himself created! I definitely support this resolution ;)

He found another great recipe on Real Simple (see previous recipes here and here) and decided to mix it up to fit his tastes. 

I give you Cuban Black Beans & Rice:

Ingredients

• 1 cup long-grain white rice
• 1 tablespoon olive oil
• 1 onion, chopped (we did not use)
• 1 bell pepper, cut into 1/4-inch pieces (we did not use)
• 2 cloves garlic, chopped
• kosher salt and black pepper
• 1 teaspoon ground cumin
• 2 15.5-ounce cans black beans, rinsed
• 1 teaspoon dried oregano
• 1 tablespoon red wine vinegar
• 4 radishes, cut into 1/2-inch pieces
• 1/4 cup fresh cilantro

Directions

1. Cook the rice according to the package directions.
2. Meanwhile, heat the oil in a saucepan over medium-high heat.
3. Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
4. Stir in the cumin and cook for 1 minute.
5. Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes.
6. Add the vinegar. Smash some of the beans with the back of a fork to thicken. Serve over the rice. Top with the radishes and cilantro.

He also served this with chips and guacamole. What can I say, my hubby is turning into one heck of a great cook! 

Is this a recipe you would try?

It was very easy to cook and tasted super yummy to boot!