Sheet-Pan Cuban Rice and Beans

Ingredients for Sheet-Pan Cuban Rice and Beans

• 2 peppers, assorted colours, cut into thin strips

• 1 large onion, halved through the root end and thinly sliced (about 230g )

• 3 garlic cloves, thinly sliced

• 1 tablespoon olive oil

• 1 teaspoon salt, divided

• 190g long-grain white rice

• 2 (425g) cans low-sodium black beans, drained and rinsed

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1/2 teaspoons ground fennel

• 1/2 teaspoons ground coriander

Preheat the oven to 204°C. Coat a sheet pan with cooking spray.

Combine the peppers, onion, garlic, and oil in a medium bowl. Toss with 1/4 teaspoons 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 teaspoons salt, and 600ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.