Cuban Style Rice & Beans

A vegetarian take on “Moors & Christians”. Super quick and easy, extremely more-ish and providing whole proteins!

Ingredients

• 3/4 cup brown rice, dry
• 2/3 cup dry black beans, soaked (or 1 15oz can)
• 1 medium yellow onion, diced
• 2 cloves of garlic, minced
• 1 bell pepper (capsicum), seeded and diced
• 1 jalapeño pepper, seeded and diced
• 1 tsp chili powder
• 2 tbsp tomato paste
• 1 tbsp red wine vinegar
• 4 cup low sodium vegetable stock
• 1 tbsp extra virgin olive oil
• 2 tbsp fresh cilantro, plus more for garnish

Instructions:

1. Sauté garlic, pepper, onion and jalapeño in olive oil on medium heat until soft, 4-6 minutes
2. Add tomato paste, vinegar, and chili powder and cook an additional 3 minutes
3. Add rice, beans and vegetable stock and cover
4. Bring mixture to a boil and then reduce heat to medium low
5. Keep covered and simmer for 30-40 minutes, or until rice and beans are cooked through and stock is absorbed.
6. Add cilantro and stir
7. Serve!