Cuban-Style Black Bean Bowls
with Peppers and Cilantro-Lime Rice- Sulphites
- Milk
All the flavours of Abuela's slow-cooked beans in a speedy, simple supper! The secret? A quick DIY soffrito! Hearty black beans and rice make a wholesome meal, full of protein. All the fixins bring in the fun!
Ingredients
370 mL
Black Beans
¾ cup
Basmati Rice
1 unit
Vegetable Broth Concentrate
200 g
Green Bell Pepper
160 g
Sweet Bell Pepper
113 g
Onion, chopped
4 unit
Garlic, cloves
7 g
Cilantro
1 unit
Lime
1 tbsp
Enchilada Spice Blend
(Contains: Sulphites)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
3 tbsp
Sour Cream
(Contains: Milk)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While water comes to a boil, core, then cut peppers into 1/2-inch pieces. Peel, then mince or grate garlic.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers and onions. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min. Reduce heat to medium, then add garlic and Enchilada Spice Blend. Cook, stirring often, until fragrant, 30 sec.
Add beans, including liquid, broth concentrate and 1/3 cup water (dbl for 4 ppl) to the pan with soffrito. Bring to a gentle boil and cook, stirring occasionally, until sauce thickens slightly, 5-7 min. Season with salt and pepper, to taste.
While beans cook, zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Add sour cream, half the lime zest, 1 tsp lime juice and 1/4 tsp sugar (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Fluff rice with a fork, then stir in remaining lime zest and half the cilantro. Divide rice between bowls. Top with beans and veggies. Sprinkle feta and remaining cilantro over top. Squeeze over a lime wedge, if desired.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many found it bland; consider adding more spices or heat for a bolder taste.
- Ease of prep: Quick and simple to make, though some noted the bean mixture needed longer cooking to thicken properly.
- Suggestions: Try adding corn, avocado slices, or extra cilantro to boost flavor and texture. Consider reducing liquid for a thicker consistency.
- Portions: Some felt it was filling with generous portions; others wanted more veggies or protein to make it a complete meal.
- Leftovers: Several mentioned it worked well as leftovers, especially good for those cooking for one.
