Cuban-Style Black Bean Bowls
with Peppers and Cilantro-Lime Rice
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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Black Beans
¾ cup
Basmati Rice
1 unit(s)
Vegetable Broth Concentrate
1 unit(s)
Green Bell Pepper
1 unit(s)
Sweet Bell Pepper
113 g
Yellow Onion, chopped
4 unit(s)
Garlic, cloves
unit(s)
Garlic, bulb
7 g
Cilantro
1 unit(s)
Lime
8 g
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit(s)
Sour Cream
Not included in your delivery
1 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
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.
