Sheet-pan Cuban rice and beans for a quick, tasty meal

Ingredients for Sheet-pan Cuban rice and beans

• 2 peppers, assorted colours, cut into thin strips

• 1 large onion, halved through the root end, thinly sliced (about 225 g)

• 3 garlic cloves, thinly sliced

• 15 ml olive oil

• 5 ml salt, divided

• 240 g long-grain white rice

• 2 x 425 g cans low-sodium black beans, drained, rinsed

• 5 ml ground cumin

• 5 ml dried oregano

• 2.5 ml ground fennel

• 2.5 ml ground coriander

How to make Sheet-pan Cuban rice and beans

1. Preheat the oven to 200°C (fan 180°C). Coat a baking tray with oil or cooking spray.

2. Combine the bell peppers, onion, garlic, and oil in a medium bowl. Toss with 1/4 teaspoon of the salt. Spread the vegetables evenly on the baking tray and roast for about 15 minutes, until somewhat softened. Remove the tray from the oven and stir the vegetables.

3. In a separate bowl, mix the rice, beans, cumin, oregano, fennel, coriander, the remaining 3/4 teaspoon of salt, and 625 ml of water. Pour this mixture over the vegetables on the baking tray, stir well, and cover with foil.

4. Bake for 28–30 minutes, until the water has been absorbed and the vegetables are tender. Remove the tray from the oven and let it stand for 5 minutes. Remove the foil and fluff the mixture 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.