Cuban-Style Black Beans & Saffron Rice Bowl

Name: Cuban-Style Black Beans & Saffron Rice Bowl
Total time: 75 min
Yield: 2
Ingredients: 4 cups water; 2 cups long grain rice; 3 tbsp olive oil; 1 onion, finely chopped; 1 bell pepper, finely chopped; 2 carrots, peeled and finely chopped; 2 celery ribs, finely chopped; 1 tbsp minced garlic; 2 (15 oz) cans black beans, drained; 2 smoked Spanish chorizo sausages, finely chopped; 1 cup chicken stock; 1 (8 oz) jar picante sauce; 2 bay leaves; 2 tsp smoked paprika; 1 tsp red wine vinegar; 1 tsp ground cumin; 1 tsp white sugar; 1 tsp salt; 0.5 tsp ground black pepper; pinch red pepper flakes; a few strands saffron threads

Indulge in a Cuban-inspired meal with tender black beans, savory chorizo, and aromatic saffron rice, all served up in a single dish.

Recipe Info

Prep Time

75 min

Difficulty

Easy

Servings

Nutrition

calories559kcal

carbohydrates85g

fat16g

fiber13g

protein20g

sodium1609mg

sugar6g

Lunch Dinner Appetizer Cuban Caribbean Latin

Ingredients

4 cups water

2 cups long grain rice

3 tbsp olive oil

1 onion, finely chopped

1 bell pepper, finely chopped

2 carrots, peeled and finely chopped

2 celery ribs, finely chopped

1 tbsp minced garlic

2 (15 oz) cans black beans, drained

2 smoked Spanish chorizo sausages, finely chopped

1 cup chicken stock

1 (8 oz) jar picante sauce

2 bay leaves

2 tsp smoked paprika

1 tsp red wine vinegar

1 tsp ground cumin

1 tsp white sugar

1 tsp salt

0.5 tsp ground black pepper

pinch red pepper flakes

a few strands saffron threads

Directions

In a saucepan, bring water and rice to a boil; reduce heat to medium-low, cover, and cook until the rice is tender and liquid has been absorbed, 20-25 minutes.

While the rice cooks, heat olive oil in a large pot over medium-high heat. Add onion, bell pepper, carrots, celery, and garlic; sauté until tender, about 5 minutes.

Mix black beans, chorizo, chicken stock, picante sauce, bay leaves, paprika, red wine vinegar, cumin, sugar, salt, black pepper, red pepper flakes, and saffron in the pot with the vegetable mixture. Bring to a boil, then reduce heat to medium-low, cover, and simmer until beans are softened, about 30 minutes.

Remove lid and continue cooking until the bean mixture thickens to your desired consistency, at least 20 more minutes.

Remove bay leaves, adjust seasoning as desired, and serve over rice.