Cuban-Style Black Beans and Rice
If you're looking for a hearty and meatless dish, try this Cuban-Style Black Beans and Rice. It's fairly easy to make and the ingredients you need are mostly pantry staples or the ones you can easily buy from local grocery stores.
Ingredients
- 1 c. dry black beans , rinsed and picked over
- 1 medium red pepper , seeded and cut into large pieces
- 1/2 medium white onion , cut into large pieces
- 1 t. garlic powder
- 1/2 T. dried oregano
- 1/2 T. dried cumin
- Sea salt and black pepper to taste
- 2 whole bay leaves
- 1 1/2 c. chicken or vegetable broth
- 1 T. red wine vinegar
- 2 T. red pepper , diced
- 3 T. avocado , diced
- 2 T. fresh cilantro leaves , chopped
- 1 whole lime , cut into wedges or 1 cup lime juice (optional)
- 3 c. yellow rice ,cooked (or white rice)
Instructions
- Add the dry beans, red pepper, onion, oregano, dried cumin, garlic powder, tsp salt, black pepper, and bay leaf into the Instant Pot®.
- Pour broth on top and add the lid. Set the pressure valve to “sealing” and select the “Manual” cooking option on the “High” setting. Set cook time to 32 minutes.
- When done cooking, allow the pressure to release naturally for 20 minutes, and then do a quick release of any remaining pressure.
- Turn the unit off and carefully remove lid. Transfer red pepper, onion, and ½ cup broth to a blender or food processor. Cover and blend until smooth.
- Pour pureed vegetable mixture back into the Instant Pot® and add red wine vinegar. Season with additional salt and black pepper, as desired, and stir to combine. Serve your Cuban beans immediately over a bed of cooked rice, topped with chopped red pepper, avocado, and cilantro. You may offer lime wedges, if desired. Enjoy!