Our kids don’t want to hear the story again about how when David was a poor struggling student, he made a big batch of Cuban rice and beans and lived off it the entire week because that was all he could afford. So, kids, we won’t tell that tale here. Instead, we’ll tell everyone about how this dish is so tasty and satisfying that you’ll be happy to eat it for days, and so healthful and nutritious that you should eat it for days. And how it is so inexpensive and good to the earth that eating it for days is downright virtuous. (He told you so.) Serve the rice and beans with hot sauce on the side and a crisp green salad. To reheat leftovers, sprinkle them with a little water and reheat in the microwave.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Coat a sheet pan with cooking spray.
Step 2
Combine the bell peppers, onion, garlic, and oil in a medium bowl. Toss with 1/4 teaspoon of the salt. Spread the vegetables on the sheet pan and roast until somewhat softened, about 15 minutes. Remove the pan from the oven and stir.
Step 3
Combine the rice, beans, cumin, oregano, fennel, coriander, remaining 3/4 teaspoon salt, and 2 1/2 cups water in a bowl. Pour the mixture onto the sheet pan, stir well, and cover with foil.
Step 4
Bake until the water has been absorbed and the vegetables are tender, 28 to 30 minutes. Remove the pan from the oven and let it stand for 5 minutes. Remove the foil and fluff with a fork before serving.
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Reviews (19)
Back to TopI cook rice several times a week and have never made in a sheet pan so I was anxious to try. Made as written and turned out fine. Next time I wouldn't cook the vegetables for the first 15 minutes separately, would increase spices and probably use vegetable base in the water. I mixed everything and carried the SHEET PAN to my oven and then ADDED THE WATER and covered with foil. Rice was cooked and water (I used slightly less than 2.5 cups) absorbed in 25 minutes. Left covered additional few minutes with foil.
MissEuclid
Cleveland, OH
2/27/2022
Delicious and so easy! Will make again.
Anonymous
Los Angeles, CA
2/22/2022
The idea is good and easy and the product is also other than it being heavily under seasoned. Definitely add salt or maybe use a savory broth instead of water.
redaalessandra4067
Wilton CT
8/17/2021
Meant nice served with salsa of course!
erato476
Antigua, Guatemala
10/22/2020
I don't understand the negative reviews? Plastic wrap? Who says so? Foil! The pan should obviouly be deeper than a cookie sheet, more like a roasting pan. I've made it three times and will make it again. Seasonings can always be adjusted: cumin, salt. And it's nerved served with salda and sour cream.
erato476
Antigua, Guatemala
10/22/2020
Not a ton of flavor. We were disappointed.
apetterlipstein
NJ
10/20/2020
MEREDITH.CARLI706 FROM NY, NY I'm confused about your tip - "cover the pan with a layer of plastic wrap then the foil" Won't the plastic melt? This sounds like a great recipe, but both the author's and your tips terrify me. Can anyone give clarification?
karenrt
Fairfield, CA
7/11/2020
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