I found this great recipe on WholeFoodsMarket.com. You can link to it here, but I will go ahead and reprint it here for your convenience.
Try this easy-to-follow recipe and enjoy one of Cuba’s most famous plates. Full of protein and flavor, Cuban-style black beans serve as a meal in themselves, or as a delicious side dish. By dry roasting the brown rice, you will enhance its flavor and increase its natural sweetness. (As a side note, I’ve read that dry roasting rice changes the composition of the rice so that your body uses it as a protein instead of a starch. I dry roast a big bag of rice and store it in a glass jar with a lid and just use as needed.)
Serve as a main course or side dish.
Place in a strainer and rinse under cool running water:
- 2 cups brown rice
Heat a stainless steel or cast iron skillet over low heat and add rice. Dry roast the rice for 3 minutes, stirring occasionally, until rice is dry and aromatic.
Place the roasted rice in a pot. Add:
- 4 cups water
- 1/2 teaspoon sea salt
Cover with a lid and bring to a boil. Then lower heat and simmer for 1 hour, or until the water is absorbed and rice is tender. Remove from heat. For fluffier rice, after the rice comes to a boil, place it in a covered casserole dish and place in a preheated 225°F oven for one hour.
Meanwhile, heat a large skillet over medium high heat. When pan is hot, add:
- 1 tablespoon olive oil
- 1 large onion, chopped
Saute for 2-3 minutes. Then add:
- 1 red bell pepper, chopped
- 5 cloves garlic, minced
- 1/2 teaspoon chili powder
Saute 2 more minutes. Then reduce heat to low and add:
- 1 can (14.5 ounce) diced tomatoes with their liquid
Simmer uncovered for 15 minutes. Then add:
- 3 cups (cooked) black beans, drained
Simmer 5 minutes longer to heat through. Taste and adjust seasoning with salt and pepper.
Serve beans over rice and garnish with:
- Chopped, fresh cilantro (optional)
- 1 lime, cut in 4-6 wedges (optional)
Though it says the limes are optional, that may very well be the ingredient that makes the most difference in this dish. Erich and I LOVE the fresh-squeezed lime juice on the rice. I wouldn’t skip it.