I just might be on a sheet pan cooking kick. I recently shared a recipe for a Teriyaki Barbecue Pineapple Chicken dish and today I am sharing with you a rice and beans dish. I would have never thought I would make rice and beans in the oven on a sheet pan, but, after coming across the recipe and figuring it was worth trying I may try making some other rice dishes this way. I usually make rice the “normal” way, in a pot with water. And while it’s always edible there are times that I miss the moment when I should lower the heat and cover the pot and my rice comes out a little crispy on the bottom, or vice versa, I cover and lower it too soon and I end up with rice that has one too many clumps. I wouldn’t say it’s mushy by any means though. But, my first time using this method turn out rice that was pretty perfect.
I began by combining two sliced bell peppers (red and green), a sliced yellow onion, and 3 sliced garlic cloves with olive oil and salt in medium bowl. After tossing everything together I transferred the vegetables to a sheet pan I sprayed with cooking spray. I roasted the vegetables in a 400 F preheated oven for about 12-13 minutes.
While the vegetables were in the oven I combined rice, 2 cans of rinsed black beans, cumin, oregano, coriander, salt and 2 1/2 cups of water in a medium bowl. Don’t worry, it’s not a lot of water and if you use a large enough sheet pan it will not spill over.
After removing the pan from the oven, I stirred the vegetables and then carefully poured the rice mixture to the pan. I gave everything a few good stirs using a spoon and tongs. I covered the pan with aluminum foil and returned it to the oven for 30 minutes.
I let the pan stand for five minutes after removing it from the oven and then removed the aluminum foil and fluffed the rice with a fork. This was definitely one of the easiest and foolproof ways that I have made rice and beans. The end result was flavorful and the rice was the perfect texture and consistency.
Sheet Pan Cuban Rice and Beans
2 bell peppers, any colors cut into thin strips
1 yellow onion, thinly sliced
3 garlic cloves, thinly sliced
1 tablespoon olive oil
1 teaspoon kosher salt, divided
1 cup long-grain white rice
1 15oz. can black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoons ground coriander
Preheat the oven to 400 F. Spray a large baking sheet with cooking spray.
Combine the peppers, onion and garlic in a medium bowl and toss with olive oil and 1/4 teaspoon of salt. Spread the vegetables on the prepared baking sheet and roast in the oven for 13 – 15 minutes, until softened. Remove the pan from the oven and stir the vegetables.
In another medium bowl combine the rice, beans, cumin, oregano, coriander, remaining salt and 2 1/2 cups of water. Pour the mixture onto the pan with the vegetables and stir to combine. Cover with foil and return the pan to the oven for 28-30 minutes.
Remove the pan from the oven and let it rest for 5 minutes before removing the aluminum foil.
Remove the foil and fluff the rice with a fork before serving.
Recipe slightly modified from Epicurious