Sheet Pan Cuban Rice and Beans

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

Ingredients:

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

 

Directions:

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

Teriyaki Barbecue Pineapple Chicken Sheet Pan Dinner

Sheet Pan Dinners… They are pretty ingenious. You combine all of your ingredients on a pan, cook it in the oven and dinner is ready. It switches the idea of one pot cooking to a pan and lends itself to an easy and quick clean-up. You can’t beat that. Recently during a lull at work I clicked on a link for 50 sheet pan dinner recipes and came across a few that caught my eye. One is for gnocchi that included a variation to use Trader Joe’s Cauliflower Gnocchi which I currently have a bag of in my freezer. It took me a few trips to Trader Joe’s to finally find it since it’s apparently so popular. On a side note, I normally shy away from making frozen meals or snacks, but I am coming to love some of the frozen food in Trader Joe’s. Some of my faves, their mozzarella sticks, chicken and cilantro wontons, and Mandarin Orange Chicken. Back to the recipe for today though… a Teriyaki Barbecue Pineapple Chicken Sheet Pan Dinner. That’s a mouthful of a recipe title for sure, but, one that turns out a delicious end product.

I began by chopping some of my ingredients into bite-sized pieces: chicken breasts, a green and yellow bell pepper, and a sweet onion. I combined them with broccoli florets – I purchased a bag of these in the produce section – and a can of drained pineapple chunks in a large zip-top bag. In a medium bowl I whisked together the ingredients for the marinade: soy sauce, barbecue sauce, minced garlic, pineapple juice (from the can of pineapple chunks), honey and pepper. I poured some of the marinade into the bag, reserving a cup, and then sealed it and shook and massaged the bag to make sure the marinade was evenly distributed throughout it. I then placed it in the refrigerator for 30 minutes. You could leave it in longer if you have the time.

After the 30 minutes I preheated my oven to 400 F and using a slotted spoon I transferred the chicken and vegetables to a large baking sheet. You want to transfer as little as the marinade from the bag to the pan as possible as the chicken and vegetables will create more liquid as they cook. I then placed it in the oven and cooked it for 20 minutes. The recipe stated 10 minutes but when I checked the chicken at that point it looked way to underdone for my taste so I left it in for another 10 minutes. While the chicken and vegetables were in the oven, I poured the reserved marinade in a small saucepan and simmered it over medium-low heat until it was thickened.

Once chicken was done I removed the pan from the oven and switched it to the broiler setting. Using paper towels I soaked up some of the excess liquid on the pan and then poured the thickened marinade over the chicken and vegetables and stirred it all together. I placed the pan back in the oven and broiled it for about 6 minutes. To go along with this I made rice and had the perfect dinner (and leftovers.)

And there you have it… My first sheet pan dinner that I am sure I will be making again.

 

Teriyaki Barbecue Pineapple Chicken Sheet Pan Dinner

Ingredients:

2 skinless boneless chicken breasts, cut into bite-sized pieces

1 green bell pepper, cut into bite-sized pieces

1 orange bell pepper, cut into bite-sized pieces

1/2 sweet onion, cut into bite-sized pieces

20 oz. can pineapple chunks in pineapple juice, drained and the juice reserved

 

For the marinade:

1/2 cup soy sauce

1 cup barbecue sauce

1/2 cup reserved pineapple juice

2 tablespoons honey

1/2 teaspoon pepper

 

Directions:

Combine the chicken, peppers, onion and pineapple in a large zip top bag.

In a medium bowl combine the ingredients for the marinade and whisk them together. Reserve 1 cup of the marinade and pour the rest into the zip top bag.

Seal the bag and shake and massage the marinade into the meat until it’s evenly distributed. Refrigerate for at least 30 minutes.

Preheat the oven to 400 F.

Using a slotted spoon (or tongs) transfer the contents from the zip top bag to a sheet pan in a single layer. You don’t want to transfer too much of the marinade since the chicken and vegetables will let off their own liquid as it cooks. Discard the leftover marinade.

Cook in the oven for 15-20 minutes. Until the chicken is just about done.

Meanwhile, pour the reserved cup of marinade in a small saucepan and cook on medium heat until it begins to boil. Reduce the heat to medium-low and continue simmering until the sauce is thickened and has reduced by half.

Remove the pan from the oven and switch the oven to the broiler setting.

Use paper towels to remove any liquid from the pan. Pour the thickened sauce over the chicken and vegetables and lightly toss to coat.

Return the pan to the oven and broil for 5-7 minutes, or until the sauce is bubbly and the chicken and vegetables are browned.

Serve with rice or noodles.

Recipe from Yellow Bliss Road