Sheet-Pan Cuban Rice and Beans

Name: Sheet-Pan Cuban Rice and Beans
Total time: 1 h
Yield: 6 servings
Ingredients: 2 whole bell peppers, assorted colors, cut into thin strips; 1 large large onion, halved through the root end and thinly sliced (about 1 1/2 cups); 3 cloves garlic cloves, thinly sliced; 1 tablespoon olive oil; 1 teaspoon salt, divided; 1 cup long-grain white rice; 2 cans low-sodium black beans, drained and rinsed; 1 teaspoon ground cumin; 1 teaspoon dried oregano; ½ teaspoon ground fennel; ½ teaspoon ground coriander

A flavorful one-pan Cuban-inspired dish combining aromatic rice and black beans with colorful bell peppers, onions, and traditional Cuban spices like cumin, oregano, and coriander. This easy sheet pan meal delivers all the comfort of traditional rice and beans with minimal cleanup.

6 servings

1 hr

Published October 4, 2025

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Ingredients

•2 whole bell peppers, assorted colors, cut into thin strips
•1 large large onion, halved through the root end and thinly sliced (about 1 1/2 cups)
•3 cloves garlic cloves, thinly sliced
•1 tablespoon olive oil
•1 teaspoon salt, divided
•1 cup long-grain white rice
•2 cans low-sodium black beans, drained and rinsed
•1 teaspoon ground cumin
•1 teaspoon dried oregano
•½ teaspoon ground fennel
•½ teaspoon ground coriander

Cooking Instructions

1.
Preheat the oven to 400°F. Coat a sheet pan with cooking spray.
5 min
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.
15 min
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.
5 min
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.
35 min

Sheet-Pan Cuban Rice and Beans

6 servings

1 hr

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2 whole bell peppers, assorted colors, cut into thin strips

•1 large large onion, halved through the root end and thinly sliced (about 1 1/2 cups)

•3 cloves garlic cloves, thinly sliced

•1 tablespoon olive oil

•1 teaspoon salt, divided

•1 cup long-grain white rice

•2 cans low-sodium black beans, drained and rinsed

•1 teaspoon ground cumin

•1 teaspoon dried oregano

•½ teaspoon ground fennel

•½ teaspoon ground coriander

Cooking Instructions

Preheat the oven to 400°F. Coat a sheet pan with cooking spray.

5 min

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.

15 min

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.

5 min

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.

35 min