Cuban Platter

Very filling and fresh dish. Great for serving multiple people.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Drain and rinse the beans; set aside to drain further.

Step 2

Trim, seed and small dice bell pepper. Peel and mince garlic.

Step 3

Preheat a medium saucepan over medium-high heat.

Step 4

Once the saucepan is hot, add oil and swirl to coat the bottom. Add bell pepper, garlic, rice, and spices; cook stirring constantly, until bell pepper is soft and rice is golden and toasted (you should hear a slight sizzle and pop from the rice).

Step 5

Add beans, broth, and water to saucepan, then bring to a boil over high heat. Once the liquid comes to a boil, stir, cover, and reduce heat to low. Cook the rice until liquid is fully absorbed.

Step 6

Meanwhile, juice the citrus into a medium bowl.

Step 7

Peel and mince additional garlic. Add to the bowl with the citrus juice along with 1 tbsp oil, 1/4 tsp cumin, 1/4 tsp oregano, 1/4 tsp salt, 1/8 tsp black pepper; whisk to combine dressing.

Step 8

Peel, halve, and thinly slice onion. Add to the bowl with the dressing and toss to coat.

Step 9

Cut tomatoes into wedges and add to the bowl with the onions.

Step 10

Halve and pit the avocado. Scoop halves out with a spoon and cut into bite-sized pieces; add to the bowl.

Step 11

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl and toss to combine the salad.

Step 12

To serve, divide the rice and beans between plates; use a slotted spoon to portion salad, then drizzle left over dressing over the rice and beans.