Cuban-Style Black Bean Bowls with Peppers and Cilantro-Lime Rice

Step 1

Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Step 2

While water comes to a boil, core, then cut peppers into 1/2-inch pieces. Peel, then mince or grate garlic.

Step 3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers and onions. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min. Reduce heat to medium, then add garlic and Enchilada Spice Blend. Cook, stirring often, until fragrant, 30 sec.

Step 4

Add beans, including liquid, broth concentrate and 1/3 cup water (dbl for 4 ppl) to the pan with soffrito. Bring to a gentle boil and cook, stirring occasionally, until sauce thickens slightly, 5-7 min. Season with salt and pepper, to taste.

Step 5

While beans cook, zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Add sour cream, half the lime zest, 1 tsp lime juice and 1/4 tsp sugar (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Step 6

Fluff rice with a fork, then stir in remaining lime zest and half the cilantro. Divide rice between bowls. Top with beans and veggies. Sprinkle feta and remaining cilantro over top. Squeeze over a lime wedge, if desired.