Mouthwatering Cuban Vegetarian Dinner for a Sensory Feast
Discover our mouthwatering Cuban Vegetarian Dinner recipe that combines vibrant flavors and textures for an unforgettable sensory experience. Experience the perfect blend of spices, aromatic herbs, and rich ingredients, all plated with exquisite presentation that will leave your guests in awe. Immerse yourself in the cultural and historical roots of Cuban cuisine as you prepare this unforgettable feast.
Allergens
Dairy (queso fresco)
Ingredients
- 2 cups yellow rice, uncooked
- 1/4 cup tomato sauce
- 1/4 cup vegetable broth
- 3 tablespoons olive oil, divided
- 1/2 teaspoon saffron threads
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cups black beans, cooked and seasoned
- 4 cups mixed vegetables (such as zucchini, carrots, and corn), sliced
- 1 cup queso fresco, crumbled
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
Instructions
- Begin by preparing the yellow rice according to package instructions, incorporating tomato sauce and saffron threads for added flavor and color. Set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion, green bell pepper, and red bell pepper, cooking until softened, approximately 5 minutes. Season with salt and pepper to taste.
- Add mixed vegetables to the skillet, sautéing for an additional 5 7 minutes or until desired tenderness is achieved. Remove from heat and set aside.
- In a separate pan, heat remaining olive oil over medium heat. Add cooked black beans and season with salt and pepper. Cook for 3 5 minutes to allow flavors to meld together. Set aside.
Chef’s Insight
To enhance the aromatic experience, consider adding a few drops of citrus oil to your diffuser during meal preparation.
Notes
Ensure all vegetables are evenly cooked to achieve the desired mouthfeel and texture.