Vegetarian Cuban Brunch: A Mouthwatering Fiesta of Flavors and Colors

Allergens

N/A

Ingredients

• 1 1/2 cups vegetable broth
• 1 cup uncooked white rice
• 3 tablespoons olive oil
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground turmeric
• 1 (15
• ounce) can black beans, drained and rinsed
• 1 (14.5
• ounce) can diced tomatoes, undrained
• 1 cup frozen corn kernels
• Salt, to taste
• 2 tablespoons chopped fresh cilantro

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil. Stir in the rice and cook according to package instructions. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add green, red, and yellow bell peppers, onion, and garlic. Cook until softened, about 5 minutes.
3. Add cumin, smoked paprika, black pepper, and turmeric to the skillet. Stir well and cook for 1 minute.
4. Add black beans, diced tomatoes with their juice, and frozen corn. Bring to a simmer and cook for 5 minutes. Season with salt to taste.
5. Fold in the cooked rice and fresh cilantro. Cook until heated through, about 2 minutes.
6. Serve immediately, garnished with additional cilantro if desired.

Chef’s Insight

The blend of spices in this dish creates a depth of flavor that makes it perfect for brunch or dinner. Don't be afraid to adjust the seasonings to your taste!

Notes

This recipe is vegan and vegetarian-friendly. It can be easily customized to include additional vegetables or proteins for non-vegetarian diets.