Name: Home-Style Sao Paulo Rice and Beans Plate with Roasted Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 65 min
Ingredients: 250 g long-grain rice; 400 g canned black beans, rinsed and drained; 1 medium onion, diced (about 150 g); 2 cloves garlic, minced; 1 large bell pepper, diced (about 150 g); 2 medium carrots, chopped (about 150 g); 1 zucchini, sliced (about 200 g); 4 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; Salt and pepper to taste; 1 cup (250 ml) vegetable broth; Fresh cilantro, to garnish (optional); Avocado slices (optional); Lime wedges (optional); Sliced jalapeños (optional)

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Home-Style Sao Paulo Rice and Beans Plate with Roasted Vegetables

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Welcome to the heart of São Paulo cuisine! This fragrant rice and beans dish is a family favorite, combining layers of spices and simple sides – all served in a delightful family-style presentation. Perfect for gatherings or a cozy night in, you can feel free to customize it with your favorite vegetables or spices. Dive into this classic dish and savor the rich flavors that make Brazilian home-cooking so comforting!

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Prep Time 15

Cook Time 40

Total Time 1 5

Servings: 4

Course: South America

Cuisine: Brazilian

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

250 g long-grain rice
400 g canned black beans, rinsed and drained
1 medium onion, diced (about 150 g)
2 cloves garlic, minced
1 large bell pepper, diced (about 150 g)
2 medium carrots, chopped (about 150 g)
1 zucchini, sliced (about 200 g)
4 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
Salt and pepper to taste
1 cup (250 ml) vegetable broth
Fresh cilantro, to garnish (optional)
Avocado slices optional
Lime wedges optional
Sliced jalapeños optional

Equipment

Deep fryer or large pot
Baking sheet
Chef's knife
Heatproof mixing bowl
Wooden spoon
Blender (for a smoother bean blend)

Method

Preheat your oven to 200°C (400°F).
In a large mixing bowl, toss the diced bell pepper, chopped carrots, and sliced zucchini with 2 tablespoons of olive oil, salt, and pepper. Spread the vegetables evenly on a baking sheet and roast in the oven for about 25-30 minutes, or until tender and slightly caramelized.
Meanwhile, in a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the rinsed black beans, cumin, smoked paprika, and vegetable broth to the pot. Bring to a gentle simmer and allow to cook for about 10 minutes, adjusting seasoning to taste.
In a separate pot, combine the long-grain rice with 500 ml of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes or until rice is fluffy.
Once the vegetables are roasted and the rice is cooked, layer the rice, beans, and roasted vegetables on a large serving platter. Garnish with fresh cilantro if desired, and serve with optional avocado slices and lime wedges on the side.

Nutrition

Calories: 520kcalCarbohydrates: 83gProtein: 14gFat: 18gSodium: 460mgPotassium: 700mgFiber: 12gSugar: 3gVitamin A: 1800IUVitamin C: 40mgCalcium: 45mgIron: 2.5mg

Notes

You can swap out the black beans for pinto or kidney beans if desired.
Feel free to get creative! Adding spices like chili powder or a dash of hot sauce can give the dish an extra kick.
This dish pairs wonderfully with a fresh green salad or crusty bread. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Simply reheat in the pot with a splash of water to revive the flavors. Enjoy your culinary adventure in Brazilian comfort food!

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Home-Style Sao Paulo Rice and Beans Plate with Roasted Vegetables