Ingredients

• 2 bell peppers, assorted colors, cut into thin strips
• 1 large onion, halved through the root end and thinly sliced (about 1 1/2 cups)
• 3 garlic cloves, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon salt, divided
• 1 cup long-grain white rice
• 2 (15-ounce) cans low-sodium black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground fennel
• 1/2 teaspoon ground coriander

Instructions

1. Preheat the oven to 400°F. Coat a sheet pan with cooking spray.
2. Combine the bell peppers, onion, garlic, and oil in a medium bowl. Toss with 1/4 teaspoon of the salt. Spread the vegetables on the sheet pan and roast until somewhat softened, about 15 minutes. Remove the pan from the oven and stir.
3. Combine the rice, beans, cumin, oregano, fennel, coriander, remaining 3/4 teaspoon salt, and 2 1/2 cups water in a bowl. Pour the mixture onto the sheet pan, stir well, and cover with foil.
4. Bake until the water has been absorbed and the vegetables are tender, 28 to 30 minutes. Remove the pan from the oven and let it stand for 5 minutes. Remove the foil and fluff with a fork before serving.