Cuban Beans and Rice
This Cuban beans and rice recipe was originally given to me by a friend, but I changed it. I have made it many times, and the leftovers work well wrapped in a tortilla, too. It's a very filling dish.
This Cuban beans and rice recipe was originally given to me by a friend, but I changed it. I have made it many times, and the leftovers work well wrapped in a tortilla, too. It's a very filling dish.
Ingredients
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1 tablespoon olive oil
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1 cup chopped onion
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1 green bell pepper, chopped
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2 cloves garlic, minced
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1 teaspoon salt
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4 tablespoons tomato paste
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1 (15.25 ounce) can kidney beans, drained with liquid reserved
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1 cup uncooked white rice
Method
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Heat oil in a large saucepan over medium heat. Sauté onion, bell pepper, and garlic. When onion is translucent, add salt and tomato paste. Reduce heat to low and cook, 2 minutes. Stir in beans and rice.
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Pour liquid from beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low, 45 to 50 minutes, or until liquid is absorbed and rice is cooked.
