Cuban Beans and Rice Recipe
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"I originally got this from a Cuban friend, but made some changes to it. I have had it many times, the leftovers are very good wrapped in a tortilla, too. Very filling dish."
Original recipe yield: 6 servings.
- Prep Time:
- 10 Minutes
- Cook Time:
- 50 Minutes
- Ready In:
- 1 Hour
- Servings:
- 6
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Cuban Beans and Rice INGREDIENTS:
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 4 tablespoons tomato paste
- 1 (15.25 ounce) can kidney beans, drained with liquid reserved
- 1 cup uncooked white rice
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Cuban Beans and Rice DIRECTIONS:
- Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice.
- Pour the liquid from the 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 for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.
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