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.
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
Description
-
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.
-
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.
Related Recipes
Mushroom and Rice Pilaf
A 5-ingredient side dish that's quick and easy. Great with pork chops....
Hearty Hoppin John
I make Hoppin' John every New Year's day. It's supposed to bring you luck, and so far, my life's bee...
Southern Dirty Rice
This Southern dirty rice recipe with sautéed chicken gizzards and livers has been passed down for g...