Cuban Beans and Rice || Gracefult Kitchen

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Cuban Beans and Rice

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.