Cuban-Style Beans & Rice
Prep Time
Serves
Cooking Mode
1 cup dried black beans, soaked in cold water overnight, drained
1 tbsp olive oil
1 tsp salt
2 green peppers, diced
1 onion, diced
1 cup long grain white rice
2 tsp ground cumin
2 tsp dried oregano
¼ cup chopped fresh cilantro (optional)
1 cup dried black beans, soaked in cold water overnight, drained
1 tbsp olive oil
1 tsp salt
2 green peppers, diced
1 onion, diced
1 cup long grain white rice
2 tsp ground cumin
2 tsp dried oregano
¼ cup chopped fresh cilantro (optional)
Directions
1In large saucepan, combine beans, oil, salt and 6 cups (1.5 L) water. Bring to a boil and then reduce heat to simmer. Cover and simmer about 1 hr. 10 min., stirring occasionally, until water is mostly absorbed and beans are moist and tender.
2Stir peppers, onion, rice, cumin and oregano into saucepan mixture. Add 2 cups (500 mL) water; bring to a boil. Reduce heat to low. Simmer, covered, 15 to 20 min., until rice is tender and liquid has been absorbed.
3Fluff beans and rice mixture. Garnish with cilantro, if using, to serve.
Tips
1
To substitute brown rice instead of white rice, in step 2, add 2 1/2 cups (625 mL) water to the saucepan (instead of 2 cups/500 mL). After brown rice is added, cook about 40 min., until the rice is tender.
Disclaimer
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Personal Note
Personal Note
