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.
Preparation Details
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 6
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
Steps
- 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.
