Cuban Beans and Rice Recipe

Ingredients
<br>- 1 tablespoon olive oil
<br>- 1 cup chopped onion
<br>- 1 green bell pepper, chopped
<br>- 2 cloves garlic, minced
<br>- 1 teaspoon salt
<br>- 4 tablespoons tomato paste
<br>- 1 (15.25 ounce) can kidney beans, drained with liquid reserved
<br>- 1 cup uncooked white rice
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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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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

Directions
step 1: 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.
step 2: 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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