Title: Cuban Black Beans And Rice
Categories: Cuban, Beans, Rice
Yield: 1 Batch
60 oz Black beans (4 cans)
3 cl Garlic
2 Bay leaves
2 tb Olive oil
1 md Onion
1 Red bell pepper
1 tb Salt
1 tb Cumin
1 tb Oregano
1 ts Black pepper
1/2 ts Cayenne pepper
2 c Long grain white rice
4 c Chicken broth or vegetable
-broth
Lime wedges; for serving
-(optional)
Cilantro; for serving
-(optional)
This is a pretty easy and very delicious recipe that makes a LOT.
Unless you're cooking for a lot of people you'll have plenty of
leftovers. You can eat it in a bowl with some toppings or like we
usually do, put them in some corn tortillas like a taco.
Rinse and dice onion, red pepper and garlic.
Heat olive oil in a large dutch oven (any large pot with tall sides
will do if you don't have a dutch oven) on medium-high heat.
Saute onion, red pepper and garlic in the olive oil for 4-6 minutes or
until softened.
While sauteing, add the salt, cumin, oregano, black pepper and cayenne
pepper.
Rinse white rice and add to the pot. Saute the rice for 2 minutes to
toast and lightly brown the rice.
Pour in the chicken broth, rinsed and drained black beans and two bay
leaves.
Stir once to mix the ingredients, then bring to a boil.
As soon as it boils stir again, then reduce heat to low and place a
lid on the pot. Cook until rice is done (about 15 minutes).
When rice is cooked remove from heat and fluff with a fork.
