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Cuban Black Beans and Rice

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PREP TIME
10 min
COOKING TIME
40 min
TOTAL TIME
50 min
SERVINGS
8 servings
Dinner Cuban
Cuban Black Beans and Rice
Ingredients
  • 1 tablespoon olive oil
  • 1 medium green pepper, diced
  • 1/2 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1/4 cup crushed tomatoes
  • 2 tablespoons red wine vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 3/4 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 1 bay leaf
  • 1 1/3 (15 ounce) cans black beans, rinsed and drained
  • 2 cups uncooked long-grain white rice
  • 4 cups chicken stock
Instructions
1
Preheat your Dutch oven over medium heat, allowing it to warm up for a few minutes.
2
Add sliced bell pepper, chopped onion, and minced garlic; sauté and continuously stir until the onion becomes transparent, roughly around 5 minutes.
3
Introduce crushed tomatoes and vinegar into the pot; mix well to combine. Add ground cumin, salt, dried thyme, pepper flakes, and bay leaves; stir to incorporate. Cook for approximately 3 minutes.
4
Next, add cooked black beans to the pot and stir them in.
5
Then, incorporate white rice into the mixture; blend it well to avoid any lumps.
6
Pour in chicken stock, stirring gently to prevent any sediment from rising to the surface. Bring the mixture to a boil; once boiling, gradually reduce the heat to low and cover the pot with a lid.
7
Allow the mixture to simmer for about 25 minutes, or until the rice is tender and all liquid has been absorbed. During this time, it's essential to remain patient and not lift the cover; do not lift the cover during the cook time.