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Cuban Rice and Beans

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PREP TIME
10 min
COOKING TIME
50 min
TOTAL TIME
60 min
SERVINGS
6 servings
Dinner Cuban
Cuban Rice and Beans
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
Instructions
1
Warm a substantial amount of oil in a considerable saucepan over an intermediate heat setting. Sizzle the onion, bell pepper, and garlic until the onion becomes clear. Introduce a pinch of salt and a concentrated paste made from tomatoes. Lower the heat to a low flame and cook for 2 minutes. Combine the beans with rice in the saucepan, stirring well.
2
Transfer the liquid from the beans into a large container and add sufficient water to fill it up to 2.5 cups; pour this mixture back into the beans. Cover the saucepan and cook on a low heat for 45 to 50 minutes, or until the liquid is fully absorbed and the rice is cooked.