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.
To maximize flavor, ensure your onion, bell pepper, and garlic are finely diced and sautéed until truly fragrant and slightly softened, creating a robust aromatic base. Blooming the tomato paste for a full two minutes on low heat before adding other liquids will deepen its flavor significantly. For an authentic touch, consider adding a pinch of ground cumin and a bay leaf to the pot with the beans and rice. While kidney beans are used here, black beans are also traditional for Cuban rice and beans. Remember not to lift the lid during the rice cooking process to maintain consistent steam for perfectly cooked grains. A fresh garnish of chopped cilantro or a squeeze of lime juice upon serving will brighten the dish.