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Cuban Beans and Rice

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.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine caribbean
Servings 6 people
Calories 1442.5 kcal

Equipment

  • 1 Large Saucepan with Lid For sautéing and simmering, ensuring even heat distribution.
  • 1 Measuring Cup For precise liquid measurement.
  • 1 Chef's knife For chopping onion, bell pepper, and mincing garlic.
  • 1 Cutting Board For safe and efficient ingredient preparation.
  • 1 Spatula or wooden spoon For stirring and sautéing.

Ingredients
  

Main

  • 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
 

  • Heat oil in a large saucepan over medium heat. Sauté onion, bell pepper, and garlic. When onion is translucent, add salt and tomato paste. Reduce heat to low and cook, 2 minutes. Stir in beans and rice.
  • Pour liquid from 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, 45 to 50 minutes, or until liquid is absorbed and rice is cooked.

Notes

1. To elevate the aromatic base, allow the onion and bell pepper to caramelize slightly before adding garlic. This builds a deeper flavor profile. 2. Consider lightly toasting the uncooked rice in the pan with the aromatics for a minute or two before adding liquids. This can enhance the nutty flavor of the rice and improve its texture, preventing it from becoming overly sticky. 3. Adjust salt to taste at the end, as the tomato paste and beans can vary in their sodium content. A pinch of cumin or a bay leaf added during simmering can further enhance the Cuban flavors. 4. Ensure a tight-fitting lid during the rice cooking phase to prevent steam from escaping, which is crucial for proper rice absorption.