CUBAN BEANS AND RICE

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Cuban Beans and Rice image

I originally got this from a Cuban friend, but made some changes to it. I have had it many times, the leftovers are very good wrapped in a tortilla, too. Very filling dish.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 cup chopped onion
1 green bell pepper, chopped
2 garlic cloves, minced
1 teaspoon salt
4 tablespoons tomato paste
1 (15 1/4 ounce) can kidney beans, drained with liquid reserved
1 cup uncooked white rice

Steps:

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

Nutrition Facts : Calories 219.4, Fat 3, SaturatedFat 0.5, Sodium 689.5, Carbohydrate 41.4, Fiber 5.9, Sugar 4.2, Protein 6.8

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