CUBAN BLACK BEANS AND RICE

Cuban Black Beans and Rice image

Serve your family with this slow-cooked black beans and rice dish - a hearty meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h20m

Yield 6

Number Of Ingredients 12

Ingredients

1 pound dried black beans (2 cups), sorted and rinsed
1 large onion, chopped (1 cup)
1 large bell pepper, chopped (1 1/2 cups)
5 cloves garlic, finely chopped
2 bay leaves
1 can (14 1/2 ounces) diced tomatoes, undrained
5 cups water
2 tablespoons olive or vegetable oil
4 teaspoons ground cumin
2 teaspoons finely chopped jalapeño chili
1 teaspoon salt
3 cups hot cooked rice, for serving

Steps:

Mix all ingredients except rice in 3 1/2- to 6-quart slow cooker.
Cover and cook on high heat setting 6 to 8 hours or until beans are tender and most of the liquid is absorbed. Remove bay leaves.
Serve beans over rice.

Nutrition Facts : Calories 385, Carbohydrate 78 g, Cholesterol 0 mg, Fiber 14 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 500 mg

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