Monday, January 30, 2017
CUBAN BEANS & RICE
CUBAN BEANS & RICE 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 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.