Cuban Rice with Black Beans

hello@sarahmattern.com Entrees, Recipes

Ingredients

2 tsp California olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small onion, finely chopped
2 cloves garlic, minced
1 cup uncooked long grain rice
15 oz can Cuban style black beans (don’t drain)
1 1/2 cups water
1/2 tsp ground cumin
1 bay leaf
¼ tsp dried Mexican oregano
salt and pepper to taste

Directions

  1. In a heavy medium sized pot, heat oil on medium heat. Add onions, peppers and garlic and sauté until soft, about 4-5 minutes.
  2. Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper.
  3. Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water and water just barely skims the top of the rice
  4. Cover, reduce heat to low, and simmer 20 minutes (don’t peek).
  5. Make sure you have a good seal on your cover, the steam cooks the rice.
  6. After 20 minutes, shut flame off and let it sit, covered another 5 minutes (don’t open the lid).
  7. Serve with Cuban Style Chicken Stew