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Cuban Beans and Rice
At a Glance
- Prep
- 10 minutes
- Cook
- 50 minutes
- Total
- 1 hr
- Yield
- 6.00 serving(s)
Categories
- Main
Cuisine
- Cuban
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Cuban Beans and Rice brings together 1 tablespoon olive oil, 1 cup chopped onion, 1 green bell pepper, chopped in a practical dish for home cooking. It takes about 1 hr to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 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
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Instructions
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.
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