Tuesday, October 11, 2005

Cuban Beans n Rice

Cuban Beans and 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, or black beans drained with liquid reserved
1 cup uncooked white rice


Heat oil in a large saucepan over medium heat. Saute onion, bell pepper
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
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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