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Cuban
Beans and Rice
Serves
6
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Ingredients
15 ml olive oil
160 g chopped onion
1 green bell pepper, chopped
2 cloves garlic, minced
5 g salt
65 g tomato paste
1 (15.25 ounce) can kidney beans, drained with liquid reserved
185 g uncooked white rice
Method
• 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.
To Serve
• Wrap in a tortilla0
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