Name: Cuban-Style Rice and Beans
Yield: 4
Cuisine: Cuba
Ingredients: 2.00 cups long-grain white rice; 2.00 cups black beans; 1.00 tablespoon olive oil; 1.00 cup chopped onion; 1.00 cup chopped bell pepper; 2.00 cloves minced garlic; 1.00 teaspoon ground cumin; 1.00 teaspoon dried oregano; 1.00 teaspoon dried thyme; 1.00 teaspoon salt; 1.00 teaspoon ground black pepper; 4.00 cups water

Cuban-Style Rice and Beans

A classic Cuban-style rice and beans dish made with simple ingredients and big flavor.

Preparation time: 10 Minutes

Cooking time: 25 Minutes

Total duration: 35 Minutes

Calories: 430, Total Fat: 6g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 390mg, Carbohydrates: 74g, Dietary Fiber: 10g, Protein: 14g

This classic Cuban-style rice and beans dish is a staple in Cuban cuisine. It is made with simple ingredients and big flavor. The rice and beans are cooked together in one pot with a flavorful combination of garlic, onion, bell pepper, and spices. The dish is served with a side of fried plantains and a dollop of sour cream.

Ingredients

2 cups long-grain white rice
2 cups black beans
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped bell pepper
2 cloves minced garlic
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon ground black pepper
4 cups water

rice Beans Cuban Main Dish Main Dish
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short description

Heat oil in a large pot over medium heat. Add onion, bell pepper, and garlic, and cook until softened, about 5 minutes. Add cumin, oregano, thyme, salt, and pepper, and cook for 1 minute more.
Add rice and beans to the pot, and stir to combine. Pour in water, and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 20 minutes.
Serve with fried plantains and a dollop of sour cream.

detailed description

Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and garlic, and cook until softened, stirring occasionally, about 5 minutes.
Add cumin, oregano, thyme, salt, and pepper, and cook for 1 minute more, stirring constantly.
Add rice and beans to the pot, and stir to combine. Pour in 4 cups of water, and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 20 minutes.
Remove from heat, and let stand for 5 minutes before serving. Serve with fried plantains and a dollop of sour cream.

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