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Lunch

Cuban Beans and Rice

Also known as Moros y Cristianos, this dish features black beans and rice seasoned with garlic, cumin, and onions. A Cuban classic packed with earthy flavor.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 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, drained with liquid reserved
  • 1 cup uncooked white rice

Directions

  1. 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.
  2. 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.
  3. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.