Cuban Black Beans and Rice

Difficulty:
1/5

Ease of preparation rating: Moderate.

Yield:  6 servings.

 

Ingredients:

3 cloves garlic

1 tablespoon (15ml) canola oil

½ red onion, diced

½ cup (120ml) red pepper, diced

¼ tsp (2ml) ground cumin

¼ teaspoon (2ml) dried oregano

½ teaspoon (3ml) smoked paprika

½ cup roma tomatoes, seeded and chopped

2 bay leaves

1 chili pepper, seeded and chopped

2 cups (480ml) long grain white rice

4 cups (1L) chicken stock

1 can black beans, drained and rinsed

1 tablespoon (15ml) apple cider vinegar

Salt and pepper

 

Method:

In a large pot, bring chicken stock to a boil.

Rinse long grain rice until water runs clear, and add rice to the chicken stock.

Reduce heat and cook covered for 15-18 minutes, or until chicken stock has been absorbed by rice.

Remove pan from heat and allow it to stand covered for 5-8 minutes to finish steaming.

Remove lid and fluff the rice with a fork.

Heat canola oil in a pan and fry the onions, red pepper and garlic for approximately 2 minutes, until soft.

Add cumin, oregano, paprika, bay leaves, chili pepper and heat for 1 minute.

Add apple cider and black beans and mix.

Add pre-cooked rice and season with salt and pepper.

Add tomatoes and mix until color is uniform throughout the rice.

 

*Serve with Grilled Mojito Marinated Mahi Mahi. See recipe.