Cuban Beans and Rice recipe

All Recipes Main Dish Recipes Rice Beans and Rice Recipes

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

Nutrition Info

257.6 calories
carbohydrate: 49.3 g
cholesterol: 1.6 mg
fat: 3.2 g
fiber: 4.9 g
protein: 7.3 g
saturatedFat: 0.4 g
servingSize: -
sodium: 750.4 mg
sugar: 8.9 g
transFat: : -
unsaturatedFat: : -

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

Recipe Yield

6 servings

Recipe Note

I originally got this from a Cuban friend, but made some changes to it. I have had it many times, the leftovers are very good wrapped in a tortilla, too. Very filling dish.

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