Post by Portiaami on Jul 16, 2020 15:44:56 GMT
I got this recipe years ago from my brother who got it from a former boss who was Cuban. I've made it many times.
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Cuban Blackbeans and Rice
INGREDIENTS:
4 -15 ounce cans GOYA Blackbeans, rinsed and drained
2 bay leaves
2 tablespoons olive oil
1 medium onion diced
1 red bell pepper seeded and chopped
1 green bell pepper seeded and chopped (or you can use 2 green Bell peppers instead of 1 red one)
2 cloves garlic minced
1 tablespoon salt
1 tablespoon cumin
1 tablespoon dried oregano
1 teaspoon black pepper
1/2 teaspoon cayenne ( Or less; Can be omitted if you don't want the heat)
2 cups long grain white rice, rinsed
4 cups low sodium chicken broth
minced cilantro and lime wedges to serve
INSTRUCTIONS:
In a large (6 or 7 quart) Dutch oven heat the olive oil over medium-high heat. Add the green and red peppers and sauté for about 4 or 5 minutes. Add the onions and cook for another 4 to 5 minutes.
Meantime, rinse your uncooked white rice and drain the rice in a strainer.
Next add the garlic and continue cooking for another minute. Add salt, cumin, dried oregano, black pepper and cayenne.
Stir in rinsed (uncooked) rice and sauté for 2 minutes so that the rice starts to toast and lightly brown.
Pour in chicken broth and add the canned black beans along with bay leaves. Stir once then bring to a boil. Stir a second time then reduce heat to low and place a tightly fitting lid on the pot. Cook until liquid has been absorbed, about 15 minutes.
Use a fork to loosen the rice and bean mixture then serve with fresh cilantro and lime wedges.
________________________________________________
Cuban Blackbeans and Rice
INGREDIENTS:
4 -15 ounce cans GOYA Blackbeans, rinsed and drained
2 bay leaves
2 tablespoons olive oil
1 medium onion diced
1 red bell pepper seeded and chopped
1 green bell pepper seeded and chopped (or you can use 2 green Bell peppers instead of 1 red one)
2 cloves garlic minced
1 tablespoon salt
1 tablespoon cumin
1 tablespoon dried oregano
1 teaspoon black pepper
1/2 teaspoon cayenne ( Or less; Can be omitted if you don't want the heat)
2 cups long grain white rice, rinsed
4 cups low sodium chicken broth
minced cilantro and lime wedges to serve
INSTRUCTIONS:
In a large (6 or 7 quart) Dutch oven heat the olive oil over medium-high heat. Add the green and red peppers and sauté for about 4 or 5 minutes. Add the onions and cook for another 4 to 5 minutes.
Meantime, rinse your uncooked white rice and drain the rice in a strainer.
Next add the garlic and continue cooking for another minute. Add salt, cumin, dried oregano, black pepper and cayenne.
Stir in rinsed (uncooked) rice and sauté for 2 minutes so that the rice starts to toast and lightly brown.
Pour in chicken broth and add the canned black beans along with bay leaves. Stir once then bring to a boil. Stir a second time then reduce heat to low and place a tightly fitting lid on the pot. Cook until liquid has been absorbed, about 15 minutes.
Use a fork to loosen the rice and bean mixture then serve with fresh cilantro and lime wedges.
