Yield: 8 Servings
Measure | Ingredient |
---|---|
5 tablespoons | Olive oil |
1 medium | Onion, chopped |
1 medium | Green bell pepper, diced |
2 \N | Garlic cloves, chopped |
2½ cup | Cooked black beans |
2 cups | Rice |
4½ cup | Water |
2 teaspoons | Salt |
1 \N | Bay leaf |
2 tablespoons | Olive oil |
¼ teaspoon | Cumin |
\N \N | Black pepper to taste |
In a large pot, heat oil till fragrant. Add onion, bell pepper & garlic & cook till tender, about 8 minutes. Add the remaining ingredients & cook over medium-high heat until all the water has been absorbed. It should take 15 minutes or less.
Stir with a fork, cover & cook over low heat until the rice is tender.
Discard bay leaf & serve hot.
Randelman & Schwartz, "Memories of a Cuban Kitchen"