Cuban red beans & rice

Yield: 8 servings

Measure Ingredient
½ pounds Red kidney beans, soaked
1 large Green bell pepper, cut into strips
1 \N Bay leaf
¼ cup Olive oil
1 medium Onion, chopped
1 small Green bell pepper, chopped
4 \N Garlic cloves, chopped
¼ teaspoon Oregano
½ teaspoon Cumin
3 teaspoons Salt
\N \N Black pepper to taste
2 cups Rice

Cook kidney beans with bay leaf & strips of pepper. Simmer till tender. Heat oil in a pot & saute onion, bell pepper & garlic, stirring, for 5 minutes.

When the beans are cooked, drain them reserving 3 cups of stock. Add beans to saute. Put pot over high heat & add the cumin, , salt, pepper & rice. Cook with reserved stock until all the liquid has been absorbed. Stir the rice with a fork, lower heat & simmer another 10 minutes, till the rice is tender. Discard bay leaf, adjust seasonings & serve.

Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen" Submitted By NICK LA ROCCA On 03-19-95

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