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Catholic Recipe: Cuban Beans and Rice


  • 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


Serves: 6

Prep Time: 60 minutes

Difficulty: •

Cost: $$$$

For Ages:11+

Origin: Cuba


Food Categories (1)


Feasts (1)


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 Source: All Recipes