Liturgical Year : Recipes : Cuban Beans and Rice

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Catholic Recipe: Cuban Beans and Rice

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

Details

Serves: 6
Prep Time: 60 minutes
Difficulty: • • • •
Cost: $$$$
For Ages: 11+
Origin: Cuba

Food Categories

Meatless Main

Feasts

Anthony Claret

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 Source: All Recipes

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