Cuban Black Beans and Rice
Recipe from Rebecca R.
Picture from Caroline
Makes 4 servings (or 2 large servings)
3/4 cup olive oil
1 medium onion, chopped fine
1 green pepper, seeded and chopped fine
2 tsp. garlic, minced
2 red, ripe tomatoes, chopped course; or 1 can diced tomatoes, drained
2 cups cooked black beans drained; or 1 can black beans, drained and rinsed
1 cup long-grain rice, cooked according to package instructions
salt and pepper to taste
- In a medium saucepan over moderately high heat, heat the oil until rippling. Add the onion, garlic, and green pepper; saute, stirring frequently until onion is translucent. Add the tomatoes and cook, stirring until well blended and thickened, about 3 or 4 minutes. Season with salt and pepper to taste. Turn heat down to simmer.
- Stir in the beans, cover, and simmer gently while the rice is prepared.
- Meanwhile, in a saucepan cook rice according to package directions.
- Mound rice on a warm serving plate and create a well in the center. Pour beans into the well and serve.