Quick and Easy Cuban Black Beans and Rice

October 7, 2011

Cuban black beans and rice is a quick and easy meal that only requires one pot. This recipe calls for canned black beans but if you have dried already in the pantry, make sure to soak them overnight. I like to serve this Caribbean meal with a roasted chicken and a simple salad of tomatoes and onion.

Cuban Black Beans and Rice

Ingredients:

1 cup of white long grain rice

14 ounces can of black beans (with juices)

2 cups of water

1/4 cup of apple cider vinegar

1 medium white or yellow onion (diced)

4 cloves of garlic (minced)

1 cup of red pepper (diced) (I don't always add this)

14 ounces can of diced tomatoes (with juices)

2 tblspn cumin

2 teaspoons of ground black pepper

2 teaspoons creole seasoning ( Zataran's is my favorite)

dash of cayenne (only if you want it a bit spicy)

1/4 cup of olive oil

Directions:

In medium size sauce pot, over medium to high heat, add your olive oil. Bring up to temp and add your onion, garlic, red pepper, cumin. Saute for a good 5-8 minutes.

Now add your beans, water, vinegar, tomatoes, creole seasoning, and pepper (give it a stir). Finally add your rice, and stir thoroughly.

Bring up to a boil, stir off the bottom, cover and reduce heat to low/simmer. Cook for about 40 minutes or until rice is tender.