Cuban Style Black Beans and Rice

Photo: Kirsten M Kulek

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

Preparation

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.

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About

I like to top my rice and beans with thinly sliced iceberg lettuce, diced red onion and some diced roma tomatoes, or even cilantro. I then top it all off with a little bit of olive oil and either fresh lime juice or balsamic vinegar. Then to add more protein, cook yourself up some steak, chicken, or a mild fish (like tilapia-see Fish taco recipe) seasoned with all the same stuff you put in your rice, include some lime juice to your marinade! In terms of lunches, I actually take this to work cold. I put about a servings worth in Tupperware, add a bit of balsamic vinegar, and mix, then put my veggies right on top along with a little olive oil, and take some lime slices on the side. It doesn't get any easier than that!