In Cuba, the name of this dish refers to the mix of African and Spanish cultures. Vegetarians can make an entrée of this soul-satisfying side.
2 cups uncooked long-grain rice
2 tablespoons olive oil
2 cups chopped onion
2 cups chopped green bell pepper
6 garlic cloves, minced
1 cup chopped seeded tomato
2 tablespoons sherry vinegar
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon ground coriander
1 teaspoon fennel seeds, crushed
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 cup water
3 (15-ounce) cans 50%-less-sodium black beans, rinsed and drained
6 dashes hot pepper sauce (such as Tabasco)
How to Make It
Cook rice according to package directions, omitting salt and fat.
Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic to pan; cook 10 minutes or until tender, stirring occasionally. Add tomato to pan; cook for 2 minutes. Add vinegar and the next 6 ingredients (through red pepper) to pan; cook for 2 minutes. Stir in 1/4 cup water, beans, and pepper sauce; bring to a boil. Reduce heat, and simmer for 10 minutes or until heated through, stirring occasionally.