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.
I've made this several times (following the recipe exactly), and each time was impressed by the terrific flavors. This is my go-to rice and beans dish. Will make again often! And yes, it doese make an awesome burrito filling too...
The recipe states to cook the rice, then gives directions for cooking the beans. The rice is not mentioned again in the recipe. Are these supposed to be served separately or mixed together? This recipe needs clarification.
Was looking for a substantial side to go with a bit of leftover ginger and thyme-brined pork loin roast--something hearty that would complement the ginger notes in the meat. This was fantastic! We all loved it. I made 1/3 the recipe but kept the spices at 1/2 since we find that CL recipes are a little under-spiced for our tastes. Also added Tabasco at the table. This rice and beans dish, the sliced cold pork, steamed kale, and some sliced melon made quite a feast.
Made this for my son's second grade class assignment: he had to do a presentation on Cuba and bring something Cuban to eat. It was SO good that I made it the next night for my family...very simple, cheap and delicious!
I used a 1/2 pound dried black beans. I substituted fresh cilantro for the coriander and fresh oregano for the dried oregano. I followed the recipe omitting all the salt until the beans had cooked for about three hours. I then seasoned with salt and continued to cook for about another hour. The finished beans were DELISH! Everyone in the family from the toddler to the adults gobbled these up.