Cuban Beans & Rice
Congri

Try this easy-to-follow recipe and enjoy one of Cuba's most famous plates. Full of protein and flavor, Cuban-style
black beans serve as a meal in themselves, or as a delicious side dish. By dry roasting the brown rice, you will
enhance its flavor and increase its natural sweetness. Serve as a main course or side dish.

Ingredients:

1 cup long or medium-grain brown rice (I used medium grain which produces a stickier texture, more like paella)
2 cups cooked cuban-style black beans or red kidney beans
2 1/2 cups water or vegetable broth
1/2 cup tomato sauce
2 tablespoon olive oil
1 medium green bell pepper, seeded and chopped
3 gloves garlic, minced
1 large yellow onion, chopped
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
Handful cilantro leaves (optional garnish)

Directions:

To dry roast your brown rice.. Place rice in a strainer and rinse under cool running water. Heat a stainless steel
or cast iron skillet over low heat and add rice. Dry roast the rice for 3 minutes, stirring occasionally, until rice is
dry and aromatic.

In a large skillet, sauté garlic, onion and green pepper over low heat until soft and gently browned. Stir in oregano,
salt and pepper. Stir in rice to coat each grain. Add water and kidney beans. Increase heat to bring to a boil, then reduce heat to a simmer, covering the skillet. Simmer covered for about 20 minutes or until the rice is tender.
If the rice is not quite tender when the liquid is all absorbed, add another 1/2 cup water or broth, and continue
simmering another 10 minutes. Remove from heat, keeping the skillet covered to contain the steam for another
10 minutes. Remove the cover, fluff the rice, and adjust salt to taste.

Servings - Makes 4 servings
Per serving = 1/4recipe = POINTS® value 6*