Cuban black beans and rice

Name: Cuban black beans and rice
Total time: 7200 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 # black beans (4 15oz cans of black beans, rinsed qnd drained); 2 bay leaves; 2 T olive oil; 1 medium onion, diced; 1 red bell pepper, seeded and diced; 2 garlic cloves, minced; 1 T salt; 1 T cumin; 1 T dried oregano; 1 tsp pepper; 1/2 tsp cayenne; 2 C long grain white rice, rinsed; 4 C chicken broth (I use low sodium); Lime wedges and chopped cilantro for serving

kanisuroll @joym15

Naples

Recipe from my friend Rachel

kanisuroll @joym15

Naples

Recipe from my friend Rachel

Saved

Ingredients

2 hours

8 servings

1# black beans (4 15oz cans of black beans, rinsed qnd drained)
2bay leaves
2 Tolive oil
1medium onion, diced
1red bell pepper, seeded and diced
2garlic cloves, minced
1 Tsalt
1 Tcumin
1 Tdried oregano
1 tsppepper
1/2 tspcayenne
2 Clong grain white rice, rinsed
4 Cchicken broth (I use low sodium)
Lime wedges and chopped cilantro for serving

Saved

Steps

2 hours

1

In a large Dutch oven, heat olive oil over medium-high heat and sauté onion, pepper and garlic. Add spices (salt through cayenne) and continue stirring until vegetables are softened, about 4-6 minutes.
2

Rinse rice in a strainer until water comes out clear.
3

Stir in the rinsed uncooked rice with the veggies and sauté for 2 minutes so the rice starts to lightly brown and toast.
4

Pour in chicken broth and add black beans and bay leaves. Stir once and bring to a boil. Stir a second time and reduce heat to low and place a tight fitting lid on the pot. Cook until liquid has been absorbed, about 15 minutes.
5

Use a fork to loosen the rice and bean mixture and serve with fresh cilantro and lime wedges. YUM!