Servings: 6
Tags: cuban, vegetarian, main, rice, beans
Last Made: Feb. 4, 2018
Scott:
Ana:
Alex:

Ingredients

  • 1 Tbs Olive Oil
  • 1 cup chopped onion
  • 1 green pepper, chopped
  • 2 cloves garlic, minced
  • 1 tsp Salt
  • 4 Tbs tomato paste
  • 1 15-oz can kidney beans, drained. SAVE LIQUID!
  • 1 cup uncooked white rice

Steps

1) Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice. 2) Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.

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