Quick Cuban Black Beans & Rice

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Quick Cuban Black Beans & Rice

Yield 4

Author Harriett Sebastian

A quick and easy way to enjoy the rich flavor of Cuban-style black beans and rice

Ingredients

• 2 (15 ounce/425g) cans black beans, drained and rinsed
• 2 tablespoons dehydrated onion flake
• 1/2 medium red bell pepper, finely chopped
• 1/2 teaspoon garlic powder
• 1 teaspoon cumin powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 cup water
• 1 tablespoon red wine vinegar
• 1-2 limes, quartered

Boiled Rice

• 1 cup long-grain rice, rinsed well
• 1 teaspoon salt
• 2 cups water
• 1 teaspoon butter or olive oil

Instructions

1. To make black beans, add all ingredients, except red wine vinegar and lime, to a medium saucepan.
2. Bring to a boil; then, lower heat to a gentle simmer.
3. Simmer 20 minutes until liquid has slightly thickened.
4. Add vinegar just before serving.
5. Serve over hot cooked rice with a splash of lime juice.

1. To make boiled rice, add all ingredients to a medium saucepan with tight-fitting lid.
2. Bring to a simmer, stirring occasionally. The moment the water begins to simmer, cover and adjust heat to maintain a low simmer, just enough for rice to steam.
3. Cook precisely 20 minutes without removing lid; then, remove from heat and fluff rice using a fork or serving spoon.