Cuban Style Red Beans And Rice Recipes

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CUBAN BEANS AND RICE



Cuban Beans and Rice image

I originally got this from a Cuban friend, but made some changes to it. I have had it many times, the leftovers are very good wrapped in a tortilla, too. Very filling dish.

Provided by Chris Barila

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 1h

Yield 6

Number Of Ingredients 8

1 tablespoon olive oil
1 cup chopped onion
1 green bell pepper, chopped
2 cloves garlic, minced
1 teaspoon salt
4 tablespoons tomato paste
1 (15.25 ounce) can kidney beans, drained with liquid reserved
1 cup uncooked white rice

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 257.6 calories, Carbohydrate 49.3 g, Cholesterol 1.6 mg, Fat 3.2 g, Fiber 4.9 g, Protein 7.3 g, SaturatedFat 0.4 g, Sodium 750.4 mg, Sugar 8.9 g

CUBAN RICE AND BEANS



Cuban Rice and Beans image

Cuban Rice and Beans GOYA® style is comfort food with an exciting Latin flavor in just a few easy steps. We've done all the hard work, so you'll get the benefit of beans from a can that taste like you soaked them overnight and made the sauce from scratch! A versatile favorite, our Cuban Rice and Beans recipe can accompany meat or poultry as a jazzy side-or serve it solo, so you can focus on the savory seasonings and plump, delicious red beans. Cuban Rice and Beans always hits the spot.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 Servings

Number Of Ingredients 9

1 tbsp. GOYA® Extra Virgin Olive Oil
2 tbsp. GOYA® Tomato Sauce
1 tsp. GOYA® Minced Garlic
1 tsp. GOYA® Sofrito
2 packets Sazon GOYA® without Annatto
1 packet Sazon GOYA® with Coriander and Annatto
1 can (15.5 oz.) GOYA® Small Red Beans
1½ cups Golden CANILLA Rice
½ tsp. sugar

Steps:

  • 1. Heat oil in medium saucepan over medium-high heat. Add tomato sauce, garlic, sofrito and sazon, cook until fragrant, about 1 minute. 2. Transfer liquid from can red beans to measuring cup; add enough water to measure 3½ cups. Add liquid to pot; bring to boil. Add beans, rice and sugar; stir. Bring rice mixture to a boil; reduce heat to medium low and cook, covered, until water is absorbed, about 20 min 3. Remove rice from heat. Let sit until rice becomes tender, 5 minutes. Fluff with fork. Divide evenly among serving bowls.

CUBAN-STYLE RED BEANS AND RICE



Cuban-Style Red Beans and Rice image

Categories     Soup/Stew     Bean     Rice     Side     Vegetarian     Winter     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 16

Beans
1 cup dried small red kidney beans
2 quarts water
1/2 small onion
1 2-inch square of red bell pepper
2 garlic cloves, peeled
2 fresh cilantro sprigs
1/2 teaspoon ground cumin
Rice
1 1/2 cups long-grain white rice, rinsed in cold water 5 times
3 tablespoons olive oil
2 cups chopped onions
1/4 cup chopped red bell pepper
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano

Steps:

  • For beans:
  • Soak kidney beans in large bowl with enough cold water to cover by 3 inches, at least 4 hours or overnight. Drain. Place 2 quarts water, beans and next 5 ingredients in large pot. Bring to boil over medium-high heat. Reduce heat to medium, cover and simmer until beans are tender, stirring occasionally, about 50 minutes. Season to taste with salt. Drain, reserving beans and bean cooking liquid separately. Discard vegetables and cilantro.
  • For rice:
  • Bring 3 cups bean cooking liquid to boil in heavy medium saucepan. Add rice; bring to boil. Reduce heat to medium-low, cover and simmer until almost all liquid is absorbed, about 20 minutes. Uncover; fluff with fork.
  • Heat oil in heavy large skillet over medium-high heat. Add onions, bell pepper, garlic, cumin and oregano and sauté until onions are beginning to brown, about 5 minutes. Stir in beans and rice; cook until heated through, about 5 minutes. Season with salt and pepper.

CUBAN STYLE RED BEANS AND RICE RECIPE - (4.5/5)



Cuban Style Red Beans and Rice Recipe - (4.5/5) image

Provided by á-5264

Number Of Ingredients 16

8 bacon slices
1 teaspoon olive oil
1 1/2 cups chopped onion
1 1/2 cups chopped green bell pepper (about 1 medium)
4 garlic cloves, minced
2 tablespoons tomato paste
2 cups uncooked long-grain rice
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
2 cups water
3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
3 (16-ounce) cans red beans, rinsed and drained
Sliced green onions (optional)

Steps:

  • Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; crumble bacon, and set aside. Add oil to pan. Add onion and bell pepper; sauté over medium-high heat 4 minutes or until onion is tender. Add garlic; sauté 1 minute or just until garlic begins to brown. Add tomato paste; cook 1 minute, stirring constantly. Add rice, oregano, cumin, salt, and black pepper; cook 2 minutes, stirring constantly. Place reserved bacon and bay leaf in pan; stir in water and 2 cans broth. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until rice is tender. Remove from heat; discard bay leaf. Stir in remaining can of broth and beans. Cook 5 minutes over low heat or until heated through, stirring frequently. Garnish with green onions, if desired.

CUBAN-STYLE RED BEANS AND RICE - CONGRI TRADITIONAL



Cuban-Style Red Beans and Rice - Congri Traditional image

Filled with Latin flavors gives this dish complexity and depth. Found in Cooking Light, March 2006. Prepare the night before, cool at room temperature, and refrigerate; reheat single servings in the microwave the next day.

Provided by Manami

Categories     Long Grain Rice

Time 50m

Yield 10 serving(s)

Number Of Ingredients 16

8 slices bacon (optional)
2 tablespoons olive oil
2 cups chopped onions
1 1/2 cups chopped green bell peppers (about 1 medium)
4 garlic cloves, minced
2 tablespoons tomato paste
2 cups uncooked long-grain rice
1 1/2 teaspoons dried oregano
1 1/2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 bay leaf
7 (14 ounce) cans low sodium chicken broth (divided 6 to 1) or 7 (14 ounce) cans low sodium vegetable broth (divided 6 to 1)
3 (16 ounce) cans red beans, rinsed and drained
sliced green onion (optional)
chopped fresh fine parsley (optional)

Steps:

  • Cook bacon in a Dutch oven over medium heat until crsip.
  • Remove bacon from pan, reserving 1 tablespoon drippings in pan, crumble bacon, and set aside on paper towel to drain.
  • Add oil to pan.
  • Add onion and bell pepper; sauté over medium-high heat 4 minutes or until onion is tender.
  • Add garlic; sauté 1 minute or just until garlic begins to brown.
  • Add tomato paste; cook 1 minute, stirring constantly.
  • Add rice, oregano, cumin, salt, and black pepper; cook 2 minutes, stirring constantly.
  • Place reserved bacon and bay leaf in pan; stir in 6 cans of broth and bring to a boil.
  • Cover, reduce heat and simmer 20 minutes or until rice is tender.
  • Remove from heat; discard bay leaf.
  • Stir in remaining can of broth and beans.
  • Cook 5 minutes over low heat or until heated through, stirring frquently, but carefully.
  • Garnish with green onions, if desired or/and parsley, if desired.

Nutrition Facts : Calories 399.8, Fat 5.5, SaturatedFat 1.1, Sodium 347.3, Carbohydrate 69.3, Fiber 10.4, Sugar 3.1, Protein 20.8

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