CUBAN BEANS AND RICE
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
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 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
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
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
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)
Provided by á-5264
Number Of Ingredients 16
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
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
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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- 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.
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