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Cuban Beans and Rice

SUBMITTED BY: Chris Barila PHOTO BY: JenniferJP

"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."
RECIPE RATING:
The reviewer gave this recipe 95 stars. This recipe average a 4.2 star rating.
Read Reviews (62)
PREP TIME  10 Min
COOK TIME  50 Min
READY IN  1 Hr

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  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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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2006 by ANDI
Very, very good recipe. I made a few changes, however, to spice it up and add flavor after... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2004 by AMANTE
I enjoyed the recipe in the spirit in which it is intended. A quick meal! You can use this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2004 by SHANNONBRYN
My husband and I both LOVED this dish - very tasty. I added two very large cloves of garlic... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2004 by AMYBEEBES
Very filling. I upped the amount of rice to 1 1/2 cups (it was parboiled rice - I don't know... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2004 by SUZANNE LITTLEFIELD
Let simmer 60 minutes plus to fully absorb liquids. I added some cayenne pepper and cumin to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 16, 2005 by MASON204
Great tasting rice. I grew up on rice and peas (my mom's from the Dominican Republic). A few... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2004 by DONNAB
We found this recipe a bit bland and intend on spicing it up a little next time with some... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2003 by APRJHN
Great recipe! I cooked it about 42 minutes. I added about a half tablespoon of chili powder... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 15, 2003 by Lil_V
I am from Panama and we also have rice and beans as a staple. I have been living in Canada for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2003 by W57STELE
I loved it when it was first finished cooking. It was soupy and reminded me of chili. When... MORE

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