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Easy Rum-Flavored Black Beans and Rice

By: tyler34

"Cuban-style black beans and rice with a little twist. The rum is very fragrant in the dish but very subtle adding a sweetness to the beans that is just right."

Rate/Review | Read Reviews (1)

Prep Time:
20 Min

Cook Time:
25 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 cups uncooked white rice
4 cups water
1/4 cup olive oil
1/2 cup chopped carrot
1/2 cup chopped celery
4 cloves garlic, minced
2 large onion, chopped
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup chopped fresh parsley
1/4 cup dark rum
1 teaspoon chopped fresh parsley for garnish

Directions

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the carrots, celery, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the black beans, salt, pepper, 1/4 cup of parsley, and dark rum. Continue cooking until heated through. Serve over a bed of rice and garnish with 1 teaspoon of parsley.