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Easy recipe for rice – Cuban black beans and rice

[ 0 ] August 20 |

Cuba is the largest island of the Caribbean, but it has been isolated by its neighbor to the North because of his political ideology. Cuban cuisine is a mixture of Spanish and African cultures. There are dishes such as Moros y Cristianos (Moors and Christians, black beans and rice), arroz con pollo (chicken and rice) and chopped (minced meat and rice) are common. There are soups with bananas, chickpeas or beans. Cuba also produces a beer (beer), which is an excellent drink.

Cuban cuisine like use more citrus flavours and Marinades. Many traditional Cuban recipes use a base of tomato sauce with oregano and cumin. Limes many are used for seasoning extra. This recipe for easy rice will be much progress in the explanation of the Cuban culture. Black beans are wonderfully healthy and the mixture of onion, garlic, green peppers and chile will be an explosive mixture. It is easy to do. This recipe for rice must have no more than 15-30 minutes to do. Simple. Easy. Packed with healthy ingredients. Light in the portfolio. A great combination!

Cuban black beans and rice

Makes 4 servings

1 cup rice

3 cups of broth of chicken under sodium, divided

1 tablespoon of olive oil

2 leaves of laurel, divided

1 tin of beans black of sodium under (19 oz.), drained

2 garlic cloves, chopped

1/2 cup Spanish Onion diced

1/4 cup chopped green pepper

1 serrano chile, stemmed, seeded, and finely chopped

Salt Kosher and black pepper

1. Place the rice in heavy saucepan, medium-sized with lid tight. Add 2 cups of broth (or substitute with water), olive oil and 1 bay leaf, put to fire and bring to a boil.

2 Shake once and cover, and then reduce heat to low and simmer for 45 minutes. While rice, beans of drainage is cooking and set aside. Medium spray skillet with nonstick cooking and place over medium heat spray.

3. Add garlic and onion and sauté until onion begins to soften. Add pepper, bay leaf and 1 cup of broth. Let Cook about 5 minutes, until they are tender vegetables.

4 Add beans with drainage and chile and continue cooking 10 minutes until it reduces the broth and beans are heated through of. Season with salt kosher and only black pepper to taste.

5. Remove from heat and cover to keep warm until the end of the cooking of rice. Remove the rice from the heat and let stand for 10 minutes. Beans on rice spoon and serve immediately.

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