Monday, June 11, 2012
Easy Black Beans and Rice
I have always used an authentic Cuban recipe to make this dish but it makes enough to feed an army.
I had to downsize it considerably, too much waste.
I have only altered it by using canned black beans and instant rice, and ketchup instead of tomato paste.
Other than that, this is the real thing.
2 cans black beans- drained and rinsed
2 cups instant rice - uncooked
2 cups chicken broth - or - (2 cups hot water with 1 or 2 Tbl chicken base or bullion dissolved in it.)
1 onion -diced
1 green bell pepper -diced
1tsp. minced garlic
1/2 tsp. vinegar
1/2 tsp. oregano
1/2 tsp. ground cumin
1 bay leaf
black pepper to taste
Saute the pepper,onion, and garlic in a 4qt. pan, until the onions are transparent.
Add the beans, ketchup, vinegar and spices.
Cook stirring gently for an additional 5 minutes.
Add the chicken broth, bring to a boil.
Turn the burner off and add the rice.
Stir to combine. Cover and let stand 5 minutes.
Adjust the salt and pepper to taste. Serve.