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Cuban black beans and rice
Ingredients
- 3 cloves garlic
- 1 tablespoon (15 milliliters) canola oil
- 1/2 red onion, diced
- 1/2 cup (120 milliliters) red pepper, diced
- 1/4 teaspoon (2 milliliters) ground cumin
- 1/4 teaspoon (2 milliliters) dried oregano
- 1/2 teaspoon (3 milliliters) smoked paprika
- 1/2 cup roma tomatoes, seeded and chopped
- 2 bay leaves
- 1 chili pepper, seeded and chopped
- 2 cups (480 milliliters) long grain white rice
- 4 cups (1 liter) chicken stock
- 1 can black beans, drained and rinsed
- 1 tablespoon (15 milliliters) apple cider vinegar
- Salt and pepper
Directions
- In a large pot, bring chicken stock to a boil.
- Rinse long grain rice until water runs clear, and add rice to the chicken stock.
- Reduce heat and cook covered for 15-18 minutes, or until chicken stock has been absorbed by rice.
- Remove pan from heat and allow it to stand covered for five to eight minutes to finish steaming.
- Remove lid and fluff the rice with a fork.
- Heat canola oil in a pan and fry the onions, red pepper and garlic for approximately two minutes, until soft.
- Add cumin, oregano, paprika, bay leaves, chili pepper and heat for one minute.
- Add apple cider and black beans and mix.
- Add pre-cooked rice and season with salt and pepper.
- Add tomatoes and mix until color is uniform throughout the rice.
- Serve with grilled mohito marinated mahi mahi.
