From the Pantry Butler kitchen
Cuban Beans and Rice
Vinegar, oregano, garlic, and onions kick up the flavor in this classic rice and bean recipe. USDA MyPlate Kitchen — Cooking Demo II — Food and Health Communications, Inc. (public domain), via myplate.food
Ingredients
- 1 teaspoon olive oil
- 1 tablespoon garlic, minced
- 1 cup onion, chopped
- 1 cup green bell pepper, diced
- 3 cups black beans, canned, low-sodium — or cooked from dry
- 2 cups chicken broth, low-sodium
- 1 tablespoon vinegar
- 1/2 teaspoon dried oregano
- black pepper — to taste
- 3 cups brown rice, cooked
Method
- Wash hands with soap and water.
- Heat the olive oil in a large nonstick skillet.
- Sauté the garlic, onion, and green bell pepper until golden, about 3 minutes.
- Stir in the beans, broth, vinegar, and seasoning; bring to a boil then lower to a simmer.
- Cook covered for 5 minutes.
- Spoon over cooked rice and serve.
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