Best cuban-style black beans and rice recipe?

2 responses so far ↓

• 1 Mario R // Sep 13, 2008

  cook the beans with onions to give them that sazon

• 2 sandra a // Sep 13, 2008

  Cuban-Style Black Beans and Rice

  Serves 4-6
  Try this easy-to-follow recipe and enjoy one of Cuba’s most famous plates. Full of protein and flavor, Cuban-style black beans serve as a meal in themselves, or as a delicious side dish. By dry roasting the brown rice, you will enhance its flavor and increase its natural sweetness. Serve as a main course or side dish.

  Ingredients
  Brown Rice
  2 cups brown rice
  4 cups spring water
  1/2 teaspoon sea salt

  Black Beans
  1 tablespoon olive oil
  1 large onion, chopped
  1 red bell pepper, chopped
  5 cloves garlic, minced
  1/2 teaspoon chili powder
  1 can (14.5 ounce) diced tomatoes with their liquid
  3 cups (cooked) black beans, drained
  Sea salt, to taste
  Ground pepper, to taste
  Chopped, fresh cilantro for garnish (optional)
  1 lime, cut in 4-6 wedges for garnish (optional)

  Method

  Place rice in a strainer and rinse under cool running water. Heat a stainless steel or cast iron skillet over low heat and add rice. Dry roast the rice for 3 minutes, stirring occasionally, until rice is dry and aromatic.

  Place the roasted rice in a pot. Add the water and salt and cover with a lid. Bring to a boil. Lower heat and simmer for 1 hour, or until the water is absorbed and rice is tender. Remove from heat. For fluffier rice, after the rice comes to a boil, place it in a covered casserole dish and place in a preheated 225°F oven for one hour.

  Meanwhile, heat a large skillet over medium high heat. When pan is hot, add olive oil. Add the onion and sauté for 2 to 3 minutes. Add the bell pepper, garlic and chili powder. Continue to sauté for 2 more minutes. Reduce heat to low, add diced tomatoes and simmer, uncovered, 15 minutes. Add beans and simmer 5 minutes longer to heat through. Taste and adjust seasoning with salt and pepper.

  Serve beans over brown rice with cilantro and lime wedges.