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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I originally got this from a Cuban friend, but made some changes to it. I have had it many times, the leftovers are very good wrapped in a tortilla, too. Very filling dish. Ingredients:
1 tablespoon olive oil |
1 cup chopped onion |
1 green bell pepper, chopped |
2 cloves garlic, minced |
1 teaspoon salt |
4 tablespoons tomato paste |
1 (15.25 ounce) can kidney beans, drained with liquid reserved |
1 cup uncooked white rice |
Directions:
1. Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice.
2. Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.
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