Cuban-Style Red Beans and Rice - Congri Traditional |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Filled with Latin flavors gives this dish complexity and depth. Found in Cooking Light, March 2006. Prepare the night before, cool at room temperature, and refrigerate; reheat single servings in the microwave the next day. Ingredients:
8 slices bacon (optional) |
2 tablespoons olive oil |
2 cups chopped onions |
1 1/2 cups chopped green bell peppers (about 1 medium) |
4 garlic cloves, minced |
2 tablespoons tomato paste |
2 cups uncooked long-grain rice |
1 1/2 teaspoons dried oregano |
1 1/2 teaspoons cumin |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 bay leaf |
7 (14 ounce) cans low sodium chicken broth (divided 6 to 1) or 7 (14 ounce) cans low sodium vegetable broth (divided 6 to 1) |
3 (16 ounce) cans red beans, rinsed and drained |
sliced green onion (optional) |
chopped fresh fine parsley (optional) |
Directions:
1. Cook bacon in a Dutch oven over medium heat until crsip.
2. Remove bacon from pan, reserving 1 tablespoon drippings in pan, crumble bacon, and set aside on paper towel to drain.
3. Add oil to pan.
4. Add onion and bell pepper; sauté over medium-high heat 4 minutes or until onion is tender.
5. Add garlic; sauté 1 minute or just until garlic begins to brown.
6. Add tomato paste; cook 1 minute, stirring constantly.
7. Add rice, oregano, cumin, salt, and black pepper; cook 2 minutes, stirring constantly.
8. Place reserved bacon and bay leaf in pan; stir in 6 cans of broth and bring to a boil.
9. Cover, reduce heat and simmer 20 minutes or until rice is tender.
10. Remove from heat; discard bay leaf.
11. Stir in remaining can of broth and beans.
12. Cook 5 minutes over low heat or until heated through, stirring frquently, but carefully.
13. Garnish with green onions, if desired or/and parsley, if desired.
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