Tuesday, July 8, 2014

Stand Out Sides: Cuban-Style Rice and Beans

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I'm interrupting this blog for a big announcement - we are actually in Alaska!!!  Yes, that's right.  Talk about a mixture of cultures - Cuban and Alaskan all in one day.  We have talked about this trip with my sisters and their husbands (husbands to be) and my parents for a long time now.  It seemed like it would never get here.  But, now we're off and away!

Whenever we go away, I always find myself desperate to use up everything and anything in the fridge.  Please tell me I'm not the only crazy who does this.  Even if we're going away for a weekend, I do this which I know is somewhat pointless because if we were going to be at home, I wouldn't likely touch the groceries during that time.  But, what can you do.

In an effort to make a simple meal before we left, I turned to this side dish which uses almost all pantry staples and is extremely filling.  And any leftovers can be easily repurposed.  We like to use them in burritos for lunches the next day.  Or, if we're feeling adventurous, we'll make a couple of eggs for the top of it.  Instant brunch!
Cuban-Style Rice and Beans (adapted from SkinnyTaste)
Serves:  6 (4 cups)
2 teaspoons olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup rice (we used long grain wild and brown rice blend)
15 ounce can black beans, undrained
1 1/2 cups water
1 tablespoon cumin
1 bay leaf
1 teaspoon oregano
1 teaspoon salt
2 teaspoons black pepper

In a large pot, heat the olive oil over medium heat.  Add the peppers, onion, and garlic.  Saute until softened, 4-5 minutes.  Then, add rice, black beans, water, cumin, bay leaf, and oregano.  Let the rice simmer until the water only just covers the top of the rice.  Then, cover and steam for 20-25 minutes until the water has been absorbed.  Remove the bay leaf and stir in salt and pepper.  Divide amongst 6 plates and serve immediately.

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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