Cuban Beans and Rice

Recipe View 2 mins Heat olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. (2 minutes)

Recipe View 7 mins Add chopped onion and bell pepper. Sauté, stirring occasionally, until the onion is translucent and softened, about 5-7 minutes. (7 minutes)

Recipe View 1 mins Stir in minced garlic and salt. Cook for another minute until fragrant. (1 minute)

Recipe View 2 mins Add tomato paste and stir to coat the vegetables. Cook for 2 minutes, stirring constantly, to allow the tomato paste to caramelize slightly and deepen the flavor. (2 minutes)

Recipe View 1 mins Stir in the drained kidney beans and rinsed rice. (1 minute)

Recipe View 1 mins In a large measuring cup, combine the reserved liquid from the kidney beans with enough water to reach a total volume of 2 1/2 cups. (1 minute)

Recipe View 50 mins Pour the liquid mixture into the saucepan. Bring to a simmer, then reduce heat to low, cover tightly, and cook for 45-50 minutes, or until the liquid is absorbed and the rice is tender. Avoid lifting the lid during cooking to ensure even steaming. (50 minutes)

Recipe View 10 mins Once cooked, remove from heat and let stand, covered, for 10 minutes to allow the rice to fully absorb any remaining liquid. (10 minutes)

Recipe View Fluff with a fork before serving. Enjoy as a main course or a flavorful side dish.