Cuban Black Beans and Rice


* 3 tablespoons vegetable oil
* 1/2 cup ham, diced
* 1 cup onion, diced
* 3 cloves garlic, minced
* 1/2 cup tomatoes sauce
* 1 can chicken broth
* 2 cups long grain rice
* 1 teaspoon cumin
* 1 teaspoon oregano
* 1/2 teaspoon pepper
* 2 cans black beans, drained
* 1 bay leaf
* 1/2 cup bell pepper, diced


Heat oil in a Dutch Oven over medium-high heat. Add ham. Saute for 1 minute. Add onion and garlic. Saute for 2 minutes. Stir in tomato sauce and broth. Bring to a boil. Add rice, cumin, oregano, pepper, black beans and bay leaf. Bring to a boil. Cover, reduce heat and simmer 20 minutes, stirring occaisionally. Discard bay leaf. Sprinkle each serving with bell pepper.

Cooking Light Magazine

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