Cuban Rice and Beans Recipe
Cooking time 1 hour
4 cloves garlic; peeled
1 tsp table salt
6 slices bacon; chopped
2 TB olive oil
1 medium onion finely; chopped
1 green pepper seeded and finely chopped (3/4 cup)
2 1/2 tsp chicken bouillon powder
1 bay leaf
1/4 tsp ground cumin
1/2 tsp dried oregano
1 1/2 cups long grain white rice
2 (15.5 oz each) cans black beans; with liquid
1 3/4 cups water
1 TB red wine vinegar
Optional garnish: chopped cilantro or sliced green
Place garlic clove on a cutting board and sprinkle with table salt.
Let sit for 3 minutes and mince into a paste with knife.
Place bacon and olive oil in a large heavy pot.
Constantly stir over medium high heat until bacon renders fat and turns golden brown, about 6 min.
Add onion, green pepper, and garlic paste into the bacon and stir until vegetables are translucent, about 5 min.
Add the chicken bouillon powder, the bay leaf, cumin, oregano, and rice.
Stir for 1 minute until well mixed and all the rice is coated in oil.
Add the beans with their liquid, the water, and vinegar.
Mix to combine.
Cover and bring to a boil.
Immediately reduce to a simmer, and simmer covered for 45 minutes.
Do not peek.
Keeping pot covered, let it rest off heat another 10 minutes.
Fluff rice with a fork and serve.
Garnish with chopped cilantro or green onions if desired.