Cuban Beans and Rice

Name: Cuban Beans and Rice
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1 tablespoon olive oil; 1 cup chopped onion; 1 green bell pepper, chopped; 2 garlic cloves, minced; 1 teaspoon salt; 4 tablespoons tomato paste; 1 (15 1/4 ounce) can kidney beans, drained with liquid reserved; 1 cup uncooked white rice

Submitted by ElizabethKnicely

"I originally got this from a Cuban friend, but made some changes to it. I have had it many times, the leftovers are very good wrapped in a tortilla, too. Very filling dish."

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Ready In:: 1hr
Ingredients:: 8
Serves:: 6

ingredients

1 tablespoon olive oil
1 cup chopped onion
1 green bell pepper, chopped
2 garlic cloves, minced
1 teaspoon salt
4 tablespoons tomato paste
1 (15 1/4 ounce) can kidney beans, drained with liquid reserved
1 cup uncooked white rice

directions

Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice.
Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.