Cuban Beans and Rice

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.

• Ready In: 1 hr
• 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 1/4ounce) can kidney beans, drained with liquid reserved
• 1  cup  uncooked white rice

Directions

1. 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.
2. 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.