Cuban-Style Red Beans and Rice - Congri Traditional
Filled with Latin flavors gives this dish complexity and depth. Found in Cooking Light, March 2006. Prepare the night before, cool at room temperature, and refrigerate; reheat single servings in the microwave the next day.
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INGREDIENTS
Nutrition- 8
- 2tablespoons olive oil
- 2cups chopped onions
- 1 1⁄2
- 4
- 2tablespoons tomato paste
- 2cups uncooked long-grain rice
- 1 1⁄2teaspoons dried oregano
- 1 1⁄2teaspoons cumin
- 1teaspoon salt
- 1⁄2teaspoon fresh ground black pepper
- 1
- 7(14 ounce) cans low sodium chicken broth (divided 6 to 1) or (14 ounce) cans low sodium vegetable broth (divided 6 to 1)
- 3(16 ounce) cans red beans, rinsed and drained
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DIRECTIONS
- Cook bacon in a Dutch oven over medium heat until crsip.
- Remove bacon from pan, reserving 1 tablespoon drippings in pan, crumble bacon, and set aside on paper towel to drain.
- Add oil to pan.
- Add onion and bell pepper; sauté over medium-high heat 4 minutes or until onion is tender.
- Add garlic; sauté 1 minute or just until garlic begins to brown.
- Add tomato paste; cook 1 minute, stirring constantly.
- Add rice, oregano, cumin, salt, and black pepper; cook 2 minutes, stirring constantly.
- Place reserved bacon and bay leaf in pan; stir in 6 cans of broth and bring to a boil.
- Cover, reduce heat and simmer 20 minutes or until rice is tender.
- Remove from heat; discard bay leaf.
- Stir in remaining can of broth and beans.
- Cook 5 minutes over low heat or until heated through, stirring frquently, but carefully.
- Garnish with green onions, if desired or/and parsley, if desired.
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