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Cuban Black Beans & Rice Recipe Cuban Black Beans & Rice Recipe

  • 35minutes
  • 398calories

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Source: www.womansday.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 cup long-grain rice

  2. 1 1/2 tsp olive oil

  3. 1 1/4 cups chopped onions

  4. 2 cubanelle peppers (Italian frying peppers), diced

  5. 4 oz ham (piece from deli), diced

  6. 1 Tbsp minced garlic

  7. 1 tsp each ground cumin and dried oregano

  8. 2 cans (about 15 oz each) reduced-sodium black beans, undrained

  9. 1/2 cup water

  10. 2 tsp red wine vinegar

  11. 1/2 cup chopped cilantro Garnish: lime wedges, diced red onion

Instructions Jump to Ingredients ↑

  1. Bring 2 cups water to a boil in a small saucepan. Add rice and cook as package directs.

  2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onions and peppers; cook, stirring until tender, about 7 minutes. Add ham; cook 2 minutes or until browned.

  3. Add garlic, cumin and oregano; cook, stirring, until fragrant, about 30 seconds.

  4. Stir in beans and their liquid and water; bring to a simmer. Reduce heat to low and simmer for flavors to blend, about 5 minutes. Remove from heat; stir in vinegar and cilantro.

  5. Bring 2 cups water to a boil in a small saucepan. Add rice and cook as package directs.

  6. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onions and peppers; cook, stirring until tender, about 7 minutes. Add ham; cook 2 minutes or until browned.

  7. Add garlic, cumin and oregano; cook, stirring, until fragrant, about 30 seconds.

  8. Stir in beans and their liquid and water; bring to a simmer. Reduce heat to low and simmer for flavors to blend, about 5 minutes. Remove from heat; stir in vinegar and cilantro.

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