Cuban Red Beans & Rice

By ltrodrigu

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/4 white onion, diced small (1/2 cup)
• 1/4 green bell pepper, diced small (1/2 cup)
• 2 garlic cloves, minced
• Coarse salt
• Freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1 tablespoon chopped fresh oregano leaves
• 1 cup long-grain white rice
• 1 15.5-ounce can red kidney beans, rinsed and drained
• 2 cups low-sodium chicken broth

Details

Adapted from star-telegram.com

Preparation

Step 1

In a medium saucepan, heat oil over medium-high. Add onion, bell pepper and garlic, and cook until onion is soft, 4 minutes. Season with salt and pepper. Add cumin, oregano and rice, stir, and cook 1 minute. Add beans and broth, stir, then season with salt and pepper. Bring mixture to a boil, then cover. Reduce to a medium simmer and cook until liquid is absorbed and rice is tender, 15 to 20 minutes.