Cuban Beans and Rice

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, cut in wedges and separated

• 1 small green bell pepper, cut in strips

• 2 cloves garlic, minced

• 2 habanero chiles, minced

• 1/4 cup tomato paste

• 2 bay leaves

• ½ teaspoon dried oregano

• 1/4 teaspoon ground cumin

• 1/4 teaspoon dried thyme

• 1/4 teaspoon ground black pepper

• 1 cup long-grain raw white rice

• 1 small tomato, cut into wedges

• 1 15-ounce can black beans, drained and liquid reserved

• Salt to taste

Instructions

Heat the oil in a large saucepan over medium heat. Saute the onion, bell pepper, garlic, and habanero in the oil until the onions are softened, about 3 to 5 minutes. Add the tomato paste, bay leaves, thyme and black pepper.

Add the rice to the pan and saute until the rice becomes opaque. Stir in the tomato and beans.

Pour the bean liquid into a measuring cup and add enough water to make 2 ½ cups. Add to the rice and bean mixture, stirring once. Cover the pan and cook on low for 35 to 40 minutes, or until the liquid is absorbed and the rice is done.

To serve, remove the bay leaves and ladle onto a platter and serve with warmed flour tortillas.

Yield: 4 to 6 servings

Heat Scale: Hot