CUBAN RICE AND BEANS
Cuban Rice and Beans GOYA® style is comfort food with an exciting Latin flavor in just a few easy steps. We've done all the hard work, so you'll get the benefit of beans from a can that taste like you soaked them overnight and made the sauce from scratch! A versatile favorite, our Cuban Rice and Beans recipe can accompany meat or poultry as a jazzy side-or serve it solo, so you can focus on the savory seasonings and plump, delicious red beans. Cuban Rice and Beans always hits the spot.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 Servings
Number Of Ingredients 9
Steps:
- 1. Heat oil in medium saucepan over medium-high heat. Add tomato sauce, garlic, sofrito and sazon, cook until fragrant, about 1 minute. 2. Transfer liquid from can red beans to measuring cup; add enough water to measure 3½ cups. Add liquid to pot; bring to boil. Add beans, rice and sugar; stir. Bring rice mixture to a boil; reduce heat to medium low and cook, covered, until water is absorbed, about 20 min 3. Remove rice from heat. Let sit until rice becomes tender, 5 minutes. Fluff with fork. Divide evenly among serving bowls.
CUBAN RICE & BEANS
A Surprising Side or Meal Cuban Rice and Beans GOYA® style is comfort food with an exciting Latin flavor in just a few easy steps. We've done all the hard work, so you'll get the benefit of beans from a can that taste like you soaked them overnight and made the sauce from scratch!A versatile favorite, our Cuban Rice and Beans recipe can accompany meat or poultry as a jazzy side-or serve it solo, so you can focus on the savory seasonings and plump, delicious red beans. Cuban Rice and Beans always hits the spot.
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Step 1 Heat oil in medium saucepan over medium-high heat. Add tomato sauce, garlic, sofrito and sazon, cook until fragrant, about 1 minute. Step 2 Transfer liquid from can red beans to measuring cup; add enough water to measure 3½ cups. Add liquid to pot; bring to boil. Add beans, rice and sugar; stir. Bring rice mixture to a boil; reduce heat to medium low and cook, covered, until water is absorbed, about 20 min. Step 3 Remove rice from heat. Let sit until rice becomes tender, 5 minutes. Fluff with fork. Divide evenly among serving bowls. More Cooking Tips
CUBAN BLACK BEANS AND RICE
I can't remember where I got this recipe. The Cuban surgeon at the hospital where I worked said it was "almost as good" as his mother's!
Provided by carole in orlando
Categories Rice
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large stockpot cover beans with water and boil for 2 minutes.
- Remove from heat and let stand for one hour.
- Drain water and cover with fresh water (6 cups).
- In a skillet saute the onions, bell pepper and garlic in oil for 5 minutes, until tender.
- Add onion mixture and all remaining ingredients, except the red wine vinegar, to the beans and bring to a boil.
- Reduce heat to simmer covered for 2 hours, until beans are tender.
- Add more water if necessary.
- At the last minute add the red wine vinegar, just before serving.
- Serve with 2 cups of cooked rice.
- Top with chopped green onions, chopped hard boiled eggs or sour cream.
Nutrition Facts : Calories 511.8, Fat 19.9, SaturatedFat 3, Cholesterol 0.9, Sodium 412.9, Carbohydrate 66.4, Fiber 12.7, Sugar 3.4, Protein 18.6
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.
Provided by Chris Barila
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : Calories 257.6 calories, Carbohydrate 49.3 g, Cholesterol 1.6 mg, Fat 3.2 g, Fiber 4.9 g, Protein 7.3 g, SaturatedFat 0.4 g, Sodium 750.4 mg, Sugar 8.9 g
SHEET-PAN CUBAN RICE AND BEANS
This dish is so tasty and satisfying that you'll be happy to eat it for days, and so healthful and nutritious that you should eat it for days. And it is so inexpensive and good to the earth that eating it for days is downright virtuous.
Provided by Marge Perry
Categories HarperCollins Small Plates Kid-Friendly Rice Bean Peanut Free Dairy Free Soy Free Tree Nut Free Wheat/Gluten-Free Vegetarian Vegan Bell Pepper Dinner Lunch Sheet-Pan Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F. Coat a sheet pan with cooking spray.
- Combine the bell peppers, onion, garlic, and oil in a medium bowl. Toss with 1/4 teaspoon of the salt. Spread the vegetables on the sheet pan and roast until somewhat softened, about 15 minutes. Remove the pan from the oven and stir.
- Combine the rice, beans, cumin, oregano, fennel, coriander, remaining 3/4 teaspoon salt, and 2 1/2 cups water in a bowl. Pour the mixture onto the sheet pan, stir well, and cover with foil.
- Bake until the water has been absorbed and the vegetables are tender, 28 to 30 minutes. Remove the pan from the oven and let it stand for 5 minutes. Remove the foil and fluff with a fork before serving.
PACIFIC CUBAN BLACK BEANS AND RICE
I am not claiming this to be an authentic Cuban dish, rather my version of it. I hope that you enjoy. Garnish with chopped green onions, chopped cilantro, lime wedges, and sour cream.
Provided by Fancy Nancy
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 1h35m
Yield 6
Number Of Ingredients 20
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat olive oil in a stockpot over medium-high heat; saute onion, bell pepper, carrots, celery, and garlic in hot oil until tender, about 5 minutes.
- Mix black beans with liquid, chorizo, chicken stock, picante sauce, bay leaves, paprika, red wine vinegar, cumin, sugar, salt, black pepper, and red pepper flakes together in the pot with the onion mixture; bring to a boil, reduce heat to medium-low, place a cover on the pot, and simmer until the beans have softened, about 30 minutes.
- Remove lid from pot and continue cooking until the mixture reaches your desired consistency, at least 20 minutes more. Remove bay leaves and adjust seasoning to your preferences. Serve over rice.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 84.5 g, Cholesterol 18.4 mg, Fat 15.8 g, Fiber 13.2 g, Protein 19.6 g, SaturatedFat 4.1 g, Sodium 1609 mg, Sugar 5.7 g
CUBAN RED BEANS AND RICE
In this easy version of a classic Cuban dish, red kidney beans are seasoned with onion, bell pepper, garlic, cumin, and oregano. If you prefer black beans, use them instead, or sprinkle the dish with cilantro.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 35m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 346 g, Fat 8 g, Fiber 6 g, Protein 11 g
CUBAN RICE AND BEANS
Make and share this Cuban Rice and Beans recipe from Food.com.
Provided by NSA7071
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon over medium heat in 10 inch pan for 8-10 minutes.
- Remove bacon from pan (reserve 1 teaspoon bacon pan drippings).
- Crumble bacon and set aside.
- In the same skillet as you cooked the bacon, add green pepper and onion to bacon drippings.
- Cook over medium heat, stirring constantly, for 2-3 minutes.
- Stir in crumbled bacon, beans, tomatoes, and thyme.
- Continue cooking until liquid is reduced and sauce thickens (10-15 minutes) Meanwhile, cook rice according to package directions for 4 servings.
- Serve black bean mixture over rice.
- Makes 4 servings of 1/2 cup each.
- Adjust amounts of each ingredient as necessary to make more for functions and the like.
Nutrition Facts : Calories 158.5, Fat 0.9, SaturatedFat 0.2, Sodium 419.2, Carbohydrate 32.4, Fiber 10.4, Sugar 0.9, Protein 9.1
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4.6/5 (45)Calories 249 per servingCategory Rice
- Place garlic clove on a cutting board and sprinkle with table salt. Let sit for 3 minutes and mince into a paste with knife. Set aside.
- Place bacon and olive oil in a large heavy pot. Constantly stir over medium high heat until bacon renders fat and turns golden brown, about 6 min. Add onion, green pepper, and garlic paste into the bacon and stir until vegetables are translucent, about 5 min. Add the chicken bouillon powder, the bay leaf, cumin, oregano, and rice. Stir for 1 minute until well mixed and all the rice is coated in oil.
- Add the beans with their liquid, the water, and vinegar. Mix to combine. Cover and bring to a boil. Immediately reduce to a simmer, and simmer covered for 45 minutes. Do not peek. Keeping pot covered, let it rest off heat another 10 minutes. Fluff rice with a fork and serve. Garnish with chopped cilantro or green onions if desired.
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