Cuban Steak With Black Beans And Rice Recipes

ARROZ CONGRI (CUBAN RICE AND BLACK BEANS)

Steps:

• In a heavy medium sized pot, heat oil on medium heat.
• Add onions, peppers and garlic and saute until soft, about 4-5 minutes.
• Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper. Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water and just barely skims the top of the rice.
• Cover, reduce heat to low, and simmer 20 minute (don't peek).
• Make sure you have a good seal on your cover, the steam cooks the rice. After 20 minutes, shut flame off and let it sit, covered another 5 minutes (don't open the lid).

CUBAN BEEF CASSEROLE WITH BLACK BEANS AND CUMIN RICE RECIPE

Steps:

• Place flank steak, carrots, celery, quartered onion, 2 cloves garlic,1/2 teaspoon oregano, bay leaves, 1 teaspoon cumin and 1/2 teaspoon salt in a large stock pot. Cover with water, stir and bring to a boil. Reduce heat and simmer, covered, until the meat is tender, 1 1/2 to 2 hours. Remove the meat from the stock and allow to cool. Strain stock, discard vegetables and bay leaves and reserve broth for later use. Cut meat into 2-inch cubes. Shred it by hand or use two forks to pull meat into strings and reserve.
• Adjust oven rack to lower-middle position and preheat oven to 375°F.
• Slice remaining onion into 1/4-inch strips. Heat olive oil in a large skillet over medium heat. When oil is shimmering, add red and green peppers, sliced onion and a 1/2 teaspoon salt and cook until nearly softened, about 8 minutes. Add remaining garlic and continue cooking until tender, another 2 to 3 minutes. Stir in 2 cups of reserved broth, along with tomatoes, tomato paste, remaining 1/2 teaspoon oregano, 1 teaspoon of cumin, peas and olives. Simmer for 10 minutes. Add beef to pan, taste and adjust seasonings if necessary. Return to a simmer. Remove from heat, and cover to keep warm.
• While sauce is cooking, heat the vegetable oil in a medium saucepan over a medium-high heat. Add cumin seeds and cook until they're fragrant (about a minute). Add the rice and cook, stirring to coat for a minute before adding chicken broth. Bring to a boil and reduce heat to low. Cover and simmer for 15 to 20 minutes. Allow to rest for 5 minutes, season with salt and fluff with a fork.
• Place beans in a medium bowl. Add lime juice and remaining 1/2 teaspoon cumin. Season with salt, and mash lightly with a fork or muddler.
• Spray an 8- by 8-inch baking dish with cooking spray. Line the bottom with 3 overlapping tortillas to form a bottom crust. Spread with black beans, followed by layers of beef mixture and rice. Top with another overlapping layer of 3 tortillas. Scatter with cheese and transfer to the oven to cook until casserole is warmed through and cheese is bubbly and browned, 30 to 35 minutes. Remove from oven and let rest 5 minutes before serving.

PACIFIC CUBAN BLACK BEANS AND RICE

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.

CUBAN BLACK BEANS AND RICE

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.