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Dinner

Cuban Red Beans and Rice

This classic dish combines kidney beans, rice, cumin, and oregano for a comforting one-bowl meal. Add hot sauce, sliced avocado, a sprinkling of cheddar cheese, or even a dollop of sour cream if you have it.

Ingredients :

    2 tablespoons extra-virgin olive oil
    ¼ white onion, diced small (½ cup)
    ¼ green bell pepper, diced small (½ cup)
    2 garlic cloves, minced
    Coarse salt and ground pepper
    ½ teaspoon ground cumin
    1 tablespoon chopped fresh oregano leaves
    1 cup long-grain white rice
    1 can (15.5 ounces) red kidney beans, rinsed and drained
    2 cups low-sodium chicken broth

Direction :

    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.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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