Cuban Rice and Beans

• Meat

  • 6 slices Bacon

• Produce

  • 1 Bay leaf
  • 2 (15.5 oz each cans Black beans
  • 4 cloves Garlic
  • 1 Green pepper, seeded and finely chopped (3/4 cup
  • 1 Onion, medium
  • 1/2 tsp Oregano, dried

• Canned Goods

  • 2 1/2 tsp Chicken bouillon powder

• Pasta & Grains

  • 1 1/2 cups White rice, long grain

• Baking & Spices

  • 1 tsp Table salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 tbsp Red wine vinegar

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

• Liquids

  • 1 3/4 cups Water

Found on chewoutloud.com

Description

Ingredients

• 4 cloves garlic, peeled
• 1 tsp table salt
• 6 slices bacon, chopped
• 2 TB olive oil
• 1 medium onion, finely chopped
• 1 green pepper, seeded and finely chopped (3/4 cup)
• 2½ tsp chicken bouillon powder
• 1 bay leaf
• ¼ tsp ground cumin
• ½ tsp dried oregano
• 1½ cups long grain white rice
• 2 (15.5 oz each) cans black beans, with liquid
• 1¾ cups water
• 1 TB red wine vinegar
• Optional garnish: chopped cilantro or sliced green onions

Directions

• 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.