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Taste of Cuba: Cuban Beans and Rice

From Our Kitchen

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Pair this dish with this Cuban Chicken Fricassee recipe.

Serves 6

½ cup dry kidney beans, picked through
½ small onion
½ small red bell pepper
½ clove garlic, peeled
3 tablespoons dried oregano
½ teaspoon vegetable oil
6 ounces dry long-grain white rice
1¼ cups plus 3 tablespoons vegetable broth
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 tablespoon paprika
½ teaspoon olive oil

RS8091_Ingredients rice

Step 1: Soak beans in water overnight. Drain in colander.

Step 2: Dice onion and bell pepper. Chop garlic.

Step 3: Put the beans in cold water and bring them to a boil. Turn off the heat and let them sit for 1 to 2 hours.

Step 4: Heat vegetable oil in a skillet. Add onion, pepper, garlic, and oregano. Sauté until soft.

Step 5: Combine broth and vegetables in a pot.

Step 6: Add rice and bring to a boil.

Step 7: Add cooked beans and stir.

Step 8: Return to a boil. Add salt, pepper, and paprika.

Step 9: Reduce heat and simmer for 30-35 minutes. Stir in olive oil just before serving.

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From Our Dietitians: Grain-Fed or Grass-Fed Beef

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Taste of Cuba: Fricasé de Pollo

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