Cuban Black Beans and Rice
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Ingredients
2 cups raw instant rice
1 tablespoon olive oil
8 ounces dried chorizo, cut into 1/4-inch thick slices
½ medium onion, chopped (about 3/4 cup)
1 small green bell pepper, peeled and finely chopped (about 1 cup)
1 small red bell pepper, peeled and finely chopped (about 1 cup)
1 small garlic clove, minced
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon dried oregano
2 15.5-ounce cans of black beans, peeled and rinsed
1 14.5 oz. you can bake tomatoes, cut into small cubes, with juice
½ cup low-sodium chicken broth
Salt and pepper
To make
Cook the rice according to the instructions on the package.Heat the oil in a large heavy skillet over medium-high heat. Add the chorizo, onion, bell pepper and garlic and cook, stirring frequently, until the chorizo is lightly browned and the vegetables are tender, about 5 minutes. Add cumin, paprika, turmeric and oregano; saute for 2 minutes. Add the beans, tomatoes, and stock; cook for 5 minutes, stirring occasionally.Add the rice and cook, stirring well, for 2 minutes. Season with salt and pepper. Serve hot.
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Author:Admin
Published: 11/20/2023 10:34 PM
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