Sunday, January 6, 2013

Cuban Black Beans and Rice

I found this great side dish from All You.  It is from their November 2012 Issue.  It is lends itself to being naturally allergy free and vegan free if you skip the meat and use a vegetable broth.

As you can see, I opted not to use chorizo but used fresh Italian Hot Sausage from my local farmer, because I know all the ingredients.  I also added some corn to my helping since not all my kids can have corn.  It was super yummy!

Get the recipe here Cuban Black Beans and Rice!

2 cups of instant rice, uncooked
1 Tbsp olive oil
8 oz. dried chorizo, sliced (1/4 inch thick)
1/2 medium onion, chopped ( about 3/4 cup)
1 small green bell pepper, seeded and chopped, (about 1 cup)
1 small red bell pepper, seeded and chopped, (about 1 cup)
1 small clove garlic, minced
2 tsp cumin
1 tsp paprika
1 tsp turmeric
1 tsp dried oregano
2 (15.5 oz) cans black beans, drained and rinsed
1 (14.5 oz) can petite diced tomatoes with juices
1/2 cup low sodium chicken broth
salt and pepper

Cook rice as package label directs.
Warm oil in a large skillet over medium-high heat.
Add chorizo, onion, bellpeppers, and garlic and sauteeing until chorizo is lightly browned and vegetables are tender.  About 5 minutes.
Add cumin, paprika, turmeric, and oregano.  Sautee another 2 minutes.
Stir in beans, tomatoes, and broth and cook for 5 minutes, stirring.
Stir in rice and cook, tossing well for 2 minutes.
Season with salt and pepper.  Serve hot.

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