Cuban
Black Beans and Rice
This is an
excellent dish. I had something like this once and then tried about a dozen
recipes before I finally found this one. This is a keeper.
Mexicans are funny... They love Beans and rice but they only want plain white
rice, and plain beans. No tomatoes, no other goodies. But this is a
typical Cuban Dish.
1 cup chopped onion
(about 1 large)
1 cup chopped green bell pepper,
(about 1 medium)
3/4 cup chopped carrots (about
1-1/2 medium)
1 cup orange juice
2 teaspoon paprika
1 teaspoon ground coriander
1/8 teaspoon crushed red pepper
1 (14-1/2 ounce) can whole
tomatoes, undrained
2 cloves garlic, finely chopped
2 cups cooked black beans or
1 (15-ounce) can black beans,
rinsed and drained
4 cups hot cooked brown rice
1 cup plain nonfat yogurt
1 lime, cut into 6 wedges
A Spinach Salad
is just the right side dish for this comforting dish, rich with the flavors of
spices and black beans.
Heat onion, bell pepper, carrots,
orange juice, paprika, coriander, red pepper, tomatoes and garlic to boiling in
2-quart saucepan; reduce heat. Cover and simmer about 45 minutes, stirring
occasionally, until thick; remove from heat. Stir in beans. Place 1 cup of the
bean mixture in blender or food processor. Cover and blend about 30 seconds or
until smooth. Stir blended mixture into bean mixture in saucepan. Cook over
medium heat about 3 minutes or until hot. Serve over rice and with yogurt and
lime wedges. 6 servings
