Cuban Rice Bean Pot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large onion (s)
- 1 bell pepper (s)
- 1 tomato (s)
- 1 garlic
- 1 can kidney beans
- 2 cup rice (long grain rice)
- water
- salt and pepper
- Curry powder
Print Recipe
Pin Recipe Instructions
- Cut the onion and bell pepper into cubes. Briefly blanch the tomato in boiling water, peel off the peel, core and also dice. Roast the onion in a pan until golden brown. Add the pepper and tomato cubes and sauté briefly. Add the pressed or chopped clove of garlic. Pour off the liquid from the can and add the beans with the 2 cups of rice to the pan, deglaze with 3 cups of water. Season with salt, pepper and a little curry powder. Let cook for about 20 minutes until the water has completely disappeared.
- Tip: If you are in a hurry, you can also use a pack of the express microwave rice. Simply place in the microwave for 2 minutes, add the beans to the remaining ingredients in the pan, season, stir, done. Advantage: the vegetables stay crisper thanks to the shorter cooking time.
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