I have been fascinated with the flavors of the Cuban culture for quite a few years. The amazing flavors that were forged from Spanish, African and the Caribbean.
This is one of my favorite dishes of all time from the Cuban kitchen – it is one of the most typical meals and generally served with some protein – most often chicken ‘pollo’ with a Mojo marinade.
Seriously, this is easy to make and will fill your hungry Army up!
- 3 cups brown rice, dry
- 1 1/2 cups dry black beans, soaked
- 2 1/2 cups yellow onion, diced
- 4 cloves of garlic, minced
- 2 1/2 cups bell pepper, seeded and diced
- 1 Jalepeño pepper, seeded and diced
- 1 teaspoon chili powder
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 Tablespoon tomato paste
- 1 Tablespoon red wine vinegar
- 4 1/2 cups chicken stock (for a vegetarian version use vegetable stock)
- 1/4 cup extra virgin olive oil
- 2 Tablespoon fresh cilantro, plus more for garnish
1. In a large saute pan – saute your garlic, pepper, onion and jalepeño in olive oil on medium heat until soft, this should take about 6 minutes
2. Add your tomato paste, vinegar, & chili powder and allow to cook an additional 4 minutes
3. Add your rice, beans, stock and cover
4. Bring mixture to a boil and then reduce the heat to medium-low
5. Keep covered and allow to simmer for 30-40 minutes, or until rice and beans are cooked through and stock is absorbed.
6. Stir in your cilantro and Serve!