Yields: 4-5 Servings

Quick Cuban Black Beans and Rice



In large skillet over medium heat, in hot oil, cook pepper, onion and garlic 10 minutes or until onion is tender (do not brown). Stir in cumin and oregano; cook 1 minute, stirring constantly. Stir in beans with liquid and flavor enhancer. Simmer, uncovered, 10 minutes or until mixture is desired consistency. Stir in vinegar. Mix cooked rice with jalapeno peppers, if desired. Spoon rice onto serving platter; top with beans. Makes 4 to 5 main-dish servings.
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