Rating: 4 stars 4.2
218 Ratings
  • 5 star values: 93
  • 4 star values: 90
  • 3 star values: 24
  • 2 star values: 8
  • 1 star values: 3

I originally got this from a Cuban friend, but made some changes to it. I have had it many times, the leftovers are very good wrapped in a tortilla, too. Very filling dish.

Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice.

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  • Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.

Nutrition Facts

258 calories; protein 7.3g; carbohydrates 49.3g; fat 3.2g; cholesterol 1.6mg; sodium 750.4mg. Full Nutrition
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