Cuban Red Beans and RiceBy Toni Fiore • Jul 7th, 2007 • Category: Potatoes, Grains, and Beans Print
Heidi’s Cuban Red Beans and Rice
A popular and tasty rice dish, this easy, one pot recipe can be modified to suit your own personal taste. Make it spicy or mild, but do make it. I like mine served with Pico De Gallo on the side, or for an extra kick, try it with my Orange Jalapeño and Cilantro Dressing spooned over the top.
2 T. vegetable or olive oil
¼ t. ground cumin
¼ t. ground chipotle
1 1/2 c. of brown rice
3 c. of water
¼ t. annato*
Salt and pepper
1 15-oz. can of organic red kidney beans (liquid included)
½ lime, juiced
Heat a lidded pot and add the oil. Sprinkle in the cumin and ground chipotle. Stir well and add the rice, stirring to coat the grains in the spices for a minute or two. Add the water and bring it to a boil, then reduce the heat and simmer until the rice is tender but a little al dente, about 40 minutes. Remove the rice from the heat and stir in the canned beans with their liquid and the annato. Squeeze in the juice of half a lime, more or less, as desired, then serve hot or at room temperature.
Delicious with salsas on the side.
*Annato seed is also known as Achiote. It grows on the annatto tree and is mostly used in Caribbean and Latino dishes. Annato imparts a beautiful yellow or orange color and a subtle peppery flavor in foods at a fraction of the cost of saffron. However, be aware that it does not duplicate the distinctive flavor of saffron.
Toni Fiore is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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