Cuban beans and rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | Glove garlic | |
| 1 | Green pepper, chopped | |
| 2 | cups | Black beans, cooked |
| ¼ | teaspoon | Oregano |
| 1 | tablespoon | White vinegar |
| 2 | Pimientos, minced | |
| Salt | ||
| Pepper | ||
| 3 | cups | Rice, cooked |
Directions
HABICHUELAS Y ARROZ CUBANO
Heat the oil in a skillet, add the green pepper and garlic and saute' for about 3 minutes. Stir in beans, oregano, vinegar, and pimientos.
Add salt and pepper to taste. REduce the heat, cover and simmer for 5 minutes. Spoon over cooked rice and serve.
Note: Obtained from Bonnie Bracey (GRWP92A) Prodigy December 29, 1991.
Related recipes
- Black beans & rice (cuban)
- Black beans and rice
- Black beans cuban-style
- Black beans, cuban style
- Caribbean rice and beans
- Creole beans and rice
- Cuban (puerto rican) beans
- Cuban beans & rice
- Cuban black beans
- Cuban black beans & rice
- Cuban black beans and rice
- Cuban red beans & rice
- Cuban style black beans
- Mexican beans and rice
- Puerto rican red beans and rice
- Puerto rican rice and beans
- Puerto rican-style rice and beans
- Red beans and rice
- Rice & beans cubano
- Rice and beans cubano