Difference between revisions of "Havana Red Beans and Rice"
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Revision as of 03:28, 1 August 2014
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a historically beloved dish throughout the Carbbean; this version has a Cuban twist.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 teblespoons vegetable oil
- 1 clove garlic, minceds
- 1 cup uncooked rice
- salt and pepper to taste
- Goya Adobo with Habanero, to taste
- 1 green bell pepper, minced
- 2 medium tomatoes
- 2 cans Goya red bean
- 8 chopped olives with pimento
Method
- Saute green pepper first in vegetable oil, then add onions when softened. When the onion is softened, add the garlic,
- Stir until garlic is golden, then add spices.
- After a minute, add the tomatoes
- add in beans and rice, then reduce to simmer and cook for 20 minutes., until the rice is absorbed.
- Add adobo with Habanero if you like it hot.
Serving suggestions
Great on its own or as a side dish for any tropical meal.
Recipe source
This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.