CUBAN BLACK BEANS AND RICE IN RICE COOKER RECIPES

SIMPLE CUBAN BLACK BEANS & RICE IN A RICE COOKER RECIPE BY ...

Simple Cuban Black Beans & Rice in a Rice Cooker Recipe by ... image

I've loved cuban black beans and rice ever since I lived in Weehawken, New Jersey and ate at the Unica Cafe. This recipe takes some short cuts and uses a rice cooker, but I still think the results are delicious. Try this under any caribbean grilled meat, fish or stew and you won't be disappointed!

Provided by John Spottiswood

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Number Of Ingredients 10

Ingredients

2 Tbsp olive oil
1 large onion, finely chopped
1 green pepper, finely chopped
8 tsp ground cumin
1 Tbsp dried oregano or 2 Tbsp minced, fresh oregano
10 cloves garlic, finely chopped
3 cans black beans, drained and rinsed
1 tsp salt
3 cups long grain rice (I used brown jasmine, or try white jasmine, basmati, etc.)
4 cups water (approximately)

Steps:

In a pot or large saucepan, heat the olive oil over medium heat. Add the chopped onion, green pepper, cumin and oregano, and cook, stirring, for 6 minutes. Add the garlic and stir for 2 more minutes. Add the black beans and stir for 1 more minute, then remove from heat. Add the rice and water to your rice cooker (if your rice cooker has a water line for white or brown rice, just fill with water up to that line. Otherwise, just add approximately 3 1/2 to 4 cups water. Then, using a spatula, move the bean mixture from the pot into the rice cooker pan on top of the rice and water. Mix thoroughly. Cook the rice on the normal setting and serve when completed.

Nutrition Facts : ServingSize 290 g, Calories 617, FatContent 5.06 g, TransFatContent 0.0 g, SaturatedFatContent 0.92 g, CholesterolContent 0 g, SodiumContent 249 g, CarbohydrateContent 115.94 g, FiberContent 18.1 g, SugarContent 3.26 g, ProteinContent 28.26 g

SIMPLE CUBAN BLACK BEANS & RICE IN A RICE COOKER RECIPE BY ...

Simple Cuban Black Beans & Rice in a Rice Cooker Recipe by ... image

I've loved cuban black beans and rice ever since I lived in Weehawken, New Jersey and ate at the Unica Cafe. This recipe takes some short cuts and uses a rice cooker, but I still think the results are delicious. Try this under any caribbean grilled meat, fish or stew and you won't be disappointed!

Provided by John Spottiswood

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Number Of Ingredients 10

Ingredients

2 Tbsp olive oil
1 large onion, finely chopped
1 green pepper, finely chopped
8 tsp ground cumin
1 Tbsp dried oregano or 2 Tbsp minced, fresh oregano
10 cloves garlic, finely chopped
3 cans black beans, drained and rinsed
1 tsp salt
3 cups long grain rice (I used brown jasmine, or try white jasmine, basmati, etc.)
4 cups water (approximately)

Steps:

In a pot or large saucepan, heat the olive oil over medium heat. Add the chopped onion, green pepper, cumin and oregano, and cook, stirring, for 6 minutes. Add the garlic and stir for 2 more minutes. Add the black beans and stir for 1 more minute, then remove from heat. Add the rice and water to your rice cooker (if your rice cooker has a water line for white or brown rice, just fill with water up to that line. Otherwise, just add approximately 3 1/2 to 4 cups water. Then, using a spatula, move the bean mixture from the pot into the rice cooker pan on top of the rice and water. Mix thoroughly. Cook the rice on the normal setting and serve when completed.

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