Serves: 8
Total Calories: 238
Cook kidney beans with bay leaf & strips of pepper. Simmer till tender. Heat oil in a pot & saute onion, bell pepper & garlic, stirring, for 5 minutes.
When the beans are cooked, drain them reserving 3 cups of stock. Add beans to saute. Put pot over high heat & add the cumin, salt, pepper & rice. Cook with reserved stock until all the liquid has been absorbed. Stir the rice with a fork, lower heat & simmer another 10 minutes, till the rice is tender. Discard bay leaf, adjust seasonings & serve.
This Cuban Red Beans & Rice recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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