Havana Red Beans and Rice

A historically beloved dish throughout the Caribbean; this version has a Cuban twist.

Havana Red Beans and Rice

Servings:	4
Calories per serving:	339
Ready in:	31 minutes
Prep. time:	10 minutes
Cook time:	21 minutes
Difficulty:
Recipe author:	Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK
First published:	1st August 2014

Best recipe review Nice and spicy 4.5/5 Thank you Carla - hope you're still doing fine. x Jerry, aka Chef)

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 tablespoons vegetable oil
• 1 clove garlic, minced
• 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 beans
• 8 chopped Olives with pimento

Method

1. Sauté green pepper first in vegetable oil, then add onions when softened. When the onion is softened, add the garlic,
2. Stir until garlic is golden, then add spices.
3. After a minute, add the tomatoes
4. add in beans and rice, then reduce to simmer and cook for 20 minutes., until the rice is absorbed.
5. Add Goya® Adobo con Chile Habanero if you like it hot.

Serving suggestions

Great on its own or as a side dish for any tropical meal.

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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.

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