Cuban Beans and Rice recipe

6 servings

1 tablespoon olive oil

1 cup chopped onion

1 green bell pepper, chopped

2 cloves garlic, minced

1 teaspoon salt

4 tablespoons tomato paste

1 (15.25 ounce) can kidney beans, drained with liquid reserved

1 cup uncooked white rice

Heat oil in a large saucepan over medium heat.

Saute onion, bell pepper and garlic.

When onion is translucent add salt and tomato paste.

Reduce heat to low and cook 2 minutes.

Stir in the beans and rice.

Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans.

Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.