Name: Black Beans and Rice
Yield: Makes 6-8 servings
Ingredients: 2 TB. lard or olive oil; 1 large onion, chopped; 1/2 large green pepper, deseeded and chopped; 3-4 Cuban yellow or Caribe peppers, deseeded and chopped; 3 large cloves garlic, chopped; 1/4 cup chopped green olives; 1 tsp. dried oregano; 2 cups white rice; 3-1/2 cups chicken stock; salt and pepper; 2 15-oz. cans black beans, undrained; 2 TB. chopped fresh cilantro

1

Heat the lard or olive oil in a skillet over moderate heat.

2

Add the onion, green pepper, Cuban pepper, garlic and olives and cook for .

3

Add the oregano and rice and stir the ingredients to spread them evenly in the pan.

4

Pour in the chicken stock.

5

Sprinkle the ingredients with salt and pepper.

6

Bring the liquid to a boil.

7

Turn the heat to low, cover the pan and cook for .

8

Add the beans and their liquid and the cilantro.

9

Stir to spread the ingredients evenly.

10

Cover the pan and cook for another or until the rice and beans are soft and the liquid has been absorbed.

11

Taste for seasoning and add salt and pepper to taste.

Black Beans and Rice

Ronnie's Notes

Ingredients

Instructions