Cuban Rice & Beans Gluten Free

Cuban Rice & Beans Gluten Free

Ingredients

  • Ingredients
  • 4 cloves garlic, peeled
  • 1 tsp salt
  • 6 slices bacon, chopped
  • 2 TB olive oil
  • 1 medium onion, finely chopped
  • 1 green pepper, seeded and finely chopped (3/4 cup)
  • 2 ½ tsp chicken bouillon
  • 1 bay leaf
  • ¼ tsp ground cumin
  • ½ tsp dried oregano
  • 1 ½ cups long grain white rice
  • 1 (15.5 oz each) cans black beans, with liquid
  • 1 ¾ cups water
  • 1 TB red wine vinegar
  • Optional Garnish: Chopped Cilantro or sliced green onions

Directions

  1. Place garlic clove on a cutting board and sprinkle with table salt. Let sit for 3 minutes and mince into a paste with knife. Set aside.
  2. Place bacon and olive oil in a large heavy pot. Constantly stir over medium heat until bacon renders fat and turns golden brown, about 6 minutes. Add onion, green pepper, and garlic paste into the bacon and stir until the vegetables are translucent, about 5 minutes. Add the bouillon powder, the bay leaf, cumin, oregano, and rice. Stir for about 1 minute until well mixed and the rice is coated in oil.
  3. Add the beans with their liquid, the water, and the vinegar. Mix to combine. Cover and bring to a boil. Immediately reduce to a simmer, and simmer covered for 45 minutes. Do not peek. Keeping pot covered, let it rest off the heat for another 10 minutes. Fluff the rice with a fork and serve.
  4. Garnish with fresh cilantro or green onions if desired.