← Nouns Cooking · Caribbean

Ingredients

• 3 tbsp Olive oil
• 100 g diced bacon (optional)
• 1 Onion, finely chopped
• 1 green pepper, finely chopped
• 4 cloves Garlic, minced
• 1 tsp ground cumin
• 1 tsp Dried oregano
• 400 g long-grain rice, rinsed
• 2 cans black beans (2 × 400 g cans), with their liquid
• 450 ml water or vegetable stock
• 1 Bay leaves
• 1 tbsp white wine vinegar
• 1½ tsp Salt

Method

1. Heat the oil in a heavy pot over medium heat. If using bacon, fry it for 5 min until crisp.
2. Add the onion and pepper and cook for 6–7 min, until soft. Stir in the garlic, cumin and oregano for 1 minute.
3. Add the rice and stir for 1 minute to coat in the sofrito.
4. Pour in the beans with their liquid, the water, bay leaf, vinegar and salt. Bring to the boil and let it bubble until the liquid drops level with the rice.
5. Cover tightly and cook on the lowest heat for 20 min. Turn off the heat and leave covered for 10 min, then fluff with a fork.

Tips

• With the bacon it is no longer vegetarian, but it is the classic Havana way.
• Cool leftover rice quickly, refrigerate within an hour and reheat until piping hot.

Sources

Written in our own words after cross-checking these recipes:

That Girl Cooks Healthy 196 flavors