Cuban Rice and Beans



  1. Prepare rice according to package directions.
  2. Chop onion, pepper and cilantro, mince garlic.
  3. In a nonstick saucepan, heat oil on medium, cook onion, pepper and garlic until onion is translucent, about 5-6 minutes.
  4. Rinse and drain beans and add to saucepan with cumin and broth. (Vegetable, chicken or beef broth all work.) Cook until liquid is reduced by half, stirring occasionally, about 12-15 minutes.
  5. Add cilantro and cook 1-2 minutes more.
  6. Serve over rice.
Serving Size : 2
Serving Ideas : Serve with a salad.

NOTES : I used veggie broth and instead of serving over rice, mixed it with the rice just before serving.