Cuban Beans & Rice

Cuba is one of my favourite places in the world.  It's rolling landscapes, warm people and stunning beaches are the reason we've visited no fewer than ten times, and we aim to continue doing so.

Food in Cuba often gets a bad rap, but we've always enjoyed it thoroughly.  Black beans and rice (or Moros y Cristianos as it's called in Cuba) is a staple food found throughout Latin America.  It's no small wonder this dish is so popular - inexpensive, highly nutritious (beans and rice combined are a complete protein) and satisfyingly filling.

Here's my version, which in my opinion, tastes accurately authentic.

1 T vegetable oil

1 medium onion, diced

1 small bell pepper, diced (red, green, or combination)

2 cloves garlic, minced

1 c converted rice

1 19 oz can black beans, undrained

1-1/3 c chicken stock or water

3/4 t cumin

1/2 t oregano

1/2 t salt

1 bay leaf

In medium saucepan over medium-low heat, add oil, followed by the onion, bell pepper and garlic.  Saute until soft.

Add the rice, beans, stock or water, cumin, oregano, salt and bay leaf.  Stir well.  Bring to a boil, cover, and reduce heat to low.  Cook for 20 minutes undisturbed.  Remove from heat, and allow to sit for ten minutes.  Fluff with fork and serve.