- Chef’s Knife
- 4-quart Dutch Oven
- Junior Colander
- 8-quart Dutch Oven
- 3/4 cup dried black beans
- ½ cup long-grain white rice
- 1 ¼ cups white onion, diced
- 1 ¼ cups green peppers, seeded and chopped
- 2 garlic cloves, crushed
- 1 tablespoon tomato paste
- ½ teaspoon oregano
- 1 ½ teaspoons ground cumin
- ½ bay leaf
- 1 ½ tablespoons white vinegar
- 2 ¼ cups low- fat chicken stock
- 1 teaspoon salt
- ¼ teaspoon black pepper
With the Chef’s Knife, cut all vegetables according to the instructions. Preheat the 4-quart Dutch Oven at medium-high heat for 4 minutes. Add dry beans with about 4 cups of water until covered. Cover with the Redy-cook valve open. When it whistles (12 minutes), close valve and reduce temperature to low; continue cooking for 45 minutes. Using the Junior Colander, drain the beans.
Rinse the rice with cold water until the water runs clear. Preheat the 8-quart Dutch Oven at medium-high heat for 4 minutes. Sauté onion and green pepper for 5 minutes, or until tender. Add garlic and sauté for 2 additional minutes. Add the tomato paste, cooked black beans, oregano, cumin, bay leaf, and vinegar. Cook for about 5 minutes, mix well.
Add the rice and the chicken stock; stir well. Cover with valve open, when it whistles (approximately 10 minutes), reduce temperature to low, close the valve and cook for 25 more minutes. Add salt and pepper. Remove the bay leaf. Serve Hot.
Chef’s Note: Our Traditional Cuban Rice is the perfect compliment to a thick slice of pork tenderloin.