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Vegan Recipes

Cuban Beans and Rice

Serves 6
Prep Time: 10 Minutes
Cook Time: 45 Minutes

Ingredients
15 ml olive oil
160 g chopped onion
1 green bell pepper, chopped
2 cloves garlic, minced
5 g salt
65 g tomato paste
1 (15.25 ounce) can kidney beans, drained with liquid reserved
185 g uncooked white rice

Method
Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes.
Stir in the beans and rice.
Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans.
Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.

To Serve

Wrap in a tortilla0


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