Raven Higheagle


By using canned beans, you can cut several cooking hours out of this delicious old-time favorite.

☆☆☆☆☆ 0 votes
Serves 8
15 Min
35 Min
Stove Top


3 1/2 c
long-grain white rice
1/4 c
olive oil
1 small
onion, finely chopped
5 clove
garlic, minced
1 lb
ham slab /bacon or combination (cut into 1/2-inch cubes)
4 sprig(s)
cilantro, coarsely chopped
3 Tbsp
tomato paste
2 can(s)
black beans (un-drained)
1 1/2 tsp


1Rinse rice until water runs clear, then set aside.
2In a large Dutch oven, heat oil over medium-high heat. Add onion, garlic, ham, and cilantro and cook for 5 minutes.
Add tomato paste and 2 tablespoons water and cook, stirring, for 1 minute.
Add beans (with liquid from can) can salt. Cook and stir another 2 minutes.
3Stir in rice and 5 1/4 cups water. Increase heat to high and bring to a boil.
Immediately reduce heat to medium, cover, and cook for 25 minutes, stirring two or three times.
4Reduce to a simmer and cook until all liquid has been absorbed and rice is fluffy, 25 to 30 minutes.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Cuban
Other Tags: Quick & Easy, For Kids, Healthy