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Cuban Rice, Beans And Greens

Cuban Rice, Beans and Greens

This recipe was adapted from the BOSH website. – Link here

It’s been adjusted slightly as the original calories were 900 per serving for 2 servings

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Cuban Rice, Beans and Greens Yum
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Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Pepper prep
  1. Trim, deseed and cut the peppers into 2cm chunks, place the chunks in a bowl, drizzle over 1 tbsp olive oil, sprinkle with smoked paprika, 1 tsp salt and toss to coat. Spread the pepper out on a baking tray, put the tray in the oven and bake for 30 minutes until tender
Veg Prep
  1. Wash the rice under cold water Peel and dice the onion Peel and grate 2 of the garlic cloves Pick the coriander leaves, finely slice the stems Destem and shred the kale
Cooking
  1. Add the onion and saute for 5-6 minutes until translucent
  2. Add the garlic and coriander stems and stir for 2-3 minutes
  3. Add the cumin, oregano, dried red chilli and bay leaves
  4. Add the rice and the black beans (including the liquid in the can) and stir for 1 minute
  5. Add the water to the pan, bring to the boil, reduce the heat to a gentle simmer, put the lid on and cook for 20-25 minutes until all the water has been absorbed
  6. Add the roasted peppers, half the coriander leaves and shredded kale to the pan 5 minutes before the end of cooking
  7. Remove the bay leaves from the pan, fluff the rice with a fork, folding the vegetables into the rice, taste and season to perfection with salt and pepper
Presentation
  1. Plate up 1/4 of the rice, garnish with 1/4 the remaining coriander leaves, spoon over 1/2 tbsp yoghurt, 1/2 tbsp salsa and serve
Recipe Notes
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