Cuban Steak With Black Beans And Rice Recipes

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CUBAN BLACK BEANS AND RICE



Cuban Black Beans and Rice image

I can't remember where I got this recipe. The Cuban surgeon at the hospital where I worked said it was "almost as good" as his mother's!

Provided by carole in orlando

Categories     Rice

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb dried black beans
6 cups water
1 cup chopped onion
1 cup chopped bell pepper
1 tablespoon minced garlic
1/2 cup olive oil
2 bay leaves
1 teaspoon salt
1/4 teaspoon pepper
1 slice cooked and crumbled bacon
2 tablespoons red wine vinegar
2 cups cooked long-grain rice
chopped green onion, chopped hard boiled eggs,sour cream

Steps:

  • In a large stockpot cover beans with water and boil for 2 minutes.
  • Remove from heat and let stand for one hour.
  • Drain water and cover with fresh water (6 cups).
  • In a skillet saute the onions, bell pepper and garlic in oil for 5 minutes, until tender.
  • Add onion mixture and all remaining ingredients, except the red wine vinegar, to the beans and bring to a boil.
  • Reduce heat to simmer covered for 2 hours, until beans are tender.
  • Add more water if necessary.
  • At the last minute add the red wine vinegar, just before serving.
  • Serve with 2 cups of cooked rice.
  • Top with chopped green onions, chopped hard boiled eggs or sour cream.

Nutrition Facts : Calories 511.8, Fat 19.9, SaturatedFat 3, Cholesterol 0.9, Sodium 412.9, Carbohydrate 66.4, Fiber 12.7, Sugar 3.4, Protein 18.6

BLACK BEANS AND RICE



Black Beans and Rice image

Using canned black beans speeds up the preparation of this flavor-packed meatless classic.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 14

1 1/4 cups uncooked regular long-grain brown rice
2 1/2 cups water
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium carrots, chopped (3/4 cup)
1 cup orange juice
2 teaspoons paprika
1 teaspoon ground coriander
1/8 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen™ organic whole tomatoes, undrained
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1 lime, cut into wedges

Steps:

  • Cook rice in water as directed on package, omitting salt.
  • Meanwhile, in 2-quart saucepan, heat onion, bell pepper, carrots, orange juice, paprika, coriander, red pepper flakes, garlic and tomatoes to boiling; reduce heat. Cover; simmer about 45 minutes, stirring occasionally, until thickened.
  • Remove vegetable mixture from heat. Stir in beans. In blender or food processor, place 1 cup of the bean mixture. Cover; blend on medium speed about 30 seconds or until smooth.
  • Stir blended mixture into bean mixture in saucepan. Cook over medium heat about 3 minutes or until hot. Serve over rice with yogurt. Sprinkle with additional paprika if desired. Serve with lime wedges.

Nutrition Facts : Calories 320, Carbohydrate 63 g, Cholesterol 0 mg, Fiber 13 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 12 g, TransFat 0 g

PACIFIC CUBAN BLACK BEANS AND RICE



Pacific Cuban Black Beans and Rice image

I am not claiming this to be an authentic Cuban dish, rather my version of it. I hope that you enjoy. Garnish with chopped green onions, chopped cilantro, lime wedges, and sour cream.

Provided by Fancy Nancy

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 1h35m

Yield 6

Number Of Ingredients 20

4 cups water
2 cups rice
3 tablespoons olive oil
1 onion, chopped
1 bell pepper, chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
1 tablespoon minced garlic
2 (15 ounce) cans black beans
2 smoked Spanish chorizo sausage links, coarsely chopped
1 cup chicken stock
1 (8 ounce) jar picante sauce
2 bay leaves
2 teaspoons smoked paprika
1 teaspoon red wine vinegar, or more to taste
1 teaspoon ground cumin
1 teaspoon white sugar
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 pinch red pepper flakes

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Heat olive oil in a stockpot over medium-high heat; saute onion, bell pepper, carrots, celery, and garlic in hot oil until tender, about 5 minutes.
  • Mix black beans with liquid, chorizo, chicken stock, picante sauce, bay leaves, paprika, red wine vinegar, cumin, sugar, salt, black pepper, and red pepper flakes together in the pot with the onion mixture; bring to a boil, reduce heat to medium-low, place a cover on the pot, and simmer until the beans have softened, about 30 minutes.
  • Remove lid from pot and continue cooking until the mixture reaches your desired consistency, at least 20 minutes more. Remove bay leaves and adjust seasoning to your preferences. Serve over rice.

Nutrition Facts : Calories 559.4 calories, Carbohydrate 84.5 g, Cholesterol 18.4 mg, Fat 15.8 g, Fiber 13.2 g, Protein 19.6 g, SaturatedFat 4.1 g, Sodium 1609 mg, Sugar 5.7 g

CUBAN RED BEANS AND RICE



Cuban Red Beans and Rice image

In this easy version of a classic Cuban dish, red kidney beans are seasoned with onion, bell pepper, garlic, cumin, and oregano. If you prefer black beans, use them instead, or sprinkle the dish with cilantro.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 35m

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1/4 white onion, diced small (1/2 cup)
1/4 green bell pepper, diced small (1/2 cup)
2 garlic cloves, minced
Coarse salt and ground pepper
1/2 teaspoon ground cumin
1 tablespoon chopped fresh oregano leaves
1 cup long-grain white rice
1 can (15.5 ounces) red kidney beans, rinsed and drained
2 cups low-sodium chicken broth

Steps:

  • In a medium saucepan, heat oil over medium-high. Add onion, bell pepper, and garlic and cook until onion is soft, 4 minutes. Season with salt and pepper. Add cumin, oregano, and rice; stir, and cook 1 minute. Add beans and broth; stir, then season with salt and pepper. Bring mixture to a boil, then cover. Reduce to a medium simmer and cook until liquid is absorbed and rice is tender, 15 to 20 minutes.

Nutrition Facts : Calories 346 g, Fat 8 g, Fiber 6 g, Protein 11 g

CUBAN STEAK WITH BLACK BEANS AND RICE



Cuban Steak with Black Beans and Rice image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
3 cloves garlic, finely grated
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
Juice of 1 lime, plus wedges for serving
1 1/2 pounds skirt steak, cut into 4 pieces
Kosher salt and freshly ground pepper
1 15-ounce can black beans, undrained
1 cup converted long-grain white rice
2 bell peppers (red, orange and/or yellow), thinly sliced into rings
1 white onion, thinly sliced and separated into rings
1/2 cup pimento-stuffed green olives

Steps:

  • Preheat a grill to medium high. Combine 2 tablespoons olive oil, the garlic, 1 teaspoon each cumin and oregano and the lime juice in a small baking dish. Add the steak, turn to coat and season well with salt and pepper; set aside at least 10 minutes.
  • Meanwhile, combine the black beans with their liquid, the rice, 1 cup water, the remaining 1/2 teaspoon each cumin and oregano, 1/2 teaspoon salt and a few grinds of pepper in a medium saucepan. Bring to a boil over high heat, stirring occasionally to prevent sticking. Reduce the heat to low, cover and cook until the liquid is absorbed and the rice is tender, about 17 minutes. Remove from the heat and set aside.
  • Combine the bell peppers, onion, remaining 2 tablespoons olive oil and a big pinch each of salt and pepper in a large bowl. Grill the peppers and onion, turning occasionally, until browned in spots and crisp-tender, 4 to 5 minutes. Return to the bowl, add the olives and toss. Grill the steaks until browned, about 3 minutes per side for medium rare; transfer to a cutting board.
  • Fluff the rice and divide among plates. Slice the steak and serve with the rice, vegetables and lime wedges.

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