Cuban Black Beans and Rice

Zutaten

• 2 cups Water, boiling
• ¼ tsp Salt
• 1⅛ cups or 7 oz Brown rice, long-grain, regular, dry, parboiled
• 2 Tbsp or ⅛ cup Canola oil
• ¾ cup or 3 oz Fresh onions, diced
• ½ cup or 3 oz Fresh green bell peppers, diced
• 1 Tbsp and 1 tsp Garlic, minced
• 2 tsp Ground cumin
• 1 tsp Vegetable base powder bouillon, low-sodium
• 2 cups or 14 oz Canned low-sodium black beans, drained, rinsed
• - - OR
• 2 cups 14 oz Dry black beans, cooked (See Notes Section)
• 1 cup Water
• ¼ tsp Salt
• ¼ cup or ½ oz Fresh cilantro, minced
• ¾ cup or 3 oz Fresh onions, minced

Zubereitung

1. Preheat Oven: Conventional oven: 350 °F. Convection oven: 325 °F.
2. Bring 2 cups water to a boil in a medium saucepan.
3. Add salt.
4. Place brown rice in a small baking dish (8” x 8” x 2”).
5. Pour boiling water over brown rice. Stir. Cover dish tightly.
6. Bake: Conventional Oven: 350 °F for 40 minutes. Convection Oven: 325 °F for 40 minutes.
7. Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
8. Remove cooked rice from oven and let stand covered for 5 minutes. Stir rice.
9. Critical Control Point: Hold for hot service at 140 °F or higher.
10. Set rice aside for step 19.
11. Heat oil in a medium saucepan uncovered over medium high heat.
12. Add onions and bell peppers. Cook for 2-3 minutes or until onions become translucent, stirring occasionally.
13. Add garlic, cumin, vegetable base, and beans. Stir constantly for 1-2 minutes.
14. Add 1 cup water and salt.
15. Bring to a boil. Reduce heat to medium. Simmer for 5-10 minutes.
16. Add cilantro. Stir well.
17. Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.Critical Control Point: Hold at 140 °F or higher until served.
18. Pour black bean mixture into a baking dish (9” x 13” x 2”).
19. Serve rice with ½ cup (½ cup measuring cup or 4 oz spoodle).
20. Serve black beans with ½ cup (½ cup measuring cup or 4 oz slotted spoodle) over rice. Garnish with onions.