“Cuban-style black beans and rice with a little twist. The rum is very fragrant in the dish but very subtle adding a sweetness to the beans that is just right.” - by tyler34
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the carrots, celery, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the black beans, salt, pepper, 1/4 cup of parsley, and dark rum. Continue cooking until heated through. Serve over a bed of rice and garnish with 1 teaspoon of parsley.
Nutrition
Amount Per Serving (4 total)
- Calories
- 535 cal
- 27%
- Fat
- 14.3 g
- 22%
- Carbs
- 84.4 g
- 27%
Based on a 2,000 calorie diet
Share It
Reviews (2)
Rate This Recipe
"I just don't get this recipe. It is basically veggies and black beans. The rum obviously adds flavor, but I really prefer my beans to have some sort of sauce if I am serving over rice. So, to make thi..." See mores edible, I added an extra can of beans, most of a can of tomato sauce, and some chopped ham. I also added shredded cheddar on top. With the additions I made, it would be about a 2 1/2 or 3 star, but I have definitely had much better beans and rice recipes."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
