Cuban Black Beans and Rice
Yield: 8-12 Servings
3 Cups Arborio Rice
2 Tablespoons Olive Oil
½ Cup Diced Onions (Optional)
½ Cup Dry White Wine
9 Cups Low Sodium Chicken Stock
1 Tablespoon Tradewinds Seasoning
½ Teaspoon French Grey Salt
½ Teaspoon Ground White Peppercorns
2 15oz. Cans Black Beans, Drained and Rinsed
½ Cup Fresh Cilantro Leaves
2 Limes, Cut in Wedges
We traveled to Cuba recently. It was a trip of a lifetime, as we got to relive an important segment in American history. But just as memorable were the many meals we enjoyed in the Paladares, the flourishing family-owned restaurants that have taken over the culinary ‘scene.’ It was almost a guarantee that at every midday and evening meal we would be served two things: mojitos and black beans and rice! While the mojitos were great, the best part of every meal was the black beans and rice. When we returned home, we created this dish as a culinary salute to Cuba. We’ve ‘upped’ their game a bit by using Arborio rice (we like the way its plumpness stands up to the beans) and spices (which are sorely missing in their cuisine), but our recipe is Cuban through and through – Cuban and delicious!
Place a large sauté pan over medium high heat. Add olive oil and heat through. Add rice and onions (if using) and sauté, stirring frequently, until onions have become transparent and rice has started to brown slightly. Reduce heat to medium, add wine, mix thoroughly, and cook until wine has dissipated. This begins to break down the starches in the rice. Once the wine has dissipated, add chicken stock, seasoning blend, salt, and pepper. Stir to combine.
Reduce heat to medium, cover pan, and cook for 25 minutes. Add beans to the rice, and continue cooking for another 10-15 minutes until rice is done. Remove from heat and let stand for 10 minutes before serving.
Spoon mixture into a large serving bowl, garnish with cilantro leaves and lime wedges, and serve.