Easy Cuban Rice and Beans With Fried Plantains

Arroz Congri or “Rice and Beans” as its translated in English is a staple in the Cuban household. Rice and beans can accompany almost any dish and is regarded highly as the foundation for a good meal. Instead of going out tonight, try this quick and easy recipe that will make every swear up and down they are in the heart of Cuba!

Rice and Beans

2 tsp olive oil
1/2 cup chopped green bell pepper, chopped
1/2 cup chopped red bell pepper, chopped
small onion, chopped
2 cloves garlic, minced
1 cup uncooked long grain rice
15 oz can black beans, I use Goya (don’t drain)
1 1/2 cups water
1/2 tsp cumin
1 bay leaf
pinch oregano
salt and pepper to taste

In a heavy medium sized pot, heat oil on medium heat.
Add onions, peppers and garlic and saute until soft, about 4-5 minutes.
Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper. Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water and just barely skims the top of the rice.
Cover, reduce heat to low, and simmer 20 minute (don’t peek).
Make sure you have a good seal on your cover, the steam cooks the rice. After 20 minutes, shut flame off and let it sit, covered another 5 minutes (don’t open the lid).

Now, on to the Fried Plantains

Plantains (The skin should be mottled with yellow & black)
dash of salt
Canola Oil or Coconut oil

– Cut off the ends of the plantains
– Remove the skin by running a knife down the middle and peeling back the skin.
– Slice the plantains at in half at the center then…