Cuban Beans and Rice

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 4 tablespoons tomato paste
• 1 (15.25 ounce) can kidney beans, drained with liquid reserved
• 1 cup uncooked white rice

Steps

1. Heat oil in a large saucepan over medium heat. Sauté onion, bell pepper, and garlic. When onion is translucent, add salt and tomato paste. Reduce heat to low and cook, 2 minutes. Stir in beans and rice.
2. Pour liquid from beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low, 45 to 50 minutes, or until liquid is absorbed and rice is cooked.