“Try this easy-to-follow recipe and enjoy one of Cuba’s most famous plates. Full of protein and flavor, Cuban-style black beans serve as a meal in themselves, or as a delicious side dish. By dry roasting the brown rice, you will enhance its flavor and increase its natural sweetness. Serve as a main course or side dish.”

The source of this recipe is attributed to Chipolte’s Executive Chef (and CEO), Steve Ellis.

Pretty tasty!

So delicious! You can also add: onions

Because the spiciness of jalapeños varies from chile to chile, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked in the rice. Use an ovensafe pot about 12 inches in diameter so that the rice cooks evenly and in the time indicated. The pot’s depth is less important than its diameter; we’ve successfully used both a straight-sided sauté pan and a Dutch oven. Whichever type of pot you use, it should have a tight-fitting, ovensafe lid. Vegetable broth can be substituted for chicken broth.

This colorful rice could be served on its own or as a side dish with a meat or fish entree. It comes highly recommended from our UK site.
Level of Difficulty: Moderate
POINTS® Value: 3

Yields a tender but slightly chewy dry rice with no gluey moisture at the bottom.

Used in other recipes as a base or side dish. Often optional items are added based on the main course the rice should accompany.