Easy Rum-Flavored Black Beans and Rice |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. Ingredients:
2 cups uncooked white rice |
4 cups water |
1/4 cup olive oil |
1/2 cup chopped carrot |
1/2 cup chopped celery |
4 cloves garlic, minced |
2 large onion, chopped |
1 (15 ounce) can black beans, rinsed and drained |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1/4 cup chopped fresh parsley |
1/4 cup dark rum |
1 teaspoon chopped fresh parsley for garnish |
Directions:
1. 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.
2. 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.
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