This rice along with the “Moorish and Christians” rice are part of the culinary idiosyncrasy of the Cuban, with multiple versions for each region, always in the family someone knows how to prepare. And it is done often.

  • 304g Rice
  • 76g Red beans
  • 460ml Water
  • 24g Smoked bacon (Bacon)
  • 56ml oil
  • 232g of creole stir-fry
  • Laurel Leaves
  • Thyme to taste (optional)
  • 3g Oregano
  • 3g Ground Cumin
  • Salt to taste

Choose, wash and soak the beans in refrigeration for 12 hours. Put to cook with the same water of soaking. Stir fry the bacon cut to the gardener, add the spices and the creole sauce, leave to cook for 2 or 3 minutes. Add this stir-fry to the beans when they soften.

Choose and wash the rice and add the beans, stir and when it starts to boil, cover and put in the oven for 20 minutes, Flip when extract from the oven so that it does not continue cooking.

You can add cut green peppers to the julienne when you put it in the oven and sprinkle the rice with sherry when extracting it from the oven.

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