Posted by Marla
on October 13, 2009, 1:54 pm
Message modified by board administrator October 13, 2009, 1:56 pm
Cuban Style Black Beans and Rice
2 T. olive oil
1 large onion, coarsely chopped
2-3 cloves garlic, minced
1 green bell pepper, seeded and coarsely chopped
1 C. cooked extra long-grain white rice
1+ 3/4 C. water
One 14-oz can tomatoes, coarsely chopped, including juice
1/4 t. salt, or to taste
1 bay leaf
Generous dash crushed red pepper flakes or cayenne pepper (optional)
1/2 t. dried thyme
2 C. firm-cooked black beans
1/2 C. chopped fresh coriander (cilantro)
1/3 C. minced pimiento-stuffed olives
Heat the oil in the cooker. Sauté the onions, garlic and green
pepper until the onions are soft, about 3 minutes. Stir in the rice and coat it
well with the oil. Add the water, tomatoes, salt, bay leaf, read pepper,
thyme and beans.
Lock the lid in place and over high heat bring to high pressure.
Adjust the heat to maintain high pressure and cook for 5 minutes. Let the
pressure drop naturally for 5 minutes, then quick-release any pressure
remaining in the cooker. Remove the lid, tilting it away from you to allow any
excess steam to escape.
Remove the bay leaf and stir in the coriander and olives. Adjust
seasonings and serve.
>Serves 4-6
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