How to make Cuban Red Beans and Rice
In the Cuban culture, this dish is often called "Gallo Pinto". This is an easy to make dish you and your family will love. If your looking for comfort food or just a traditional Cuban meal this is it! You can turn it into a Costa Rican dish the next morning and warm up the left over rice and beans and cook with eggs!
- 1/2 pound red beans, dried
- 2 cups rice, uncooked
- 1/2 red pepper, chopped
- 1 onion, chopped
- 5 cloves garlic, minced
- 3 teaspoons cumin
- 3 teaspoons oregano
- 1 bay leaf
- cilantro, chopped
- 1/4 cup vegetable broth, optional
- 1/4 cup chicken broth, optional
- 1/4 cup tomato sauce
- 1/4 cup ham, chopped
- olive oil
- sea salt, to taste
- black pepper, to taste
- In a pot add red beans and cover with water. You can boil them for faster cooking or just cook them on low for a few hours until tender.
- Preheat oven to 400 degrees.
- Wash and drain uncooked rice and set aside
- In a skillet add olive oil and sauté the onions, red peppers, and ham on medium heat. Add garlic and sauté for another minute and set aside.
- Poor 2 cups of the uncooked rice in a oven baking pan and mix 4 cups of cooked red beans and its stock. Add the vegetables and ham that were sautéed, bay leaf, chicken stock, vegetable stock, oregano, turmeric, ginger, cumin, cilantro, sea salt, and pepper to taste. Cover with aluminum paper and cook in a preheated oven at 400 degrees for 1 hour. Then mix rice and beans and cover and cook for another 15 minutes. Then cook uncovered in the oven for 10 minutes. Take out of oven and drizzle olive oil on top of the rice and beans for the finishing touch.