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| Easy Rum-Flavored Black Beans and Rice |
"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
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 45M |
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- 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.
- 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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