Black Beans and Yellow Rice

The Cuban influence is everywhere in South Florida.  If you're lucky enough to get over to Miami and can go to Calle Ocho in Little Havana, or up to Ybor City in Tampa to the original Columbia Restaurant, you're in for a real treat--authentic Cuban food rich in tradition and flavor.  If you can't get to these places though, no worries...I gotcha covered.

Black beans and rice is one of my favorite dishes.  Sometimes white rice, sometimes yellow rice, topped with sour cream and salsa or shredded cheese and green onions...it's comforting, delicious, low in fat, and full of protein.

I like to serve this with a cold, effervescent beer like Modelo Especial or Pacifico, and lots of fresh limes.

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(WHAT YOU WILL NEED)

serves 4 - 6

1  16-ounce bag yellow rice (I like Vigo or Mahatma)
3  15-ounce cans black beans (I use Bush's)
1/2 yellow onion, chopped
red pepper flakes
splash dry white wine
2 cloves garlic, chopped
hot sauce (I use Crystal)
red wine vinegar
1 or 2 limes
salt/pepper
garlic powder
onion salt
seasoned salt (I use Lawry's)
garnishes:  green onions, shredded cheddar cheese, sour cream, salsa
optional:  garlic bread

Note:  your rice may call for either butter or olive oil in the cooking directions


Add some red pepper flakes to the water and cook rice according to package directions.  Approx 5 minutes before it's done, pour a splash of white wine into the rice and quickly mix it in.  Recover and let rice finish cooking.  When done, sprinkle with seasoned salt and cracked pepper,  Keep covered.

While the rice is cooking, make the beans:

Drain 2 of the 3 cans of beans and place all in large pot.  Turn heat to medium and add garlic, juice of half a lime, and chopped onion.  Next add a few shakes of:   red wine vinegar, hot sauce, garlic powder, and onion salt.  Stir and season with salt and pepper as necessary.  Cover and turn heat to low, simmering until all the flavors come together and the beans are soft and hot.  It will be ready about the same time as the rice.

Chop green onions on the bias for garnish. 

When done, let beans and rice sit for a few minutes.  Squeeze juice of the other 1/2 lime in beans and stir. Stir and fluff rice.

Place rice in bowl, top with beans and garnishes (green onions, shredded cheese, sour cream, salsa).  Cut remaining lime into wedges and serve alongside beans.  Serve with garlic bread, if desired.