{
  "id": "CAT04-R04",
  "slug": "cat04-r04-cuban-black-beans-and-white-rice",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat04-r04-cuban-black-beans-and-white-rice.html",
  "title": "Cuban Black Beans and White Rice",
  "category": "Meals (Cuban-FL, citrus, pork, chicken, rice)",
  "category_id": "CAT04",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 15,
  "cook_time_minutes": 35,
  "total_time_minutes": 50,
  "primary_cooking_method": "STOVETOP",
  "primary_food": "black beans",
  "vegetarian": true,
  "allergens": [],
  "ingredients": [
    "1 1/2 cups long-grain white rice",
    "2 1/2 cups water (for the rice)",
    "3 canned black beans, undrained (15-ounce cans)",
    "3 tablespoons olive oil",
    "1 onion, diced",
    "1 green bell pepper, diced",
    "4 garlic cloves, minced",
    "1 teaspoon ground cumin",
    "1 teaspoon dried oregano",
    "1 bay leaf",
    "1 tablespoon red wine vinegar",
    "1 teaspoon sugar",
    "1 teaspoon salt"
  ],
  "directions": [
    "Rinse the rice in a strainer until the water runs mostly clear. Bring the rice, 2 1/2 cups water, 1/2 teaspoon of the salt, and 1 tablespoon of the oil to a boil in a medium saucepan. Cover, reduce to low, and cook 18 minutes. Remove from the heat and keep covered 5 minutes, then fluff.",
    "Meanwhile, wash the bell pepper under running water before dicing. Heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Cook the onion and pepper 6 to 8 minutes, until soft.",
    "Add the garlic, cumin, and oregano and cook 1 minute, until fragrant.",
    "Add the beans with their liquid and the bay leaf and bring to a simmer. Mash about 1/2 cup of beans against the side of the pot to thicken the liquid.",
    "Simmer uncovered over medium-low heat 15 to 20 minutes, stirring often, until thick and creamy.",
    "Stir in the vinegar, sugar, and remaining 1/2 teaspoon salt. Remove the bay leaf and taste for seasoning.",
    "Serve the hot beans spooned over the white rice.",
    "Cool leftover rice and beans in shallow containers and chill within 2 hours (1 hour if the room is above 90°F)."
  ],
  "food_safety": "Wash the bell pepper under running water before chopping. Cool cooked rice quickly in shallow containers and refrigerate within 2 hours (1 hour if above 90°F). Reheat leftover rice and beans to 165°F.",
  "skill_taught": "Building a sofrito of onion, pepper, and garlic to flavor a pot of beans.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}