Cuban rice, red bell pepper, black beans, deglazed with red wine vinegar |

Preparation time: 30 min

• Setting up

  Rinse the rice under cold water, the water must be completely transparent. 

  Peel the onion and chop it.

  
  Cut the peppers in half lengthwise. Make a julienne (sticks) then reunite the sticks and cut them into brunoises (small cubes)

  
  Peel the garlic and chop it

  
  Drain the black bean cane

  
   

• Cooking and finishing

  Once the rice is rinsed, put it in a saucepan with water, cover and cook for 15 minutes. When the rice is boiling, lower the heat and continue to cook on low heat (do not remove the lid). Let it rest for 15 minutes after cooking.

  In a frying pan, sweat the onion and the peppers with oil for 4 minutes (without coloring), add the garlic and the cumin and cook for about 1 minute. Add the beans and deglaze with the red wine vinegar.

  Add your cooked rice, mix and check the seasoning