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Cuban black beans and rice
3 cloves garlic
1 tablespoon (15 milliliters) canola oil
1/2 red onion, diced
1/2 cup (120 milliliters) red pepper, diced
1/4 teaspoon (2 milliliters) ground cumin
1/4 teaspoon (2 milliliters) dried oregano
1/2 teaspoon (3 milliliters) smoked paprika
1/2 cup roma tomatoes, seeded and chopped
2 bay leaves
1 chili pepper, seeded and chopped
2 cups (480 milliliters) long grain white rice
4 cups (1 liter) chicken stock
1 can black beans, drained and rinsed
1 tablespoon (15 milliliters) apple cider vinegar
Salt and pepper
In a large pot, bring chicken stock to a boil.
Rinse long grain rice until water runs clear, and add rice to the chicken stock.
Reduce heat and cook covered for 15-18 minutes, or until chicken stock has been absorbed by rice.
Remove pan from heat and allow it to stand covered for five to eight minutes to finish steaming.
Remove lid and fluff the rice with a fork.
Heat canola oil in a pan and fry the onions, red pepper and garlic for approximately two minutes, until soft.
Add cumin, oregano, paprika, bay leaves, chili pepper and heat for one minute.
Add apple cider and black beans and mix.
Add pre-cooked rice and season with salt and pepper.
Add tomatoes and mix until color is uniform throughout the rice.
Serve with grilled mohito marinated mahi mahi.
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