Recipe for Cuban red beans and rice with pork

Sheryl Julian/Globe staff

July 31, 2012

1 minute to read

Serves 6

2tablespoons olive oil1large onion, chopped1clove garlic, finely chopped1jalapeno or other chili pepper, cored, seeded, and thinly sliced1½cups long-grain white rice3cups waterSalt and black pepper, to taste2cans (15 or 16 ounces) red beans, drained and rinsed4slices cooked pork, cut into fine strips1bunch scallions, thinly sliced3tablespoons chopped fresh oregano3tablespoons chopped fresh cilantro or parsley

1. In a large flameproof casserole, heat the oil over medium heat. Add the onion and cook, stirring often, for 8 minutes. Add the garlic and jalapeno or chili pepper and cook, stirring, for 2 minutes.

2. Add the rice and cook, stirring, for 1 minute. Pour in the water, salt, and black pepper. Bring to a boil, lower the heat, and simmer for 16 to 18 minutes or until all the liquid is absorbed.

3. Stir in the red beans and pork. Cover the pan and set aside for 5 minutes. Taste for seasoning and add more salt and pepper, if you like. Sprinkle with scallions, oregano, and cilantro or parsley. Sheryl Julian