Recipes Ingredients Pasta and Grains Rice Recipes Cuban Red Beans and Rice 3.9 (33) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 26, 2020 Rate PRINT Share Close Prep Time: 15 mins Total Time: 35 mins Servings: 4 In this easy version of a classic Cuban dish, red kidney beans are seasoned with onion, bell pepper, garlic, cumin, and oregano. If you prefer black beans, use them instead, or sprinkle the dish with cilantro. Cook Mode (Keep screen awake) Ingredients 2 tablespoons extra-virgin olive oil ¼ white onion, diced small (½ cup) ¼ green bell pepper, diced small (½ cup) 2 garlic cloves, minced Coarse salt and ground pepper ½ teaspoon ground cumin 1 tablespoon chopped fresh oregano leaves 1 cup long-grain white rice 1 can (15.5 ounces) red kidney beans, rinsed and drained 2 cups low-sodium chicken broth Directions In a medium saucepan, heat oil over medium-high. Add onion, bell pepper, and garlic and cook until onion is soft, 4 minutes. Season with salt and pepper. Add cumin, oregano, and rice; stir, and cook 1 minute. Add beans and broth; stir, then season with salt and pepper. Bring mixture to a boil, then cover. Reduce to a medium simmer and cook until liquid is absorbed and rice is tender, 15 to 20 minutes. Originally appeared: Everyday Food, September 2010 Rate It PRINT