Cuban Beans and Rice

Ingredients

• 2 tsp vegetable oil
• 1 large onion, chopped
• 1 garlic clove, crushed
• 2 red peppers, diced
• 2 tbsp Cuban Mojo Marinade Mix or Fajita Seasoing
• 1 can (19 oz /540 ml) diced tomatoes, including liquid
• 1 can (19 oz /540 ml) kidney beans, drained and rinsed
• 1 cup white rice, uncooked
• 1 tsp Worcestershire sauce
• Sea Salt, to taste
• Black Pepper, to taste
• ²⁄₃ cup grated low-fat cheddar cheese – optional
• chopped cilantro - optional

Preparation

1. In a large frying pan, heat oil over medium heat. Add onion, garlic, and peppers. Cook for 5 minutes, or until onions are translucent.
2. Stir in marinade mix or seasoning and continue to cook for 1 minute.
3. Add tomatoes, beans, and rice. Stir in Worcestershire sauce. Bring to a boil, reduce heat to medium-low, cover, and simmer for about 20 minutes, or until most of the liquid has evaporated and rice is cooked. Season with Salt and Pepper.
4. Garnish with cheddar and cilantro, if desired.