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Cuban Rice & Beans con Huevos
A common dish in Cuba, Moros y Cristianos can be served anytime of the day. Put an egg on top of this great-tasting combination to create an unexpected breakfast item that will impress your customers.
- Prep Time
20 Mins
- Cook Time
20 Mins
- Serves
24
INGREDIENTS
- 3 qts Bush’s Best® Taco Fiesta™ Black Beans
- 2 cups Diced onion
- 4 cups Diced green and red bell pepper
- ¼ tsp Minced garlic
- 2 tbsp Ground cumin
- 2 tbsp Dry oregano
- 1 cup Chopped fresh cilantro
- 2 each Bay leaf
- Olive oil (As needed)
- 3 qts Cooked white rice
- 1 cup Gluten-free vegetable stock
- 3 tbsp Apple cider vinegar
- Kosher salt (As needed)
- Cracked black pepper (As needed)
INGREDIENTS
- 3 qts Bush’s Best® Taco Fiesta™ Black Beans
- 2 cups Diced onion
- 4 cups Diced green and red bell pepper
- ¼ tsp Minced garlic
- 2 tbsp Ground cumin
- 2 tbsp Dry oregano
- 1 cup Chopped fresh cilantro
- 2 each Bay leaf
- Olive oil (As needed)
- 3 qts Cooked white rice
- 1 cup Gluten-free vegetable stock
- 3 tbsp Apple cider vinegar
- Kosher salt (As needed)
- Cracked black pepper (As needed)
DIRECTIONS
- Sauté onion, bell pepper, garlic, cumin, oregano and bay leaves in olive oil until the onion is tender, about 5 minutes.
- Stir in rice, Bush’s Best® Taco Fiesta™ Black Beans, vegetable stock, vinegar, salt and pepper.
- When mixing all of the ingredients, make sure to warm the rice and beans until the vegetable stock has completely integrated all of the ingredients.
- Once everything is warm, mixed and combined, add the cilantro, check for seasoning and serve.
