Lets start off by the ingredients:
- 15 oz can of Black beans (preferably the Goya brand)
- 1 cup of white rice
- 1 and a half cup of water
- Salt (to taste)
- 2 tsp of olive oil
- 1/2 of a chopped green pepper
- 1/2 of a chopped red pepper
- Small portion of chopped onion
- 2 garlic cloves cut up
- 1 bay leaf
- A pinch of oregano
Directions:
1. In a medium sized pot, heat oil on medium heat. Add the onions, peppers for 4-5 minutes until soft.
2. Add the rice, beans, water, bay leaf, oregano, and the salt. Leave stirring until the rice absorbs most of the water and just barely skims the top of the rice.
3. Cover; reduce the heat to low now, and simmer 20 minutes. (Do not uncover)
4. Make sure you have a good seal on your pot, so the steam finishes cooking the rice. After 20 minutes have passed by shut the flames and let it sit covered another 5 minutes (don't open the lid).
*This recipe serves 5 plates
*143 Calories per servings
Credits:
https://www.skinnytaste.com/arroz-congri-cuban-rice-and-black-beans/ https://picasaweb.google.com/lh/photo/fAOKyit9XPYkCA5KKGoJTvbLrMhYuI_Pz3kGIJx-k50?feat=embedwebsite
Simple and clear how to blog. First good point is there is the cooking time in the introduction which help readers determine whether they have time to finish it. Second, there are images in each steps that show how it looks like at that instant. Moreover, the sentences are short and simply which can shorter the reading time so that readers can focus more on their cooking. The only thing that could be improved is showing the serving amount within this amount of ingredients.
ReplyDeleteThere are some grammar errors like "Leave stirring until the rice absorbs most of the water and just barely skims the top of the rice."
ReplyDeleteOtherwise, this seems like a simple and delicious recipe based on your instructions.