Cuban Black Beans and Rice

Preheat Oven: Conventional oven: 350 °F. Convection oven: 325 °F.

Bring 2 cups water to a boil in a medium saucepan.

Add salt.

Place brown rice in a small baking dish (8” x 8” x 2”).

Pour boiling water over brown rice. Stir. Cover dish tightly.

Bake: Conventional Oven: 350 °F for 40 minutes. Convection Oven: 325 °F for 40 minutes.

Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.

Remove cooked rice from oven and let stand covered for 5 minutes. Stir rice.

Critical Control Point: Hold for hot service at 140 °F or higher.

Set rice aside for step 19.

Heat oil in a medium saucepan uncovered over medium high heat.

Add onions and bell peppers. Cook for 2-3 minutes or until onions become translucent, stirring occasionally.

Add garlic, cumin, vegetable base, and beans. Stir constantly for 1-2 minutes.

Add 1 cup water and salt.

Bring to a boil. Reduce heat to medium. Simmer for 5-10 minutes.

Add cilantro. Stir well.

Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.Critical Control Point: Hold at 140 °F or higher until served.

Pour black bean mixture into a baking dish (9” x 13” x 2”).

Serve rice with ½ cup (½ cup measuring cup or 4 oz spoodle).

Serve black beans with ½ cup (½ cup measuring cup or 4 oz slotted spoodle) over rice. Garnish with onions.