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Cuban Brown Rice


  • 1 1/3 c water
  • 1/2 c brown rice
  • 1/8 t salt
  • 1t olive oil
  • 1/2 c finely chopped red pepper
  • 1/2 c chopped green onion
  • 1 clove garlic, minced
  • 1 t chili powder
  • 1/4 t ground cumin
  • 7 ounces can no-salt added whole kernal corn, drained
  • 1 T canned chopped green chiles


serves 4. In a medium saucepan, bring water, rice and salt to a boil over high heat. Cover and reduce heat to low. Simmer until water is absorbed and rice is tender, about 30 minutes. In a large skillet, heat oil over medium heat. Add pepper;cool, stirring, for 2 minutes. Add green onions, garlic, chili powder, and cumin. Cook, stirring, for 30 seconds. Add corn and chilies; cook until heated through, about 2 minutes. Stir in rice. Remove from heat. Carefully press some hot rice mixture firmly into a 1/2cup measure. Unmold timbale onto serving plate. Repeat with remaining mixture. Serve immediately.

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I love Cuban food, and delight in trying my hand at making Cuban sandwiches. This rice dish sounds excellent and I can't wait to make some of this up when I next get a craving for some Cuban food. I think it would go nicely with a Cuban sandwich. It also would be good with some diced ham or steak mixed in as well.


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