Cuban Black Beans and Rice with Veggie Stirfry: #124 of 1000 Sustainable Food Experiments

This is my new favorite way to eat rice! You cook the rice right in the same pot as a fragrant mix of onions, olive oil, spices, beans, broth, and potatoes. It’s kind of like a Cuban-style risotto, but much easier to make than traditional risotto. We had it with a fresh veggie stirfry includingContinue reading “Cuban Black Beans and Rice with Veggie Stirfry: #124 of 1000 Sustainable Food Experiments”