Easy Cuban Rice

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5
Servings

5m
Prep Time

20-25m
Cook Time

25m
Ready In

Recipe: #15271

October 27, 2014

Categories: Side Dishes, Rice, Fruit, Vegetables, Cuban, Mexican, Spanish, 5-Minute Prep, Easy/Beginner Cooking, Quick Meals, Entertaining, Sunday Dinner, Weeknight Meals, Stove Top, No Eggs, Non-Dairy, Vegetarian, Frozen Vegetables, Olives more

recipe by:
Kchurchill5 "RIP" Forever in our Kitchen

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recipe by:
Kchurchill5 "RIP" Forever in our Kitchen

"I don't know if you can really call this a Cuban rice; but, it is really good. It is a mix between Spanish, Mexican, and Cuban cooking. It is a great dish to serve with any Mexican recipe; or, just about anything else."

Original recipe yields 5 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (214.4 g)
Calories 441.2
Total Fat - 14.7 g
Saturated Fat - 6.7 g
Cholesterol - 26.6 mg
Sodium - 753.3 mg
Total Carbohydrate - 68.4 g
Dietary Fiber - 3 g
Sugars - 8.8 g
Protein - 11.4 g
Calcium - 280.9 mg
Iron - 1.6 mg
Vitamin C - 51.4 mg
Thiamin - 0.2 mg

Step 1

Rice ... Cook the rice according to package directions. Drain, cover; and, remove from the heat to stay warm.

Step 2

Vegetables ... Add the olive oil to a small saute pan; then, add the pepper, garlic, shallots, and a pinch of salt and pepper. Saute for 2-3 minutes on medium heat, until the onions are translucent - stirring often. Then, add the corn and olives; and, cook another 3-4 minutes on medium low heat; just until everything is heated through.

Step 3

Note: Rather than cutting the olives; I like to 'squish' them between fingers. Seriously, it is a 'Chefs' trick. It releases the oils; and gives the olives a more "rustic" look. This is just an option, you can always just cut them.

Step 4

Finish ... Add the cooked vegetables to the rice; along with the orange zest, juice, and cilantro. Mix everything until combined. Season if necessary with salt and pepper, only if necessary.