Marco Rubio Cuban Beans and Rice
by

Spring is just starting to sprout and, as we emerge from hibernation, what do we see? Presidential hopefuls for 2016 jockeying for position. This week, we take a look at Florida Senator Marco Rubio.

The handsome Rubio was elected to the upper house in 2010 and has been in the spotlight quite a bit since. His Cuban-American heritage gives him a unique insight into our bizarre recent relations with that often despotic country. His basic message is: Cuba, . Communism, not so much.

I decided to celebrate his free Cuban heritage in food (yummm) by making Cuban Rice & Beans. In the interest of better relations between our peoples, I also made it a little bit American.

Marco Rubio Cuban Beans and Rice

Here’s what you’ll need:[[{“type”:”media”,”view_mode”:”media_large”,”fid”:”97287″,”attributes”:{“alt”:””,”class”:”media-image”,”height”:”480″,”style”:”float: right;”,”typeof”:”foaf:Image”,”width”:”360″}}]]

1 tablespoon olive oil
1 cup chopped onion
1 bell pepper (most people use green, I like red, orange, and yellow)
2 cloves garlic, minced
1 teaspoon salt
4 tablespoons tomato paste
1 (15.25 ounce) can of kidney beans (you don’t have to use canned beans, but this is America)
1 cup uncooked white rice

Here’s what you do:

• First, heat oil in a large saucepan over medium heat, the kind that you find in a Floridian summer.
• Sauté onion, bell peppers, and garlic. We want a flavor as bold as his values.

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• When onion is translucent, add salt and tomato paste. This adds the richness of his experience.

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• Reduce heat to low and cook for 2 minutes.
• Maybe take an awkward sip of water while you wait, like Rubio famously did during his SOTU response.
• Drain the beans into a large measuring cup. Add enough water (preferably tap water, not right out of Florida’s Gulf Coast) to get to 2 1/2 cups.
• Add beans and rice to the saucepan and pour in the water.

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• Cover and cook on low for 45-50 minutes, or until rice is cooked. Dish and enjoy!

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So, what do you think? Will this delicious dinner be your go-to course for 2016 or will you wait to see what I’m cooking up next?

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