Cuban Black Bean & Pork Rice

Cuban food is often a bland diet, even though they have a good chilli cultivation they don't consume spicy food.

This dish here is a common food in cuba but i have tweaked it to add a bit of spice level.

Cuban food has unique flavours to itself and this dish stands for almost all the flavours and tastes amazing.

Hope every one will like it...

INGREDIENTS

MARINADE 

1 tsbp Oil

600gm Pork tenderloin cut into 1 inch cubes

2 tbsp Chilli powder (optional) 

2 tbsp Corriander powder (optional) 

1 tbsp Cumin powder

Salt to taste

SET 1

1 tbsp Dried Oregano

1 tsp cumin seeds

1 tsp pepper powder

3 bay leaves

SET 2 

1 Onion, chopped

3 large chillies, chopped

6 fat cloves garlic, chopped

SET 3

3 cups water 

1 bouillon cube

1 ½ cup long grain Rice

1 cup dry black beans 

METHOD

Soak the beans overnight. Marinade the meat with the spices mentioned the previous night if possible or it can be done once you start cooking. 

Switch the instant pot into saute mode and once hot add oil to the pan and add the marinated pork pieces to the hot pan and make sure to keep moving the pieces so it doest stick. Cook for 4 mins. 

Add the SET 1 ingredients to the pan with the pork and mix well. 

Now its time for the SET 2 ingredients, add them and cook for 5 mins or until the onions are translucent. 

Now switch off the instant pot and add the water and bouillon cube from SET 3 to the pan and make sure to deglaze the pan with a wooden spoon or you will get a 'burn' notification later. 

Once the pan is completely deglazed add the soaked beans and rice and mix well. Check for salt (the water must be salty than you require). Close the lid and pressure cook on high for 12 mins, then 5 mins natural pressure release. After 5 mins quick release the pressure. 

Tadaaaaaa... A perfect cuban rice is ready to be served. 

NOTE

*You can omit the chilli powder if you dont want the spiciness or adjust accordingly. 

*This can be made with lamb too if you dont consume pork. 

* Check the salt before closing the lid, it must be saltier than you prefer. Thats because when the rice and beans cook the salt level becomes perfect.