Cuban Rice

Have you ever had Cuban rice?  It's almost like Spanish rice, but different. It can stand alone as a complete meal for those vegetarians, or vegans.
The best rice is always cooked in a heavy bottom pans, with a good lid.
One of the secrets to cooking good  rice is to resist the inkling to take a peek, for at least for the first 20 minutes.

Ingredients:

2 cups white rice
1 cup salsa homemade or store bought
2 Tablespoons olive oil
1 medium onion chopped
1 bell pepper chopped
Tomato paste
2 chicken bouillons I prefer the soft type
1 15.5 ounce can black beans (rinsed and drained)
3 cups water

Add 2 tablespoons of olive oil to your pan. At medium high heat, toss bell peppers, and onions saute till they soften. Add rice and fry till the rice changes color.

Add the rest of the other ingredients, back beans, salsa, bullion cubes(smash between your finger to powder state) tomato paste, and 3 cups of water

Stir well to make sure all ingredients are well incorporated, other wise you'll get salty parts, and unsalted parts to the rice. When rice starts to boil, place lid on pan. Do not peak for at least 25 minutes. As the water evaporates the texture of the rice changes from firm cylinder shape to a irregular puffy shape.

If the rice still is undone after 25 minutes, add 1/2 cup more of water and cook for 8 more minutes. Enjoy!