Hi SeriousEaters! I just got back from Cuba yesterday (so spectacular) and I had the most amazing black beans and rice. There was some extra special magic added to these black beans and rice that I couldn't put my finger on. I found this Cuban soup topic and this sack lunch topic but do you guys have anymore suggestions to make my black beans and rice extra-tacular? I was hoping you guys could help me out? The meal was a traditional Cuban meal with a lot of mysterious meats though everything tasted great. What sort-of ingredient influences should I look for? I'm so overwhelmed!
Thanks in advance! :D Christel