This was not what we were expecting as our first experience with the Cuban staple of rice & beans. While we enjoyed the subtle flavors of the dish, the consistency was similar to a porridge or congee. This certainly demands that we explore other recipes for the same dish as we feel there must be other substantially different variations of the ubiquitous meal. My version was a bit soupy as I never cross-referenced a photo to compare what I was cooking and the recipe was found over a month ago, so I had no recollection of what it was supposed to look like. No matter, the essential flavors were there but while writing this I checked on other preparations of Cuban rice & beans and I was pretty much in line with the first half-dozen recipes I looked at. Some recipes call for a splash of apple cider vinegar, many suggest adding some cilantro but one, in particular, suggested serving this with braised pork with mojo sauce, another Cuban favorite. This was the 10th bean dish in my Beanistan series.