Cuban Korean Christmas

After I unwrapped the gift that Linda sent from Korea via Joanna Straub, Joel said, "Yea! Now we can have Cuban rice."
So, once again, I tried to figure out what Cuban rice is. I’m probably wrong, but this is what we will eat for supper tonight:
Combine following ingredients and cook in electric rice cooker:
8 oz Jasmine rice fried in canola oil
6 green olives stuffed with red pimento, sliced
8 oz fat free chicken broth, canned
low sodium beef boullion prepared with 8 oz water
1/4 red bell pepper
1/4 orange bell pepper
1 small yellow onion
In mini crock-pot all day: bbq pork, shredded
Soup: brought to a boil, then simmered. I removed 1/2 beans and pureed them with a hand blender before returning them to the soup. I tried to speed up the evaporation by increasing the surface area by pouring the mixture into my largest cast iron skillet. We will see how much it thickens by the time Joel comes home. . .
Black beans, canned
6 oz chicken broth
8 oz water
1/4 c tomato juice
2 T lemon juice from concentrate
2 cloves garlic, minced
3 t green sauce (tomatillo, jalapeno, cilantro, onion, etc.)
mystery spice (maybe it’s curry, I don’t have a label on the container)
crushed dried red pepper flakes
black pepper
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