Cuban Black Beans and Rice Recipe

Summary

Cooking Time20 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
Main Ingredient

Ingredients

 Uncooked white rice1⁄2 Cup (8 tbs)
 Olive oil1 Tablespoon
 Yellow onion1 , thinly sliced
 Red bell pepper1 , seeded and thinly sliced
 Green bell pepper1 , seeded and thinly sliced
 Garlic3 Clove (15 gm), minced
 Plum tomatoes/1 can of 14-ounce diced tomatoes in juice, drained5 , diced
 Sherry vinegar2 Tablespoon
 Ground cumin1 Teaspoon
 Ground coriander1 Teaspoon
 Dried oregano1 Teaspoon
 Hot pepper sauce1 Teaspoon
 Canned black beans31 Ounce, drained (2 Can, 15 1/2 Ounce Each)
 Freshly ground pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1373 Calories from Fat 165

% Daily Value*

Total Fat 19 g28.6%

Saturated Fat 2.4 g12%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3142.8 mg131%

Total Carbohydrates 247 g82.4%

Dietary Fiber 53.9 g215.4%

Sugars 16.7 g

Protein 60 g120.1%

Vitamin A 134.2% Vitamin C 532.3%

Calcium 133.7% Iron 95.2%

*Based on a 2000 Calorie diet

Directions

1. Cook the rice according to package directions.
2. Heat a large saucepan or Dutch oven over medium-high heat. Swirl in the oil, then add the onion, red and green bell peppers, and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the tomatoes, vinegar, cumin, coriander, oregano, and pepper sauce; cook 2 minutes. Add the beans, reduce the heat to medium, cover and simmer until thickened, about 10 minutes. Season with the pepper and serve with the rice.
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