Cuban Beans and Rice
Vinegar, oregano, garlic, and onions kick up the flavor in this classic rice and bean recipe.
- 4 Servings
- Less than $3.00
Cuban Beans and Rice
Vinegar, oregano, garlic, and onions kick up the flavor in this classic rice and bean recipe.
- 4 Servings
- Less than $3.00
Ingredients
- 1 teaspoon olive oil
- 1 tablespoon garlic, minced
- 1 cup onion, chopped
- 1 cup green bell pepper, diced
- 3 cups black beans, canned, low-sodium
- 2 cups chicken broth, low-sodium
- 1 tablespoon vinegar
- 1/2 teaspoon dried oregano
- black pepper
- 3 cups brown rice, cooked
Steps
1
Wash hands with soap and water.
2
Heat the olive oil in a large nonstick skillet. Sauté the garlic, onion, and green bell pepper until golden, about 3 minutes.
3
Stir in the beans, broth, vinegar, and seasoning; bring to a boil then lower to a simmer. Cook covered for 5 minutes.
4
Spoon over cooked rice and serve.
Ingredients
Serving Size: 1 1/2 cups prepared beans and rice, 1/4 of recipe
| Nutrients | Amount |
|---|---|
| Total Calories | 335 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 0 mg |
| Cholesterol | 0 mg |
| Carbohydrates | 62 g |
| Dietary Fiber | 13 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 15 g |
| Minerals | |
| Calcium | 84 mg |
| Potassium | 700 mg |
| Sodium | 225 mg |
| Copper | 503 mcg |
| Iron | 4 mg |
| Magnesium | 118 mg |
| Phosphorus | 319 mg |
| Selenium | 17 mcg |
| Zinc | 2 mg |
| Vitamins | |
| Vitamin A | 7 mcg RAE |
| Vitamin B6 | 0.5 mg |
| Vitamin B12 | 0.1 mg |
| Vitamin C | 37 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 8 mcg |
| Folate | 96 mcg DFE |
| Thiamin | 0.4 mg |
| Riboflavin | 0.3 mg |
| Niacin | 5 mg |
| Choline | 52 mg |
Source:
- Cooking Demo II
- Food and Health Communications, Inc.