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Cuban Black Beans and Rice

Diet.Chef's picture
  Uncooked white rice 1⁄2 Cup (8 tbs)
  Olive oil 1 Tablespoon
  Yellow onion 1 , thinly sliced
  Red bell pepper 1 , seeded and thinly sliced
  Green bell pepper 1 , seeded and thinly sliced
  Garlic 3 Clove (15 gm), minced
  Plum tomatoes/1 can of 14-ounce diced tomatoes in juice, drained 5 , diced
  Sherry vinegar 2 Tablespoon
  Ground cumin 1 Teaspoon
  Ground coriander 1 Teaspoon
  Dried oregano 1 Teaspoon
  Hot pepper sauce 1 Teaspoon
  Canned black beans 31 Ounce, drained (2 Can, 15 1/2 Ounce Each)
  Freshly ground pepper 1⁄4 Teaspoon

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.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
20 Minutes

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Average: 4.4 (17 votes)

Nutrition Rank

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

Cuban Black Beans And Rice Recipe