Cuban Beans and Rice
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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 (or cooked from dry)
- 2 cups chicken broth, low-sodium
- 1 tablespoon vinegar
- 1/2 teaspoon dried oregano
- black pepper (to taste)
- 3 cups brown rice, cooked
Instructions
- Wash hands with soap and water.
- Heat the olive oil in a large nonstick skillet. Sauté the garlic, onion, and green bell pepper until golden, about 3 minutes.
- Stir in the beans, broth, vinegar, and seasoning; bring to a boil then lower to a simmer. Cook covered for 5 minutes.
- Spoon over cooked rice and serve.
Nutrition
| Calories | 335 |
|---|---|
| Protein | 15 g |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 225 mg |
| Carbohydrates | 62 g |
| Dietary Fiber | 13 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Cooking Demo II Food and Health Communications, Inc.