Diabetic Cuban beans & rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Vegetable cooking spray1 TBS Olive Oil, 4 cloves Garlic, minced1 cup Onions chopped 1 cup chopped Green bell Peppers 1/2 cup chopped red bell Peppers, 1 medium Tomatoes, chopped1/2 cup diced Celery, 1 TBS white Vinegar, 1/4 tsp crushed red chili Peppers1 cup low sodium Vegetable Broth, 2 (15 oz) cans Black Beans drained1/2 (15 1/4 oz can red kidney Beans, drained
In large skillet sprayed with nonstick vegetable cooking spray, over medium-high heat, add oil, garlic, onion, green & red bell peppers, tomato, and celery. Saute for 5-7 minutes until onion is translucent.
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Stir in vinegar, crushed red chili pepper and broth. Add beans and bring to a boil.
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Reduce heat and simmer, stirring occasionally for 20 minutes or until liquid is reduced.
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Season with salt & pepper if desired.
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Serve over rice and top with green onions and 1 cup low fat cheddar cheese.
I added 1 TBS red chili pepper and cumin to suit my taste.
Number of Servings: 4
Recipe submitted by SparkPeople user RD03875.
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Stir in vinegar, crushed red chili pepper and broth. Add beans and bring to a boil.
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Reduce heat and simmer, stirring occasionally for 20 minutes or until liquid is reduced.
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Season with salt & pepper if desired.
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Serve over rice and top with green onions and 1 cup low fat cheddar cheese.
I added 1 TBS red chili pepper and cumin to suit my taste.
Number of Servings: 4
Recipe submitted by SparkPeople user RD03875.
Nutritional Info Amount Per Serving
- Calories: 252.7
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,054.8 mg
- Total Carbs: 45.6 g
- Dietary Fiber: 14.5 g
- Protein: 13.8 g