RS Cuban Black Beans and Rice
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
Directions
1 cup long-grain white rice 1 tablespoon olive oil 1 onion, chopped 1 bell pepper, cut into 1/4-inch pieces 2 cloves garlic, chopped kosher salt and black pepper 1 teaspoon ground cumin 2 15.5-ounce cans black beans, rinsed 1 teaspoon dried oregano 1 tablespoon red wine vinegar
Cook the rice according to the package directions. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, garlic, 1 teaspoon salt, and 1⁄4 teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the cumin and cook for 1 minute. Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes. Add the vinegar and smash some of the beans with the back of a fork to thicken. Serve the beans over the rice.
Number of Servings: 4
Recipe submitted by SparkPeople user GOCARTS.
Number of Servings: 4
Recipe submitted by SparkPeople user GOCARTS.
Nutritional Info Amount Per Serving
- Calories: 252.9
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 7.2 mg
- Total Carbs: 42.8 g
- Dietary Fiber: 11.4 g
- Protein: 11.6 g
Member Reviews
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CD13883458
This recipe was okay, but ended up tasting similar (but not nearly as good) to a recipe I've been making for years, so I doubt I'll be making this again. I don't think it's necessary to add so much water, as it makes the final bean mixture too soupy. Tastes great with salsa and light sour cream. - 4/30/13