Diabetic Cuban beans & rice
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Diabetic Cuban beans & rice calories by ingredient
Introduction
I RINSED THE CANNED BEANS so it would be less sodium and reduced sodium vegetable broth.Also calls for vegetable cooking spray
Served over brown rice, top with chopped green onion and low fat cheddar cheese I RINSED THE CANNED BEANS so it would be less sodium and reduced sodium vegetable broth.
Also calls for vegetable cooking spray
Served over brown rice, top with chopped green onion and low fat cheddar cheese
Number of Servings: 4
Ingredients
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Vegetable cooking spray
1 TBS Olive Oil,
4 cloves Garlic, minced
1 cup Onions chopped
1 cup chopped Green bell Peppers
1/2 cup chopped red bell Peppers,
1 medium Tomatoes, chopped
1/2 cup diced Celery,
1 TBS white Vinegar,
1/4 tsp crushed red chili Peppers
1 cup low sodium Vegetable Broth,
2 (15 oz) cans Black Beans drained
1/2 (15 1/4 oz can red kidney Beans, drained
Directions
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.
