Cuban Black Beans and Rice

Cuban Black Beans and Rice
 Kan Kanbayashi
five_whole_stars
Click a Star to Rate This Recipe
preparation
20
minutes
cooking
20
minutes
Serves 4

Ingredients

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
4
radishes, cut into 1/2-inch pieces
1/4
cup
fresh cilantro

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, heat the oil in a saucepan over medium-high heat.
  3. Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
  4. Stir in the cumin and cook for 1 minute.
  5. Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes.
  6. Add the vinegar. Smash some of the beans with the back of a fork to thicken. Serve over the rice. Top with the radishes and cilantro.
Sara Quessenberry
February 2009

Nutritional Information

  • Per Serving
  • Calories 368
  • Fat 5 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 1077 mg
  • Protein 14 g
  • Carbohydrate 71 g
  • Fiber 11 g
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments