Cuban Black Beans and Rice

Cuban Black Beans and Rice
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By March, 2009

Nutritional Information

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

Quick Tip

Hearty Pita Pockets
To pack this hearty dish for lunch, simply scoop the beans and rice into large tortillas or pitas. 

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