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Cuban Beans and Rice

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Cuban Beans and Rice
En Español

Fivestar Rating
(183 votes)
Recipe Total Cost
  • Makes: 4 servings

Vinegar, oregano, garlic, and onions kick up the flavor in this classic rice and bean recipe.

Ingredients

  • 1 teaspoon olive oil
  • 1 tablespoon garlic (minced)
  • 1 cup onion (chopped)
  • 1 cup green bell pepper (diced)
  • 3 cups black beans (cooked)
  • 2 cups chicken broth (low sodium)
  • 1 tablespoon vinegar
  • 1/2 teaspoon oregano (dried)
  • black pepper (to taste)
  • 3 cups brown rice (cooked)

Directions

1. Heat the olive oil in a large nonstick skillet. Sauté the garlic, onion, and green bell pepper until golden, about 3 minutes.
2. Stir in the beans, broth, vinegar and seasoning, bring to a boil then lower to a simmer; cook covered for 5 minutes.
3. Spoon over cooked rice and serve.
 

Notes

Source:

Food and Health Communications, Inc., Cooking Demo II

Nutrition Information

Serving Size: 1 1/2 cups prepared beans and rice, 1/4 of recipe (510g)
Nutrients Amount
Total Calories 384
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 299 mg
Carbohydrates 72 g
Dietary Fiber 15 g
Total Sugars 4 g
Added Sugars included 0 g
Protein 18 g
Vitamin D 0 mcg
Calcium 109 mg
Iron 5 mg
Potassium 858 mg
N/A - data is not available
Nutrients Amount
Total Calories 384
Total Fat 4 g
Saturated Fat 1 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Linoleic Acid 1 g
α-Linolenic Acid 0.1 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 0 mg
Carbohydrates 72 g
Dietary Fiber 15 g
Total Sugars 4 g
Added Sugars included 0 g
Protein 18 g
Minerals
Calcium 109 mg
Potassium 858 mg
Sodium 299 mg
Copper 601 mcg
Iron 5 mg
Magnesium 136 mg
Phosphorus 375 mg
Selenium 16 mcg
Zinc 2 mg
Vitamins
Vitamin A 7 mcg RAE
Vitamin B6 0.5 mg
Vitamin B12 0.1 mcg
Vitamin C 34 mg
Vitamin D 0 mcg
Vitamin E 2 mg
Vitamin K 10 mcg
Folate 128 mcg DFE
Thiamin 0.5 mg
Riboflavin 0.2 mg
Niacin 5 mg
Choline 64 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

MyPlate Food Groups
Vegetables
1 1/4 cups
Grains
2 ounces
Protein Foods
3 ounces
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