Hot Recipe: Cuban Beans and Rice
Today's recipe will help you add more fiber to your diet, while upping the flavor of a truly amazing dish. What are you waiting for? Try it today!Cuban Beans and RiceServes: 4 | Serving Size: 2 cupsIngredients:
- 1 teaspoon olive oil
- 1 tablespoon minced garlic
- 1 cup chopped onion
- 1 cup diced green bell pepper
- 3 cups cooked black beans, drained
- 2 cups low-sodium chicken broth
- 1 tablespoon white vinegar
- 1/2 tsp dried oregano
- 1/4 teaspoon black pepper
- 3 cups cooked brown rice
Directions:
- Heat the olive oil in a large nonstick skillet. Sauté the garlic, onion and green bell pepper until golden, about 3 minutes.
- Stir in the beans, broth, vinegar, and seasonings, bring to a boil then lower to a simmer. Cook, covered, for 5 minutes. Spoon bean mixture over cooked rice and serve hot.
Nutrition Information:Serves 4. Each 2 cup serving contains 407 calories, 6 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 352 mg sodium, 72 g carbohydrate, 15 g dietary fiber, 3 g sugar, and 19 g protein.Each serving also has 3% DV vitamin A, 56% DV vitamin C, 7% DV calcium, and 22% DV iron.Chef's Tips:You can prepare your own dry beans or use canned beans in this recipe. Either way, make sure they’re drained and rinsed thoroughly.Cooking Lesson:Feel free to microwave the brown rice if you’re using leftovers. Just put it in the microwave for 1-2 minute bursts while the beans are simmering.Nutrition Lesson:Vegetarian meals are usually great for your heart. Try making at least one each week!Excerpted from the Home Run Cooking Book. Stay tuned for more great recipes and resources. Remember, you can save tons of time by buying the cooking and cooking demo education resources you need from the Nutrition Education Store. There's no need to reinvent the wheel! Here are some of our favorite options...
