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 Rice
Serves: 4 | Serving Size: 2 cups
- 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
- 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.
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.
You can prepare your own dry beans or use canned beans in this recipe. Either way, make sure they’re drained and rinsed thoroughly.
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.
Vegetarian meals are usually great for your heart. Try making at least one each week!
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Stephanie Ronco has been editing in a professional capacity for the past 10 years. In addition to her work as an editor, Ronco has also served as a ghostwriter and writing tutor. A voracious reader, Ronco loves watching language evolve and change. When she’s not delving into her latest project, Ronco can be found teaching acting classes, performing in community theater, or sailing with her husband.