Hot Recipe: Cuban Beans and Rice

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Beans, beans, the musical fruit...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


  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 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.

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