Cuban-Style Black Beans & Rice

Yield: 12     (serving size: 1 cup)

2 cups uncooked long-grain brown rice

1 tsp. olive oil

2 cups chopped onion

2 cups chopped green bell pepper

6 garlic cloves, minced

1 cup chopped seeded tomato

2 tbsp. sherry vinegar

2 tsp. ground cumin

1 1/2 tsp. dried oregano

1 tsp. ground corander

1 tsp. fennel seeds, crushed

1/2 tsp. salt

1/4 tsp. ground red pepper

1/4 cup water

3 (15-oz.) cans 50% less-sodium black beans, rinsed and drained

6 dashes hot pepper sauce (such as Tabasco)

  1. Cook rice according to package direction, omitting salt and fat.
  2. Heat oil in a large saucepan coated with cooking spray over medium-high heat. Add onion, bell pepper, and garlic to pan; cook 10 minutes or until tender, stirring occasionally. Add tomato; cook 2 minutes. Add vinegar and next (6) ingredients; cook 2 minutes. Stir in 1/4 cup water, beans, and pepper sauce; bring to boil. Reduce heat, and simmer 10 minutes or until thoroughly heated, stirring occasionally. Stir in rice and serve.

Based on recipe from Cooking Light magazine, September 2006

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