Cuban Black Beans and Rice
5
Points®
Total time: 17 min • Prep: 7 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Select canned organic black beans, if possible; they tend to be firmer and have much less sodium than the more widely distributed commercial brands.
Ingredients
Uncooked long grain brown rice
¾ cup(s)
Olive oil
1 Tbsp
Onion
1 medium, chopped
Red bell pepper
1 medium, seeded and chopped
Bell pepper
1 item(s), medium, green variety, seeded and chopped
Garlic
4 clove(s), minced
Sherry vinegar
1 Tbsp
Dried oregano
1 tsp
Ground coriander
1 tsp
Canned black beans
15½ oz, undrained
Instructions
1
Prepare the rice according to package directions, omitting the salt; keep warm.
2
Meanwhile, heat the oil in a large saucepan over high heat. Add the onion, red and green bell peppers, the garlic, vinegar, oregano, and coriander; cook, stirring, until the vegetables soften, about 5 minutes. Stir in the beans and their liquid. Reduce the heat and simmer, covered, until the sauce thickens slightly, about 5 minutes. Serve over the rice. Yields scant 1⁄2 cup rice and 3⁄4 cup beans per serving.
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