
Ingredients
1 teaspoon olive oil
1 tablespoon garlic (minced)
1 cup onion (chopped)
1 cup green bell pepper (diced)
3 cups black beans
canned
low-sodium (or cooked from dry)
2 cups chicken broth (low sodium)
1 tablespoon vinegar
1/2 teaspoon oregano (dried)
black pepper (to taste)
3 cups brown rice (cooked)
Steps
Wash hands with soap and water.
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 seasoning; bring to a boil then lower to a simmer. Cook covered for 5 minutes.
Spoon over cooked rice and serve.
Nutrition Facts
Nutrients | Amount |
---|---|
Total Calories | 335 |
Total Fat | 4 g |
Saturated Fat | 1 g |
Cholesterol | 0 mg |
Sodium | 225 mg |
Carbohydrates | 62 g |
Dietary Fiber | 13 g |
Total Sugars | 4 g |
Added Sugars included | 0 g |
Protein | 15 g |
Vitamin D | 0 mcg |
Calcium | 84 mg |
Iron | 4 mg |
Potassium | 700 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Cuban Beans and Rice. Recipe source: Cooking Demo II Food and Health Communications, Inc.. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.