mpk-default-1000
  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 4 servings

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

Cooking Demo II
Food and Health Communications, Inc.

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.