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Cuban Beans and Rice

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Cuban Beans and Rice
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  • Makes: 4 servings

Vinegar, oregano, garlic, and onions kick up the flavor in this classic rice and bean recipe.

Ingredients

  • 1 teaspoon olive oil
  • 1 tablespoon garlic (minced)
  • 1 cup onion (chopped)
  • 1 cup green bell pepper (diced)
  • 3 cup black beans (cooked)
  • 2 cup chicken broth (low sodium)
  • 1 tablespoon vinegar
  • 1/2 teaspoon oregano (dried)
  • black pepper (to taste)
  • 3 cup brown rice (cooked)

Directions

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 seasoning, bring to a boil then lower to a simmer; cook covered for 5 minutes.

3. Spoon over cooked rice and serve.

Notes

Learn more about:

Source: Food and Health Communications, Inc., Cooking Demo II

Nutrition Information

Serving Size: 1 1/2 cups prepared beans and rice, 1/4 of recipe (510g)
Nutrients Amount
Calories 96
Total Fat N/A
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 75 mg
Total Carbohydrate 18 g
Dietary Fiber 4 g
Total Sugars 1 g
Added Sugars included 0 g
Protein 4 g
Vitamin D 0 mcg
Calcium 27 mg
Iron 1 mg
Potassium 215 mg
N/A - data is not available
Nutrients Amount
Calories 96
Saturated Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Linoleic Acid 0 g
a-Linolenic Acid 0 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 0 mg
Total Carbohydrate 18 g
Dietary Fiber 4 g
Total Sugars 1 g
Added Sugars 0 g
Protein 4 g
Minerals
Calcium 27 mg
Potassium 215 mg
Sodium 75 mg
Copper 150 mcg
Iron 1 mg
Magnesium 34 mg
Phosphorus 94 mg
Selenium 4 mcg
Zinc 1 mg
Vitamins
Vitamin A 2 mcg RAE
Vitamin B6 0 mg
Vitamin B12 0 mcg
Vitamin C 8 mg
Vitamin D 0 mcg
Vitamin E 0 mg
Vitamin K 2 mcg
Folate 32 mcg DFE
Thiamin 0 mg
Riboflavin 0 mg
Niacin 1 mg
Choline 16 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

CMP Food Groups
MyPlate Food Groups
Vegetables
1 1/4 cups
Grains
1 3/4 ounces
Protein Foods
2 3/4 ounces

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