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This Cuban beans and rice recipe was originally given to me by a friend, but I changed it. I have made it many times, and the leftovers work well wrapped in a tortilla, too. It’s a very filling dish.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 4 tablespoons tomato paste
- 1 (15.25 ounce) can kidney beans, drained with liquid reserved
- 1 cup uncooked white rice
Directions
Step 1
Heat oil in a large saucepan over medium heat. Saut? onion, bell pepper, and garlic. When onion is translucent, add salt and tomato paste. Reduce heat to low and cook, 2 minutes. Stir in beans and rice.
Step 2
Pour liquid from beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low, 45 to 50 minutes, or until liquid is absorbed and rice is cooked.
Tips
You can substitute black beans, if you prefer.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 258 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat0g | 2% |
| Cholesterol2mg | 1% |
| Sodium750mg | 33% |
| Total Carbohydrate49g | 18% |
| Dietary Fiber5g | 18% |
| Total Sugars9g | |
| Protein7g | |
| Vitamin C19mg | 96% |
| Calcium55mg | 4% |
| Iron3mg | 14% |
| Potassium223mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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