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Cuban Black Beans and Rice

by / Wednesday, 04 September 2013 / Published in SIDE DISHES

INGREDIENTS

1 (15-ounce) can Black Beans, drained and rinsed
1 tablespoon olive oil or other oil
1/2 cup green bell pepper, chopped
1/2 cup onion, chopped
1 clove garlic, minced
1 (16-ounce) can whole tomatoes, undrained and cut into small chunks
1/2 pound cooked ham, coarsely chopped
1/2 teaspoon dried oregano leaves
1/8 teaspoon ground red pepper (cayenne0
1 bay leaf
2 cups rice (cooked and hot)

PREPARATION

Heat oil in large skillet over medium-high heat. Add green pepper, onion, and garlic; cook and stir until crisp-tender. Stir in beans, tomatoes, ham oregano, ground red pepper, and bay leaf; simmer for 10 minutes. Remove bay leaf. Place rice on large platter and cover with bean mixture. Garnish with a sprig of parsley or mint. Serve hot.

NUTRITIONAL INFORMATION (per serving)

Servings per recipe: 4
Calories: 456
Carbohydrates: 56.4g
Fat: 12.9g
Cholesterol: 66.9mg
Protein: 20.5g
Fiber: 5.6g
Sodium: 1634.3mg

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