VIDEO: Cuban-Style Black Beans and Rice Recipe
This recipe for Cuban-style black beans and brown rice is perfect as a side dish or as a meatless meal on its own. It’s budget-friendly and packed with nutrients. First of all, beans of any kind — black, red, garbanzo or pinto — are packed with a unique mix of critical vitamins and minerals. They’re also rich in protein and fiber, a nutrient linked to a reduced risk of chronic disease, and have almost no fat and no cholesterol. A bonus: beans digest slowly providing sustained energy. Whether you soak them when they’re dried or buy them canned, beans can be tossed into countless dishes, from salads and sandwich spreads to soups and sides.
Brown rice is a healthy grain has the same price point as its white cousin but includes a richer source of nutrients, like B vitamins, magnesium and fiber. Added vitamins from the peppers and full of flavorful ingredients, including bacon bits (which don’t actually contain bacon but are made of soy), make this a hearty dish for the whole family.
Cuban-Style Black Beans and Rice
(Downloadable/printable pdf of this recipe)
Yield: 6 servings
Ingredients for your Kroger shopping list:
1 cup brown rice
2 teaspoons olive oil
1 large green peppers, chopped
1 large red pepper, chopped
1 small yellow onion, chopped
2 cloves garlic, minced
2 15-ounce cans of black beans drained and rinsed
1 tablespoon red wine vinegar
1 teaspoon oregano
1 teaspoon cumin
1/2 cup water
2 teaspoons bacon bits
¼ cup chopped cilantro (optional)
Cook rice according to package directions. Heat oil in a large saucepan over medium heat and sauté peppers, onion and garlic until tender. Add the black beans, vinegar, oregano, cumin and water. Simmer, covered for 10 minutes. Mix in the bacon bits. Serve beans over the rice. Garnish with chopped cilantro if desired.
NUTRITION INFORMATION PER SERVING: 230 Calories; 3 grams Fat; 0.5 grams Saturated Fat; < 1 mg Cholesterol; 316 mg Sodium; 46 grams Carbohydrates; 3 grams Sugar; 9 grams Fiber; 9 grams Protein
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