Cuban Black Beans and Rice

This simple black bean and rice recipe comes together in the time it takes to cook the rice (20 minutes). Tastes even better the next day. Add cilantro and chopped radishes for extra flavor and garnish or keep it simple for a quick fix dinner.



Cubin Black Beans and Rice
Adapted from realsimple.com


INGREDIENTS:

1 cup long-grain white rice
1 tablespoon olive oil
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, crushed or minced
salt and pepper
1 teaspoon ground cumin
2 15.5-ounce cans black beans, rinsed
1 teaspoon dried oregano
1 tablespoon rice wine vinegar
4 radishes, finely chopped
1/4 cup fresh cilantro

DIRECTIONS:


Start cooking the rice according to the package directions.
Meanwhile, heat the oil in a saucepan over medium-high heat.
Add the onion and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
Stir in the cumin, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook for 1 minute.
Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes.
Add the vinegar. Smash some of the beans with the back of a spoon to thicken. Serve over rice. Top with the radishes and cilantro.

Serves 4.

Nutritional Information:

Per Serving (recipe makes 4 servings)

Calories 368

Fat  5g

Sat Fat  1g

Cholesterol  0mg

Sodium  1077mg

Protein  14g

Carbohydrate  71g

Fiber  11g