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Cuban Beans and Rice

Cuban Beans and Rice Photo
Nutrition Information
Calories: 390
Total Fat: 4g
Saturated Fat: 0.6g
Trans Fat: 0g
Cholesterol: 12mg
Sodium: 135mg
Carbohydrates: 70g
Dietary Fiber: 15g
Sugars: 4.5g
Protein: 19g
Vitamin A: 120iu (2%)
Vitamin C: 31.3mg (52%)
Calcium: 67mg (6%)
Iron: 3.7mg (20%)

Yield: Serves 4. 2 cups per serving.

1 teaspoon olive oil
1 tablespoon minced garlic
1 cup chopped onion
1 cup diced green bell pepper
3 cups cooked black beans, drained
2 cups low-sodium chicken broth
1 tablespoon vinegar
1/2 tsp dried oregano
1/4 teaspoon black pepper
3 cups cooked brown rice

Heat the olive oil in a large nonstick skillet. Saute the garlic, onion and green bell pepper until golden, about 3 minutes.

Stir in the beans, broth, vinegar and seasonings, bring to a boil then lower to a simmer; cook covered for 5 minutes. Spoon bean mixture over cooked rice and serve hot.

Total Preparation & Cooking Time: 20 min. (5 Prep, 15 Cook)

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