R & S: Cuban Black Beans and Rice

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* Exported from MasterCook *

 

Cuban Black Beans and Rice

 

Recipe By :Robin Robertson

Serving Size : 5 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon vegetable oil

1 whole onion -- finely chopped

1/2 green bell pepper -- minced

2 cloves garlic -- minced

1 whole jalapeno chile pepper -- seeded and minced, optional

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano

16 ounces can diced tomatoes -- drained

1 1/2 cups canned black beans -- rinsed and drained

1/2 teaspoon salt

freshly ground black pepper -- to taste

4 to 6 cups hot cooked long-grain white rice

 

Heat the oil in a large saucepan over medium heat until hot. Add the onion,

bell pepper, garlic and jalapeno, if using, cover, and cook for 5 minutes, or

until the vegetables begin to soften. Stir in the cumin and oregano and cook

for 1 minute, or until fragrant. Add the tomatoes, beans, salt and pepper,

cover and simmer, stirring occasionally, for 15 minutes, or until the vegetables

are tender. Taste and adjust the seasoning, spoon over hot rice and serve.

 

Source:

" Rice & Spice "

 

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Per Serving (excluding unknown items): 105 Calories; 3g Fat (29.8% calories from

fat); 5g Protein; 14g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 455mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0