Cuban Beans and Rice

  • 1 teaspoon olive oil
  • 1 Tablespoon minced garlic
  • 1 cup chopped onion
  • 1 cup diced green bell pepper (or try other colors)
  • 3 cups cooked black beans, drained
  • 2 cups low-sodium chicken broth
  • 1 Tablespoon white vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 3 cups cooked brown rice

  1. Heat the olive oil in a large nonstick skillet.  Saute the garlic, onion, and green bell pepper until golden, about 3 minutes.
  2. 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.

Nutrients Per Serving: Calories 407, Protein 19g, Carbohydrate 72g, Sugar 3g,Total Fat 6g, Saturated Fat 1g, Fiber 15g, Cholesterol 0mg, Sodium 352mg

Source: Home Run Cooking Cookbook


  • You can prepare your own dried beans, or used canned.
  • If you like to add meat, consider turkey sausage or shrimp.
  • Fill half your plate with fruits and veggies.