Cuban Beans and Rice

15 min · Serves 4

Based on a recipe from Cooking Demo II Food and Health Communications, Inc., via USDA MyPlate Kitchen

What goes in

• 4.9 mlolive oil
• 14.8 mlgarlic, minced
• 1 cuponion, chopped
• 1 cupgreen bell pepper, diced
• 3 cupsblack beans, canned, low-sodium
• 2 cupschicken broth, low-sodium
• 14.8 mlvinegar
• 2½ mldried oregano
• black pepper (optional)
• 3 cupsbrown rice, cooked

How to cook it

1. Warm the olive oil in a large skillet over medium heat.
2. Add the garlic, onion, and bell pepper to the pan and cook for about 3 minutes until they soften and turn golden.
3. Mix in the black beans, broth, vinegar, and seasonings.
4. Bring the mixture to a boil, then reduce the heat to low and cover the pan.
5. Simmer the beans for 5 minutes.
6. Serve the bean mixture over the warm cooked brown rice.

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