Cuban Black Beans and Rice
This meatless main meal is ultra-satisfying. If you can't find banana or cubanelle peppers, use red or green bell peppers instead.
- 2 1/2 cups water, divided
- 1 cup uncooked white rice, long grain-variety
- 2 teaspoons olive oil
- 1 3/4 cups chopped uncooked red onions, divided
- 1 medium banana pepper, cubanelle or other sweet pepper, diced
- 1 1/2 tablespoons minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 31 ounces canned black beans
- 1 teaspoon table salt, or to taste
- 1 tablespoon red wine vinegar
- 2/3 cup fresh, chopped cilantro, divided
- 1 medium fresh lime, cut into 6 wedges
- In a small saucepan, bring 2 cups of water to a boil; add rice and cook as package directs.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add 1 1/2 cups of onion and all of the pepper; cook, stirring occasionally, until tender, about 7 minutes. Add garlic, cumin, and oregano; cook, stirring, until fragrant, about 30 seconds.
- Stir in beans and their liquid, remaining 1/2 cup of water and salt; bring to a simmer. Reduce heat to low and simmer for flavors to blend, about 5 minutes. Remove from heat; stir in vinegar and 1/3 cup of cilantro.
- To serve, spoon beans over rice; sprinkle with 1/4 cup of remaining onion and 1/3 cup of remaining cilantro; squeeze fresh lime juice over top.
- Recipe courtesy of Weight Watchers
Per serving: 286 kcal cal., 2 g fat (0.5 g sat. fat), 56 g carb., 12 g fiber, 2 g sugar, 12 g pro., 147 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet