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Cuban Black Beans and Rice

By

Weight Watchers. 5 pts. per serving

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Ingredients

  • 3 C cooked white rice, long-grain variety
  • 2 tsp olive oil
  • 1-3/4 C red onions, chopped, divided
  • 1 medium banana pepper, cubanelle or other sweet pepper, diced (about 1 C)
  • 1-1/2 Tbsp minced garlic
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 31 oz canned black beans (two 15.5-oz cans), undrained
  • 1/2 C water
  • 1 tsp table salt, or to taste
  • 1 Tbsp red wine vinegar
  • 2/3 C cilantro, fresh, chopped, divided
  • 1 medium lime, cut into 6 wedges

Details

Servings 6

Preparation

Step 1

1. Heat oil in a large nonstick skillet over miedum-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.

2. Stir in beans and their liquid, water, and salt; bring to simmer. Reduce heat to low and simmer for flavors to blend, about 5 minutes. Remove from heat; stir in vinegar and 1/3 C of cilantro.

3. 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.

Yields about 3/4 cup of beans and 1/2 cup of rice per serving.

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