• On Oct, 07, 2024
•  ladyrecipes
•  Recipes

143 Cals 6.5 Protein 27.5 Carbs 2.5 Fats
PREP TIME:
10 mins
COOK TIME:
50 mins
TOTAL TIME:
1 hr
YIELD:5 SERVINGS
COURSE:Side Dish
CUISINE:American
The aroma that fills your kitchen while cooking this Cuban rice and black beans dish, arroz congri, will make you want to pump up the salsa music and grab a mojito!
INGREDIENTS
2 tsp olive oil
1/2 cup chopped green bell pepper, chopped
1/2 cup chopped red bell pepper, chopped
small onion, chopped
2 cloves garlic, minced
1 cup uncooked long grain rice
15 oz can black beans, I use Goya (don”t drain)
1 1/2 cups water
1/2 tsp cumin
1 bay leaf
pinch oregano
salt and pepper to taste
INSTRUCTIONS
In a heavy medium sized pot, heat oil on medium heat.
Add onions, peppers and garlic and saute until soft, about 4-5 minutes.
Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper. Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water and just barely skims the top of the rice.
Cover, reduce heat to low, and simmer 20 minute (don’t peek).
Make sure you have a good seal on your cover, the steam cooks the rice. After 20 minutes, shut flame off and let it sit, covered another 5 minutes (don’t open the lid).
Serving: 1cup, Calories: 143kcal, Carbohydrates: 27.5g, Protein: 6.5g, Fat: 2.5g, Saturated Fat: 0.5g, Sodium: 322mg, Fiber: 5g, Sugar: 2gBlue Smart Points:4Green Smart Points:6Purple Smart Points:4Points +:4