Cuban Beans and Rice

Rice Side Dish - Side Dish

I originally got this from a Cuban friend, but made some changes to it. I have had it many times, the leftovers are very good wrapped in a tortilla, too. Very filling dish.

Brief

Prep 10 mins

Cook: 50 mins

Total: 1hr

Servings: 6

Yield: 6 servings

Cuban Beans and Rice

Ingredients

1 tablespoon olive oil

1 cup chopped onion

1 green bell pepper

chopped

2 cloves garlic

minced

1 teaspoon salt

4 tablespoons tomato paste

1 (15.25 ounce) can kidney beans

drained with liquid reserved

1 cup uncooked white rice

Colorado Mexican Rice

Side Dish

Directions

Step 1

Heat oil in a large saucepan over medium heat. Saute onion bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice.

Step 2

Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low for 45 to 50 minutes or until liquid is absorbed and rice is cooked.

Nutritional Information

Cuban Beans and Rice

Servings Per Recipe:6

Calories: 257.6

% Daily Value *

Protein: 7.3g 15%

Carbohydrates: 49.3g 16%

Dietary Fiber: 4.9g 20%

Sugars: 8.9g

Fat: 3.2g 5%

Saturated Fat: 0.4g 2%

Cholesterol: 1.6mg 1%

Vitamin A Iu: 284.3IU 6%

Niacin Equivalents: 2.5mg 19%

Vitamin B6: 0.2mg 12%

Vitamin C: 19.1mg 32%

Folate: 62.8mcg 16%

Calcium: 54.7mg 6%

Iron: 2.6mg 14%

Magnesium: 20.6mg 7%

Potassium: 223.2mg 6%

Sodium: 750.4mg 30%

Thiamin: 0.2mg 17%

Calories From Fat: 28.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.