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Cuban Beans and Rice Recipe

Recipe by: 106a802496d678ba

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook50 m
  • Ready In1 h
  • 1Heat 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.
  • 2Pour 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.
Ingredients
  • 6 servings
  • 258 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    258
    13%
  • Fat:
    3.2
    5%
  • Carbs:
    49.3
    16%
  • Protein:
    7.3
    15%
  • Cholesterol:
    2
    < 1%

Based on a 2,000 calorie diet

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