Cuban Black Beans and Rice

Photo: Antonis Achilleos; Styling: Gerri Williams

Recipe Time

Prep: 12 Minutes
Cook: 17 Minutes

Nutritional Information

Calories 477
Fat 18 g
Satfat 6 g
Protein 22 g
Carbohydrate 57 g
Fiber 13 g
Cholesterol 33 mg
Sodium 1064 mg

Ingredients

2 cups instant rice, uncooked
1 tablespoon olive oil
8 ounces dried chorizo, sliced 1/4-inch thick
1/2 medium onion, chopped (about 3/4 cup)
1 small green bell pepper, seeded and chopped (about 1 cup)
1 small red bell pepper, seeded and chopped (about 1 cup)
1 small clove garlic, minced
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon dried oregano
2 15.5-oz. cans black beans, drained and rinsed
1 14.5-oz. can petite diced tomatoes with juices
1/2 cup low-sodium chicken broth
Salt and pepper

Preparation

1. Cook rice as package label directs.

2. Warm oil in a large, heavy skillet over medium-high heat. Add chorizo, onion, bell peppers and garlic and cook, stirring often, until chorizo is lightly browned and vegetables are tender, about 5 minutes. Add cumin, paprika, turmeric and oregano; sauté for 2 minutes. Stir in beans, tomatoes and broth; cook for 5 minutes, stirring.

3. Stir in rice and cook, tossing well, for 2 minutes. Season with salt and pepper. Serve hot.

Note:

November 2012