Cuban Black Beans and Rice

Photo: Antonis Achilleos; Styling: Gerri Williams
Recipe from All You

More From Allyou

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 477
  • Fat: 18g
  • Saturated fat: 6g
  • Protein: 22g
  • Carbohydrate: 57g
  • Fiber: 13g
  • Cholesterol: 33mg
  • Sodium: 1064mg

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. 1. Cook rice as package label directs.
  2. 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. 3. Stir in rice and cook, tossing well, for 2 minutes. Season with salt and pepper. Serve hot.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cuban Black Beans and Rice Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy