Cuban Black Beans and Rice

Photo: Antonis Achilleos; Styling: Gerri Williams
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Nutritional Information

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


  • 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


  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.
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