Rating: 4 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

In Cuba, the name of this dish refers to the mix of African and Spanish cultures. Vegetarians can make an entrée of this soul-satisfying side.

David Bonom
Recipe by Cooking Light September 2006

Gallery

Recipe Summary test

Yield:
12 servings (serving size: about 1/2 cup beans and 1/2 cup rice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions, omitting salt and fat.

    Advertisement
  • Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic to pan; cook 10 minutes or until tender, stirring occasionally. Add tomato to pan; cook for 2 minutes. Add vinegar and the next 6 ingredients (through red pepper) to pan; cook for 2 minutes. Stir in 1/4 cup water, beans, and pepper sauce; bring to a boil. Reduce heat, and simmer for 10 minutes or until heated through, stirring occasionally.

Nutrition Facts

261 calories; calories from fat 9%; fat 2.7g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.4g; protein 10.5g; carbohydrates 55.5g; fiber 10.7g; iron 4.4mg; sodium 492mg; calcium 88mg.
Advertisement