Cuban-Style Black Beans and Brown Rice

This classic dish combines fiber-rich black beans and complex carbohydrates from brown rice to provide a highly satisfying, plant-powered protein boost.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 teaspoon olive oil · 42 kcal in the whole recipe
• 1 tablespoon garlic, minced · 12 kcal in the whole recipe
• 1 cup onion, chopped · 56 kcal in the whole recipe
• 1 cup green bell pepper, diced · 32 kcal in the whole recipe
• 3 cups low-sodium black beans, drained · 638 kcal in the whole recipe
• 2 cups low-sodium chicken broth · 27 kcal in the whole recipe
• 1 tablespoon vinegar · 3 kcal in the whole recipe
• 1/2 teaspoon dried oregano · 2 kcal in the whole recipe
• Black pepper to taste
• 3 cups cooked brown rice · 800 kcal in the whole recipe

Method

1. Heat the olive oil in a large nonstick skillet over medium heat.

   

2. Sauté the minced garlic, chopped onion, and green bell pepper until golden and fragrant, about 3 minutes.

   

3. Stir in the black beans, chicken broth, vinegar, dried oregano, and black pepper. Bring the mixture to a boil, then reduce the heat to low.

   

4. Cover and simmer gently for 5 minutes to let the flavors meld.

   

5. Spoon the warm bean mixture over the cooked brown rice and serve immediately.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.