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Cuban Beans and Rice

Black Beans and Rice

Garlic, onion and bell pepper livens up this black bean and brown rice for a great Cuban beans and rice dish cooked in chicken broth.


1 teaspoon olive oil
1 tablespoon minced garlic
1 cup chopped onion
1 cup diced green bell pepper
3 cups black beans, cooked
2 cups chicken broth, low sodium
1 tablespoon vinegar
1/2 teaspoon dried oregano
Black pepper to taste
3 cups brown rice, cooked


Heat the olive oil in a large nonstick skillet. Saute the garlic, onion, and green bell pepper until golden, about 3 minutes.

Stir in the beans, broth, vinegar and seasoning, bring to a boil then lower to a simmer; cook covered for 5 minutes.

Spoon over cooked rice and serve.

Nutrition Information

Recipe makes 4 servings.
Serving size: 1-1/2 cup
Calories: 390; Total Fat: 4g; Saturated Fat: 0g; Cholesterol: 5mg; Sodium: 80mg; Carbohydrates: 71g; Protein: 18g; Fiber: 15g; Sugar: 4g

Helpful Hint

You can cook brown rice the same as white rice, but you may have to increase the amount of liquid in a recipe by about 1/3 cup per 2-cups of rice.

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