pen rainbow

Tuesday, February 2, 2016

Tuesday's Cupboard—Cuban Rice & Black Beans

One of my favorites—easy, inexpensive & so good!



cuban rice & black beans

adapted from weight watchers magazine, january/february 2016

This dish is even better heated up in a casserole as leftovers

prep: 20 mins
cook: 45 mins
serves: 6
equipment:  Large rounded nonstick frying pan

ingredients
  • 6 slices lean bacon, chopped
  • 1 medium sweet yellow onion, chopped
  • 1 red + 1 yellow + 1 orange bell pepper, chopped
  • 1 T. jarred chopped garlic in H2O (or 3 fresh, chopped)
  • 1/2 tsp. kosher salt
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 bay leaf
  • 3/4 c. uncooked white rice, rinsed
  • 1_15 oz. can black beans with liquid
  • 1 can of water (use the bean can)
  • 1 T. cider or red wine vinegar

make it!
  1. In a large nonstick frying pan, cook chopped bacon over medium heat until almost done
  2. Add onion, bell peppers & garlic; cook stirring occasionally until veggies are softened
  3. Stir in salt, cumin, oregano, bay leaf & uncooked rice; combine well
  4. When rice is coated with spices, add beans & liquid, a can of water & vinegar
  5. Bring to a boil over high heat
  6. Reduce heat to low & cover; simmer until rice is cooked & liquid is absorbed, 20-30 mins
  7. Remove from heat & let rest for 5 minutes;  remove bay leaf before serving


Lighten up:  Use 3 strips of turkey bacon & brown in 2 T. olive oil (instead of 6 slices of lean bacon).