Cuban Beans and Rice
Makes: 4 Servings

Cuban Beans and Rice

Vinegar, oregano, garlic, and onions kick up the flavor in this classic rice and bean recipe.

Prep time: 10 minutes

Cook time: 10 minutes


  • 1 teaspoon olive oil
  • 1 tablespoon garlic, minced
  • 1 cup onion, chopped
  • 1 cup green bell pepper, diced
  • 3 cups black beans, cooked
  • 2 cups chicken broth, low-sodium
  • 1 tablespoon vinegar
  • 1/2 teaspoon oregano, dried
  • black pepper to taste
  • 3 cups brown rice, cooked
Serving Size: 1 1/2 cups
Total Fat4 g
Saturated Fat1 g
Cholesterol0 mg
Sodium299 mg
Total Carbohydrate72 g
Dietary Fiber15 g
Total Sugars4 g
Added Sugars included0 g
Protein18 g


  1. Heat the olive oil in a large nonstick skillet. Sauté the garlic, onion, and green bell pepper until golden, about 3 minutes.
  2. Stir in the beans, broth, vinegar and seasoning, bring to a boil then lower to a simmer; cook covered for 5 minutes.
  3. Spoon over cooked rice and serve.

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