Cuban rice and black beans
4
Points®
Temps total: 1 h 10 min • Préparation: 20 min • Cuisson: 45 min • Portions: 6 • Difficulté: Facile
This lightened up beans and rice recipe is part of a traditional Cuban menu. Pair it with lean turkey picadillo and a pineapple and avocado salad for a delicious meal.
Ingrédients
Olive oil
2 tbsp(s), (30 ml)
Uncooked turkey bacon
2 slice(s), chopped
Onion
1 small, finely chopped
Bell pepper
1 item(s), medium, green variety, finely chopped
Garlic
2 clove(s), large, minced
Table salt
1 tsp(s), (5 ml)
Ground cumin
½ tsp(s), (2 ml)
Dried oregano
½ tsp(s), (2 ml)
Bay leaf
1 leaf/leaves
Uncooked white rice
¾ cup(s), (175 ml) long-grain, rinsed
Canned low sodium black beans
15 oz, (450 ml) or no salt added, with liquid
Water
1 cup(s), (250 ml)
Apple cider vinegar
1 tbsp(s), (15 ml)
Instructions
1
Heat oil in a large, heavy pot over medium heat. When oil shimmers, add bacon; cook, stirring occasionally, until browned, 5-6 minutes. Add onion and pepper; cook, stirring occasionally, until softened, 3-4 minutes. Add garlic; cook, stirring a few times, 30 seconds. Stir in salt, cumin, oregano, bay leaf and rice.
2
When rice is coated with oil, add beans and their liquid, water and vinegar; bring to a boil over high heat. Reduce heat to low and cover; simmer until rice is cooked and liquid has been absorbed, 20-30 minutes.
3
Remove pot from heat; cover and let sit 5 minutes. Remove bay leaf before serving.
4
Serving size: 175 ml (3/4 cup)
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