Cuban-Style Black Beans and Rice

Ingredients:

• 1/2 cup quick-cooking brown rice
• 2 (15 oz.) cans black beans, drained but not rinsed
• 1 tbsp. extra-virgin olive oil
• 1 red bell pepper, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup drained petite diced tomatoes
• 1 1 /2 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1 tbsp. lime juice
• 1/2 tsp. hot pepper sauce

Makes 4 Servings (1 cup bean mixture & 1/2 cup rice per serving)

 

1. Cook the rice according to the package directions, omitting the fat is desired; keep warm.
2. With a fork, coarsely mash 1 cup of the beans; set aside.
3. Heat the oil in a large saucepan over medium-high heat. Add the bell pepper, onion, and garlic; cook, stirring, until the vegetables are softened, about 4 minutes. Add the whole and mashed beans, the tomatoes with their juice, the cumin, and oregano; cook, stirring occasionally, until the mixture thickens slightly and the vegetables are very tender, about 10 minutes.
4. Add the lime juice and pepper sauce, stirring to mix well. Serve over the rice.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This dish makes a great meal or side dish alongside a Latin flavored protein. You have three servings of vegetables in this dish so you'll get your share of nutrients. Don't worry if this dish looks like a hot mess, it tastes great and it's full of flavor.