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Recipe of the Day
No-Fuss Eggplant Parm
A delicious and minimal way to enjoy this classic Italian dish.
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Yield: Serves 4. 2 cups per serving.
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Cuban Beans and Rice
| Nutrition Information | |
| Calories: | 390 |
| Total Fat: | 4g |
| Saturated Fat: | 0.6g |
| Trans Fat: | 0g |
| Cholesterol: | 12mg |
| Sodium: | 135mg |
| Carbohydrates: | 70g |
| Dietary Fiber: | 15g |
| Sugars: | 4.5g |
| Protein: | 19g |
| Vitamin A: | 120iu (2%) |
| Vitamin C: | 31.3mg (52%) |
| Calcium: | 67mg (6%) |
| Iron: | 3.7mg (20%) |
1 teaspoon olive oil
1 tablespoon minced garlic
1 cup chopped onion
1 cup diced green bell pepper
3 cups cooked black beans, drained
2 cups low-sodium chicken broth
1 tablespoon vinegar
1/2 tsp dried oregano
1/4 teaspoon black pepper
3 cups cooked brown rice
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 seasonings, bring to a boil then lower to a simmer; cook covered for 5 minutes. Spoon bean mixture over cooked rice and serve hot.
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