For all of those vegetarian friends and fans, here’s one for you. Cuban Black Beans and Rice is perfect as a main dish or even side dish. Black beans are extremely healthy, as they are a very good source of cholesterol-lowering fiber. They are also rich in antioxidants and may help to protect against cancer. This recipe is really easy to prepare and very filling. Feel free to substitute quinoa for the rice, if desired.
Cuban Black Beans and Rice
6 to 8 servings
33/4 cups reduced-sodium chicken broth
11/2 cups brown rice
1 large onion, chopped
1 jalapeno, seeded and chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon salt
2 teaspoons olive oil
2 (15-ounce) cans black beans, rinsed and drained
1 tablespoon fresh lime juice
Greek yogurt, chopped green onions
1. Bring chicken broth to a boil in a large saucepan. Add rice; reduce heat and simmer 40 minutes.
2. While rice is cooking, saute onion, jalapeno, garlic, cumin and salt in hot oil in a large nonstick skillet, 5 minutes or until onion is tender. Add to rice. Stir in beans and lime juice and heat through, about 5 minutes. Garnish with Greek yogurt and green onions.