Cuban Red Beans and Rice

START TO FINISH: 35 minutes MAKES 4 servings

• 1 large sweet onion, cut into thin wedges
• 1 large green or red sweet pepper, seeded and chopped
• 4 cloves garlic, minced
• 1 tablespoon canola oil
• 1⁄2 cup snipped fresh cilantro
• 1⁄2 teaspoon dried oregano, crushed
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon ground black pepper
• 2 15- to 16-ounce cans pinto beans and/or red kidney beans, rinsed and drained
• 1 cup vegetable broth
• 1⁄4 cup lime juice
• 1 8.8-ounce package cooked brown rice or 2 cups cooked brown rice
• Lime wedges and/or small hot chile peppers (optional)

1. In a large saucepan cook onion, sweet pepper, and garlic in hot oil over medium heat for 5 to 10 minutes or until onion is tender. Add 1⁄4 cup of the cilantro, the oregano, cumin, and black pepper. Cook and stir for 1 minute more.
2. Add drained beans and broth. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until liquid is thickened to desired consistency. Stir in lime juice.
3. Prepare rice according to package directions. Serve beans over rice and sprinkle with the remaining 1⁄4 cup cilantro. If desired, serve with lime wedges and/or hot peppers.

PER SERVING: 351 cal., 6 g total fat (1 g sat. fat), 0 mg chol., 805 mg sodium, 62 g carb., 13 g fiber, 17 g pro.


Keep a stash of cooked beans and grains on hand. When cooking beans and grains, make extra. Measure the cooled, cooked beans and grains into serving-size portions and place in freezer bags. Press out air before sealing bags, label and date the bags, and freeze up to 3 months. To thaw, place frozen beans or grains in a microwave-safe bowl. Microwave, covered, on 50 percent power (medium) for 1 to 1½ minutes or until heated through, stirring once.