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Vegetarian Healthy Favorite: Cuban Black Beans and Rice

May 17, 2010


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┬áreally easy to prepare and very filling. Feel free to substitute quinoa for the rice, if desired.

Cuban Black Beans and Rice

Prep: 15 minutes
Cook: 50 minutes
Yield: 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
1 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.


One Response to “Vegetarian Healthy Favorite: Cuban Black Beans and Rice”
gaea says:
August, 01 2010at 05:57 pm
hmm mostly sounds yummy tho methinks the chicken broth renders it un- vegetarian. How about adding fresh Cilantro and its awesome tasty flowers and=or the dried version coriander ~ peace

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