Cuban Beans and Rice Recipe

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Ingredients:

Serving

1 tbsp olive oil
1 cup chopped onion
1 green bell pepper, chopped
2 cloves garlic, minced
1 tsp salt
4 tbsp tomato paste
1 (15.25 oz) can kidney beans, drained with liquid reserved
1 cup uncooked white rice

Directions:

Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice.
Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	169.08 Kcal (708 kJ)
Calories from fat	24.44 Kcal
		% Daily Value*
Total Fat	2.72g	4%
Sodium	407.09mg	17%
Potassium	213.93mg	5%
Total Carbs	32.41g	11%
Sugars	3.29g	13%
Dietary Fiber	1.84g	7%
Protein	3.41g	7%
Vitamin C	24.3mg	40%
Vitamin A	0.5mg	16%
Iron	10.1mg	56%
Calcium	18.6mg	2%

Amount Per 100 g
Calories	163.27 Kcal (684 kJ)
Calories from fat	23.6 Kcal
		% Daily Value*
Total Fat	2.62g	4%
Sodium	393.1mg	17%
Potassium	206.58mg	5%
Total Carbs	31.3g	11%
Sugars	3.17g	13%
Dietary Fiber	1.77g	7%
Protein	3.29g	7%
Vitamin C	23.4mg	40%
Vitamin A	0.5mg	16%
Iron	9.8mg	56%
Calcium	18mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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