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Cuban Rice & Black Beans

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  • 4 Tbsp. olive oil, divided
  • 1 cup finely chopped onion, divided
  • 1 cup uncooked brown rice
  • 2 cups water
  • 1 Tbsp. Knorr® Chicken flavor Bouillon, divided
  • 1/4 cup finely chopped green bell pepper
  • 1 can (15 oz.) low sodium black beans, undrained
  • 1 Tbsp. garlic, finely chopped
  • 1 tsp. dried oregano leaves, crushed

NUTRITIONAL INFORMATION

 

Amount per serving

Calories410
Total Fat16g
Saturated Fat2.5g
Trans Fat0g
Cholesterol0mg
Sodium770mg
Total Carbs58g
Dietary Fiber10g
Sugars3g
Protein11g
Vitamin D0mcg
Calcium67mg
Iron3mg
Potassium690mg

  • 1 Heat 2 Tbsp. oil in 3-qt. saucepan over medium heat and cook 1/2 cup onion, stirring occasionally, until tender, about 5 minutes . Add rice and cook, stirring frequently, until rice is golden, about 2 minutes. Add water and 1-1/2 tsp. Knorr® Chicken flavor Bouillon and bring to a boil over high heat. Reduce heat to low and simmer covered until rice is tender, about 45 minutes.
  • 2 Meanwhile, heat remaining 2 Tbsp. oil in 2-qt. saucepan over medium heat and cook remaining 1/2 cup onion with green pepper, stirring occasionally, until vegetables are tender, about 5 minutes. Stir in remaining ingredients and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until beans are tender, about 12 minutes.
  • 3 Garnish, if desired, with cilantro.