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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 Knorr® Chicken flavor Bouillon Cube(s), cut in half, divided
  • 1/4 cup finely chopped green bell pepper
  • 1 can (15 oz.) low sodium black beans, undrained
  • 1 Tbsp. minced garlic
  • 1 tsp. dried oregano leaves, crushed

NUTRITIONAL INFORMATION

 

recipeNutrients.nutrientsPerServingColumnHeading

Calories410
Total Fat16g
Saturated Fat2.5g
Trans Fat0g
Polyunsaturated Fat2g
Monounsaturated Fat10g
Cholesterol0mg
Sodium770mg
Total Carbs58g
Dietary Fiber10g
Sugars3g
Protein11g
Vitamin D0mcg
Calcium69mg
Iron3mg
Potassium533mg

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 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 1/2 Knorr® Chicken flavor Bouillon Cube 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.