Black Bean Spanish Rice
Angie McGowan
A Cuban classic that goes well with fried plantains.
Ingredients
- 2 cups white rice, rinsed and drained
- 1 15 oz can black beans
- 1 15 oz can chopped tomatoes and green chilies
- 1/2 onion, chopped
- 2 cloves garlic, minced and grated
- 2 cups chicken stock
- 1/4 cup water
- 1/4 tsp dried oregano
- 1/4 tsp dried cilantro
- 1/4 tsp cumin
- 1/4 tsp coriander
Directions
- Rinse and drain rice. Add rice and all other ingredients to a saucepan and bring to a boil.
- When it reaches a boil, turn to a simmer and cover. Simmer rice for about 15 minutes and then remove from heat.
- Let the rice rest for 10 to 15 minutes or longer before serving.
Nutrition
% Daily Value
Calories
153
Calories from Fat
11
% Daily Value
Total Fat
1g
2%
Saturated Fat
0g
2%
Polyunsaturated Fat
0g
Monounsaturated Fat
1g
Cholesterol
2mg
1%
Sodium
666mg
28%
Potassium
400mg
11%
Total Carbohydrate
31g
Dietary Fiber
4g
15%
Sugars
2g
Sugar Alcohols
0g
Protein
7g
14%