Sunday, December 2, 2012

Black Beans & Rice With A Cuban Twist




This is a tasty recipe I have been making as a side dish to my vegan burgers and a my enfrijoladas.
 The enfrijoladas is a  new recipe I will be posting soon, shown below .  

Black Beans & Rice With A Cuban Twist and Enfrijoladas

My family really enjoys this rice recipe, as it has a bit of a "kick" to it.  I hope you like it too!

 Weight Watcher Points Plus followers this dish has 54 points for the entire recipe. Divide into portions as you choose.

 Black Beans & Rice With A Cuban Twist          Serves 6
2 cups long grain white rice
2 cups Pace or other salsa
2 cups vegetable or chicken broth 
1 Tbsp olive oil
1/2 medium onion, chopped
1 cup green pepper, chopped
1 cup red or orange pepper, chopped
1 heaped tsp minced garlic
2 tsp cumin
1 tsp paprika
1 tsp turmeric
1 tsp dried oregano
2 cans black beans, drained and rinsed

In a very large skillet saute onions and peppers in oil. Add some broth if needed while sauteing. Add all seasonings, rice, salsa and broth. Bring to a boil and simmer for about 20 minutes, add beans and continue cooking until rice is tender and beans are warm.  This makes a consistency that is a bit thick, if you prefer add more broth or salsa to desired consistency.




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