| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
people
|
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 1/2 tsp black pepper
- 2 garlic cloves minced, or 2 cubes frozen crushed garlic
- 1 1/2 cups dry brown rice
- 3 cups water
- 1 tbsp olive oil
- 1 onion diced
- 1/2 tsp black pepper
- 5 garlic cloves minced, or 5 cubes frozen crushed garlic
- 2 15-oz cans kidney beans or 3 1/2 cups cooked beans
- 1 tsp ground cumin
- 1 green bell pepper diced (preferably organic)
- 1 cup pitted black olives sliced, about 25
Ingredients
|
Instructions
- For the Rice: In a large pot, sauté onion and black pepper in olive oil over medium-high heat until onion is translucent, about 3 minutes.
- Add garlic and continue to cook until it starts to brown, about 2 minutes. Add rice, stirring to let it absorb the flavors, about 2 more minutes.
- Add water and bring to a boil. Cover with a tight lid and reduce heat to simmer. Cook for about 25 minutes, until all the water is absorbed.
- For the Beans: While rice cooks, in a separate, medium-sized pot, sauté onion and black pepper in olive oil over medium-high heat until onion is translucent, about 3 minutes.
- Add garlic and continue to cook until it starts to brown, about 2 minutes.
- Add remaining ingredients and bring to a boil. Reduce heat to simmer and cook until peppers are tender, about 10 minutes. Serve hot.
- Store leftovers in the fridge for up to 5 days.
Recipe Notes
Nutrition Facts
Puerto Rican Rice and Beans
Amount Per Serving
Calories 312
Calories from Fat 99
% Daily Value*
Total Fat 11g
17%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 0mg
0%
Sodium 889mg
37%
Potassium 120mg
3%
Total Carbohydrates 52g
17%
Dietary Fiber 14g
56%
Sugars 4g
Protein 13g
26%
Vitamin A
3%
Vitamin C
44%
Calcium
7%
Iron
20%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe from Cooking with Trader Joe's: Skinny Dish by Jennifer K. Reilly, RD