Include in Print View:

Cuban Black Beans And Rice

Cuban Black Beans and Rice ( 4.5 Points recipe image
This hearty Cuban-style dish combines earthy black beans with the bright acidity of orange juice and lime, creating a complex and comforting flavor profile. The mixture is simmered with tomatoes, green bell peppers, carrots, and garlic until thick and rich, then partially blended for a velvety texture that coats every grain of brown rice. It is a perfect vegetarian main or side dish for casual weeknight dinners, potlucks, or when you crave authentic Caribbean flavors without the fuss. The addition of fresh yogurt and lime wedges at the end adds a creamy, tangy finish that balances the spices beautifully.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 959.0
Dietary: Gluten-free, Vegetarian
Description
This hearty Cuban-style dish combines earthy black beans with the bright acidity of orange juice and lime, creating a complex and comforting flavor profile. The mixture is simmered with tomatoes, green bell peppers, carrots, and garlic until thick and rich, then partially blended for a velvety texture that coats every grain of brown rice. It is a perfect vegetarian main or side dish for casual weeknight dinners, potlucks, or when you crave authentic Caribbean flavors without the fuss. The addition of fresh yogurt and lime wedges at the end adds a creamy, tangy finish that balances the spices beautifully.
Ingredients
  • 14 1/4 oz Whole tomatoes -- undrained
  • 1 cups Orange juice
  • 1 medium Green bell pepper -- chopped (1 cup)
  • 1 1/2 medium Carrots -- chopped (3/4 cup)
  • 2 cloves Garlic -- finely chopped
  • 2 teaspoons Paprika
  • 1 teaspoons Ground coriander
  • 1/8 teaspoons Crushed red pepper
  • 15 oz Black beans -- rinsed and drained
  • 4 cups Hot cooked brown rice
  • 1 cups Plain nonfat yogurt
  • If desired
Directions
  1. 1
    In a 2-quart saucepan, combine the whole tomatoes (undrained), orange juice, chopped onion, green bell pepper, carrots, garlic, paprika, ground coriander, and crushed red pepper.
  2. 2
    Bring the mixture to a boil over medium-high heat, breaking up the tomatoes with a spoon as they heat.
  3. 3
    Reduce heat to low, cover the saucepan, and simmer for about 45 minutes, stirring occasionally, until the vegetables are very tender and the mixture has thickened.
  4. 4
    Remove the saucepan from heat and stir in the rinsed and drained black beans.
  5. 5
    Carefully ladle 1 cup of the hot bean mixture into a blender or food processor.
  6. 6
    Cover the blender (leave the center cap open if necessary to let steam escape) and blend for about 30 seconds until the mixture is completely smooth.
  7. 7
    Pour the blended mixture back into the saucepan with the remaining beans and stir to combine.
  8. 8
    Return the saucepan to medium heat and cook for about 3 minutes, stirring frequently, until the beans are heated through.
  9. 9
    Serve the black bean mixture over hot cooked brown rice, topped with a dollop of plain nonfat yogurt and fresh lime wedges.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 959.0kcal
% Daily Value *
Total Fat 5.9g10%
Saturated Fat 1.2g6%
Cholesterol 0.6mg1%
Sodium 108.9mg5%
Total Carbohydrate 186.9g63%
Dietary Fiber 46.2g185%
Sugars 27.4g
Protein 48.5g97%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cuban, black beans, rice, caribbean, vegetarian, healthy, tomatoes, orange juice, bell pepper, garlic, simmered, plant-based, comfort food, lunch, dinner, bean stew, gluten-free, easy, family-style
Read it online: https://www.chefs-mate.com/recipe/cuban-black-beans-and-rice-4-5-points/