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Cuban Beans and Rice

Total Preparation & Cooking Time: 20 minutes (5 min Prep, 15 min Cook)
Serving Size: Serving Size: 2 cups. Serves: 4

1 teaspoon olive oil
1 tablespoon minced garlic
1 1/2 chopped onions
1 diced green bell pepper
500g cooked black beans, drained
500ml low-sodium chicken stock
1 tablespoon vinegar
1/2 tsp dried oregano
1/4 teaspoon black pepper
600g cooked brown rice

Heat the olive oil in a large nonstick frying pan. Fry the garlic, onion and green bell pepper until golden, for about 3 minutes.

Stir in the beans, stock, vinegar and seasonings, bring to a boil then lower to a simmer; cook covered for 5 minutes. Spoon bean mixture over cooked rice and serve hot.

Nutritional Information
Serving Size: 2 cups
Servings Per Recipe: 4
Amount Per Serving
Total Fat4g
Saturated Fat0.6g
Trans Fat0g
Dietary Fibre15g
Vitamin A120iu (2%)
Vitamin C31.3mg (52%)
Calcium67mg (6%)
Iron3.7mg (20%)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.