Cuban Style Red Beans and Rice

By á-5264

287 calories
11.8 G protein
49.3 G carbs
7.5 G fiber

Ingredients

• 8 bacon slices
• 1 teaspoon olive oil
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped green bell pepper (about 1 medium)
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 cups uncooked long-grain rice
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 2 cups water
• 3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
• 3 (16-ounce) cans red beans, rinsed and drained
• Sliced green onions (optional)

Preparation

Step 1

Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; crumble bacon, and set aside. Add oil to pan. Add onion and bell pepper; sauté over medium-high heat 4 minutes or until onion is tender. Add garlic; sauté 1 minute or just until garlic begins to brown. Add tomato paste; cook 1 minute, stirring constantly. Add rice, oregano, cumin, salt, and black pepper; cook 2 minutes, stirring constantly.

Place reserved bacon and bay leaf in pan; stir in water and 2 cans broth. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until rice is tender. Remove from heat; discard bay leaf. Stir in remaining can of broth and beans. Cook 5 minutes over low heat or until heated through, stirring frequently. Garnish with green onions, if desired.