Make a side dish that's got a real kick with our Cuban Rice and Beans. Peppers, onions, garlic and cumin make our Cuban Rice and Beans unforgettable.
What You Need
Original recipe yields 8 servings
1 can (15.5 oz.) black beans, undrained
6 slices OSCAR MAYER Bacon, cut into 1/4-inch-thick slices
1/2 cup each chopped green and red peppers
1/2 cup chopped onions
1 Tbsp. minced garlic
2 tsp. ground cumin
1-1/2 cups long-grain white rice, uncooked
2 WYLER'S Instant Bouillon Chicken Flavored Cubes
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Let's Make It
Drain beans, reserving liquid. Add enough water to reserved liquid to measure 2-1/2 cups. Reserve for later use.
Cook and stir bacon in Dutch oven on medium heat 8 min. or just until bacon starts to turn crisp. Add peppers and onions; cook 8 min. or until crisp-tender, stirring frequently. Stir in garlic and cumin; cook 1 min. Add rice; cook 2 min. or until opaque, stirring constantly.
Add bouillon, beans and reserved bean liquid; mix well. Bring to boil; cover. Simmer on medium-low heat 25 min. or until rice is tender, stirring occasionally. Remove from heat.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.