Enjoy this famous Cuban dish!

• 2/3 cup chopped onion
• 2/3 cup chopped green bell pepper
• 1-1/4 tsp. chopped garlic
• 1 tsp. ground cumin
• 3/4 tsp. dried thyme leaves
• 1/4 tsp. crushed red pepper
• 3/4 bay leaf
• 2 tsp. olive oil
• 2/3 cup rice
• 10 ounces canned diced tomatoes, with green chilies
• 10 ounces canned black beans, rinsed and drained
• 1-1/3 cups water
• 2 tsp. apple cider vinegar
• 3/4 tsp. salt (optional)
• 1/4 tsp. black pepper

Sauté onion, bell pepper, garlic, cumin, thyme, crushed red pepper, and bay leaf in olive oil until onion is tender, about 5 minutes. Stir in remaining ingredients. Heat to boiling. Reduce heat and simmer, covered, until rice is tender, about 20 minutes. Let stand 5 minutes before serving.

Note: You can substitute any canned bean variety in this recipe.

Courtesy: American Dry Bean Board

Per serving: calories 240, fat 3.1g, 11% calories from fat, cholesterol 0mg, protein 7.8g, carbohydrates 46.3g, fiber 7.8g, sugar 7.3g, sodium 80mg, diet points 4.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.4, Fruit: 0.0, Bread: 2.3, Lean meat: 0.0, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.0

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