A classic Cuban dish gets a health makeover with brown rice and just a small amount of olive oil.
1 cup brown rice
3 cups low-sodium chicken broth or water
1 tbsp. olive oil
2 bay leaves
2 garlic cloves, minced
1/2 cup diced Spanish onion
1/4 cup finely chopped green bell pepper
1 can (19 oz.) no-salt-added black beans, rinsed
1 fresh serrano chile, seeded and finely chopped
Kosher salt and freshly ground black pepper
1. Place rice in a heavy, medium saucepan with tight-fitting lid. Add 2 cups broth, oil and 1 bay leaf and bring to boil over high heat. Stir once and cover, then reduce heat to low and simmer for 45 minutes.
2. Meanwhile, coat medium saucepan with cooking spray and place over medium heat. Add garlic and onion and cook until onion begins to soften. Add bell pepper, remaining bay leaf and 1 cup broth. Simmer until vegetables are tender, about 5 minutes. Add beans and serrano chile and continue cooking until broth reduces and beans are heated through, about 10 mnutes. Season with kosher salt and freshly ground black pepper to taste. Remove from heat and cover to keep warm until brown rice finishes cooking.
3. Remove rice from heat and let stand for 10 minutes. Spoon beans over rice and serve immediately.