Dinner

Diabetic Cuban beans and rice is for Dinner.

Diabetic Cuban beans and rice takes 30 minutes to prepare.

Diabetic Cuban beans and rice takes 30 minutes to cook.

Diabetic Cuban beans and rice makes 4 servings.

The ingredients for Diabetic Cuban beans and rice are:

Vegetable cooking spray
1 TBS Olive Oil,
4 cloves Garlic, minced
1 cup Onions chopped
1 cup chopped Green bell Peppers
1/2 cup chopped red bell Peppers,
1 medium Tomatoes, chopped
1/2 cup diced Celery,
1 TBS white Vinegar,
1/4 tsp crushed red chili Peppers
1 cup low sodium Vegetable Broth,
2 (15 oz) cans Black Beans drained
1/2 (15 1/4 oz can red kidney Beans, drained

Here is how you make Diabetic Cuban beans and rice:

In large skillet sprayed with nonstick vegetable cooking spray, over medium-high heat, add oil, garlic, onion, green & red bell peppers, tomato, and celery. Saute for 5-7 minutes until onion is translucent.--------------------------------------------------------Stir in vinegar, crushed red chili pepper and broth. Add beans and bring to a boil.----------------------------------------------------------Reduce heat and simmer, stirring occasionally for 20 minutes or until liquid is reduced.---------------------------------------------------------Season with salt & pepper if desired.--------------------------------------------------Serve over rice and top with green onions and 1 cup low fat cheddar cheese.I added 1 TBS red chili pepper and cumin to suit my taste.Number of Servings: 4Recipe submitted by SparkPeople user RD03875.

The nutritional information for Diabetic Cuban beans and rice is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 252.7

• Total Fat: 4.5 g
• Cholesterol: 0.0 mg
• Sodium: 1,054.8 mg
• Total Carbs: 45.6 g
• Dietary Fiber: 14.5 g
• Protein: 13.8 g