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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350. | 2. In a large nonstick skillet, heat oil over medium heat. Add onion, bell pepper, and garlic; saute until golden, about 10 minutes. | 3. Add rice and cumin; cook while stirring, for 1 minute. | 4. Stir in beans, tomatoes with liquid, water and hot pepper sauce. Break up the tomatoes with a spoon. Increase the heat to HIGH and bring to a boil. | 5. Transfer rice mixture to a lg. baking dish (11"x7"). Cover and bake until liquid is absorbed and rice is tender, about 25 minutes. | 6. FOR OAMC: Freeze in a labeled gallon ziploc bag after step 4(after allowing it to cool to room temp.). To serve, thaw in refrigerator, and bake according to directions above. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
yellow onion	1		chopped	-	-	-	-
green bell pepper	1		chopped	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
grain white rice	1	cup		-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
black bean	2	cups	cooked canned rinsed drained	1323.08	241.9568	83.80799999999999	5.5096
tomato	1	can	undrained	62.068999999999996	13.7631	3.2384	0.5397
water	3/4	cup		0.0	0.0	0.0	0.0
pepper sauce	1/4	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.