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cuban

Coconut Lime Rice with Black Beans and Sauteed Peppers

This simmered dish pairs uncooked long grain rice with coconut milk, cooked black beans, drained and rinsed and red bell pepper, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

18 g Protein
88 g Carbohydrates
29 g Fat
15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 48g uncooked long grain rice 175 kcal
  • 95g coconut milk (canned) 187 kcal
  • 82g water 0 kcal
  • 123g cooked black beans, drained and rinsed 162 kcal
  • 82g red bell pepper, sliced 25 kcal
  • 54g yellow onion, diced 22 kcal
  • 7g garlic, minced 10 kcal
  • 7g olive oil 62 kcal
  • 10g lime juice 3 kcal
  • 0.68 tsp (1g) lime zest 0 kcal
  • 0.51 tsp (1g) ground cumin 4 kcal
  • 0.34 tsp (1g) kosher salt 0 kcal

Cooking instructions

  1. uncooked long grain ricecoconut milk (canned)waterkosher salt
    Rinse the rice. In a small pot, combine rice, coconut milk, water, and salt. Bring to a boil, cover, and simmer on low until tender, 15 to 18 minutes.
  2. red bell pepperyellow onionolive oil
    Meanwhile, heat olive oil in a skillet over medium. Saute onion and bell pepper until softened, 5 minutes.
  3. cooked black beansgarlicground cumin
    Add garlic and cumin; cook 30 seconds. Stir in black beans and warm through, 2 to 3 minutes.
  4. uncooked long grain ricecoconut milk (canned)lime juicelime zest
    Fluff the coconut rice and stir in lime juice and lime zest.
  5. uncooked long grain ricecoconut milk (canned)cooked black beansred bell pepperkosher salt
    Serve beans and peppers over the coconut lime rice. Taste and adjust salt and pepper.

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