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.

Lunch Dinner

Medium

Balanced Gluten free Vegan Vegetarian

Set your calorie target 650 kcal

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

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.
red bell pepperyellow onionolive oil
Meanwhile, heat olive oil in a skillet over medium. Saute onion and bell pepper until softened, 5 minutes.
cooked black beansgarlicground cumin
Add garlic and cumin; cook 30 seconds. Stir in black beans and warm through, 2 to 3 minutes.
uncooked long grain ricecoconut milk (canned)lime juicelime zest
Fluff the coconut rice and stir in lime juice and lime zest.
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.