Arroz Congri (Cuban Rice and Black Beans)
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
ready in 13 h. 50 min.
Ready in
Calories:
592
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 592 cal. | (28 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 107 g | (71 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 40.6 μg | (68 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 133 mg | (140 %) | ||
| Potassium | 564 mg | (14 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 250 grams dried black Beans
- 500 grams Long grain rice
- 2 green Bell pepper
- 3 onions
- 6 garlic cloves
- 4 Tbsps olive oil
- 1 tsp Caraway
- 3 bay leaves
- 2 Tbsps white wine
- 2 sprigs oregano
- salt
Preparation steps
1.
Soak beans overnight, drain the next day and cook until tender, about 1 1/2 hours in 1 1/4 liter (approximately 5 cups) water. Place rice, beans and 3/4 liter (approximately 3 cups) water in a saucepan. Rinse peppers, cut in half, remove the seeds and dice. Peel onions and garlic and finely chop.
2.
Heat oil in a pan and sauté vegetables with caraway seeds, then add to rice. Add bay leaf and wine, simmer about 20 minutes until the rice is cooked. To serve, season with salt and garnish with fresh oregano.
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