Serves 4. Recipe is from the Catholic Relief Services Rice Bowl Lenten program, which supports efforts that fight poverty and hunger across the U.S. and overseas. A national dish in many Latin American countries, including Nicaragua, the beans and rice dish can be topped with a fried egg or cheese.
1 large onion, finely chopped
1 bell pepper, chopped
3 garlic cloves, finely chopped
4 tablespoons Fair Trade olive oil
2 cups rice
4 cups water
2 (16-ounce) cans red beans, drained
1 bay leaf
Salt and black pepper to taste
Fried egg or cheese, optional
1. In a large pot, sauté onion, bell pepper and garlic in oil. Stir in rice. Cook, stirring often, until onions are soft.
2. Add water and cook, covered, until most of the water has been absorbed.
3. Add beans and bay leaf. Mix well and cook over medium heat for 15 minutes. Add more water, if necessary. Season with salt and pepper, if desired. Serve hot with cheese or fried egg.
Nutritional analysis per serving: 532 calories, 18 g protein, 90 g carbohydrates, 10 g dietary fiber, 8 g total sugars, 11 g fat, 2 g saturated fat, 0 mg cholesterol, 279 mg phosphorus, 570 mg potassium, 360 mg sodium. (Note: Bay leaf, salt, pepper and egg are not included in analysis.)