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Cuban Rice and Beans

A delightful and hearty dish that brings the flavors of Cuba to your table, combining rice and black beans with aromatic spices.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Cuban
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup long-grain white rice
  • 2 cups vegetable broth or water
  • 1 can 15 oz black beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 bell pepper diced (any color)
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro for garnish optional

Equipment

  • Large pot
  • Wooden spoon or spatula
  • Measuring cups
  • Measuring spoons
  • Cutting board
  • Knife

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Sauté the onion and bell pepper until softened, about 5 minutes.
  3. Add the minced garlic, ground cumin, oregano, and smoked paprika. Stir for about 1 minute until fragrant.
  4. Stir in the rice, coating it with the vegetable mixture.
  5. Add the vegetable broth or water and bring to a boil.
  6. Once boiling, reduce heat to low and cover the pot. Simmer for about 15 minutes or until the rice is tender and liquid is absorbed.
  7. Add the drained and rinsed black beans and gently fold them into the rice mixture.
  8. Heat through for about 5 minutes, then taste and season with salt and pepper.
  9. Fluff the rice and beans with a fork and garnish with fresh cilantro if desired.

Notes

This dish pairs well with grilled proteins and can be enjoyed on its own. For added flavor, try a squeeze of lime before serving.