cuban black beans and rice recipe
The Best cuban black beans and rice recipe
I love this dish because it’s packed with nutrients. Black beans are a great source of fiber and plant-based protein, while brown rice adds complex carbs for steady energy. It’s a meal that’s as good for your body as it is for your soul. Plus, it’s versatile—serve it as a side for grilled meats, a filling lunch, or even a standalone dinner. The way the spices caramelize and the beans soften makes it feel special, even if you’re just making it for yourself. It’s the kind of comfort food that doesn’t require fancy techniques or expensive ingredients, yet it always feels like a celebration.
Classic Cuban Black Beans and Rice
A hearty, flavorful dish featuring tender black beans and fluffy rice, infused with the bold taste of Cuban cuisine. Perfect for a comforting meal that’s easy to make.
🥘Ingredients
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 bay leaf
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 1 cup chicken broth
- 1 tbsp tomato paste
- 1 tbsp vinegar (apple cider or white)
- 1 tsp sugar (optional)
- 1 small tomato, diced
- 1 green onion, sliced
- 1 tbsp fresh cilantro, chopped
👨🍳Directions
-
1
In a medium pot, bring chicken broth to a boil. Add rice, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes. -
2
While rice cooks, heat olive oil in a large skillet over medium heat. Add onion, garlic, and bell pepper. Cook until softened, about 5 minutes. -
3
Add black beans, cumin, smoked paprika, oregano, salt, and pepper to the skillet. Stir well and cook for 2 minutes. Pour in chicken broth, tomato paste, vinegar, and sugar (if using). Simmer for 10 minutes until thickened. -
4
Fluff the rice with a fork and divide evenly between plates. Spoon the black beans over the rice. Top each serving with diced tomato, green onion, and cilantro.
🔧Equipment
- Large skillet
- Medium pot
- Wooden spoon
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a pinch of cayenne if you like heat.
- You can use dried black beans instead of canned, but soak them overnight and cook them longer (about 1 hour).
- Adjust salt to taste, as canned beans may already contain it.
Watch Video Of How Classic Cuban Black Beans and Rice Works
❓ Frequently Asked Questions About Cuban Black Beans and Rice
1. What is the best way to prepare the rice to ensure it stays moist and fluffy?
Use a rice cooker or pot with a tight-fitting lid to cook the rice in a 1:1.5 ratio of rice to water. After cooking, fluff the rice with a fork and let it sit covered for five minutes before serving to retain moisture.
2. Can I substitute dried black beans for canned beans in this recipe?
Yes, you can use dried black beans, but soak them overnight (or at least 4–6 hours) in warm water with a pinch of salt to soften them. Drain and rinse before using in place of canned beans.
3. How do I adjust the recipe for a larger or smaller batch?
For a larger batch, scale the ingredients proportionally—double or triple the rice and beans for every 4 cups of water. For smaller portions, reduce quantities in the same 1:1.5 rice-to-water ratio.
4. What if I don’t have a spice blend like sofrito or adobo?
Skip the sofrito blend and use a mix of diced tomatoes, garlic, onions, cilantro, cumin, and a pinch of chili powder instead. Toast the spices lightly in oil before adding to the beans for depth.
5. Can I make this recipe ahead of time and reheat it?
Yes, store leftovers in an airtight container for up to three days. Reheat gently in a pot with a splash of water or broth to prevent drying out.
