Cuban Black Beans and Rice

Weight Watchers. 5 pts. per serving

Cuban Black Beans and Rice

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  • Prep Time


  • Total Time


  • Servings



  • 3

    C cooked white rice, long-grain variety

  • 2

    tsp olive oil

  • 1-¾

    C red onions, chopped, divided

  • 1

    medium banana pepper, cubanelle or other sweet pepper, diced (about 1 C)

  • 1-½

    Tbsp minced garlic

  • 1

    tsp ground cumin

  • 1

    tsp dried oregano

  • 31

    oz canned black beans (two 15.5-oz cans), undrained

  • ½

    C water

  • 1

    tsp table salt, or to taste

  • 1

    Tbsp red wine vinegar

  • C cilantro, fresh, chopped, divided

  • 1

    medium lime, cut into 6 wedges


1. Heat oil in a large nonstick skillet over miedum-high heat. Add 1-1/2 cups of onion and all of the pepper; cook, stirring occasionally, until tender, about 7 minutes. Add garlic, cumin and oregano; cook, stirring, until fragrant, about 30 seconds. 2. Stir in beans and their liquid, water, and salt; bring to simmer. Reduce heat to low and simmer for flavors to blend, about 5 minutes. Remove from heat; stir in vinegar and 1/3 C of cilantro. 3. To serve, spoon beans over rice; sprinkle with 1/4 cup of remaining onion and 1/3 cup of remaining cilantro; squeeze fresh lime juice over top. Yields about 3/4 cup of beans and 1/2 cup of rice per serving.


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