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Cuban Black Beans and Rice


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  • 1 14 1/2 oz can whole tomatoes, undrained
  • 1 cup orange juice
  • 1 cup chopped onion
  • garlic
  • 1 medium green bell pepper, chopped
  • 1 1/2 medium carrots, chopped
  • 2 tsp paprika
  • 1 tsp coriander
  • 1/8 tsp crushed red pepper
  • 1 15 oz can black beans, rinsed and drained
  • rice
  • non fat sour cream
  • shredded cheddar



Step 1

Heat tomatoes, orange juice, onion, bell pepper, carrots, garlic, paprika, coriander, and red pepper to boiling, breaking up tomatoes; reduce heat. Cover and simmer for 45 minutes, stirring occasionally, until thick. Stir in beans. Heat through. Place 1 cup of bean mix in blender. Blend until smooth. Stir blended mix into bean mixture. Cook over medium heat about 3 minutes or until hot. Serve over rice with sour cream and cheese.

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