Cuban Black Beans and Rice

Cuban Black Beans and Rice

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  • Prep Time


  • Total Time


  • Servings



  • 1

    14½ oz can whole tomatoes, undrained

  • 1

    cup orange juice

  • 1

    cup chopped onion

  • garlic

  • 1

    medium green bell pepper, chopped

  • medium carrots, chopped

  • 2

    tsp paprika

  • 1

    tsp coriander

  • tsp crushed red pepper

  • 1

    15 oz can black beans, rinsed and drained

  • rice

  • non fat sour cream

  • shredded cheddar


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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