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Cuban Black Beans And Rice


This meatless main meal is ultra-satisfying. If you can’t find banana or cubanelle peppers, use red or green bell peppers instead.

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  • 2 1/2 cup(s) water, divided
  • 1 cup(s) uncooked white rice, long grain-variety
  • 2 tsp olive oil
  • 1 3/4 cup(s) (chopped) uncooked red onion(s), divided
  • 1 medium banana pepper(s), cubanelle or other sweet pepper, diced (about 1 cup)
  • 1 1/2 Tbsp minced garlic
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 31 oz canned black beans, two 15.5 oz cans (undrained)
  • 1 tsp table salt, or to taste
  • 1 Tbsp red wine vinegar
  • 2/3 cup(s) cilantro, fresh, chopped, divided
  • 1 medium fresh lime(s), cut into 6 wedges


Preparation time 10mins
Cooking time 25mins
Adapted from


Step 1

In a small saucepan, bring 2 cups of water to a boil; add rice and cook as package directs.

Meanwhile, heat oil in a large nonstick skillet over medium-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.

Stir in beans and their liquid, remaining 1/2 cup of water and salt; bring to a simmer. Reduce heat to low and simmer for flavors to blend, about 5 minutes. Remove from heat; stir in vinegar and 1/3 cup of cilantro.

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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