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Cuban black beans and rice with avocado, tomato and romaine lettuce salad


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Rate this recipe 4.4/5 (24 Votes)


  • for the rice and beans:
  • 2 Tbs vegetable or olive oil
  • scant one cup 1/2 -inch diced onion
  • scant one cup 1/2-inch deseeded dice red or green pepper
  • 2 cloves garlic, minced
  • 1/2-1 tsp ground cumin
  • 3 Tbs tomato paste
  • 1 cup uncooked regular white rice
  • one 15-ounce can low sodium black beans
  • 2 1/2 cups low sodium vegetable broth (or water)
  • for the salad:
  • chopped romaine lettuce as needed
  • sliced tomatoes as needed
  • 1 large ripe avocado, cubed (or more as needed)
  • 2 parts olive oil to 1 part lime juice as needed, plus a little sprinkling of ground cumin for dressing salad


Adapted from


Step 1

Add a little splash of vegetable oil or olive oil to a large heavy bottomed soup pot on medium heat and cook one scant cup of diced onion and one scant cup of deseeded diced red or green pepper and a couple of minced cloves of garlic to soften.

At that point, add 1/2 tsp ground cumin, add 3 Tbs tomato paste and stir that in, add 1 cup medium grain regular white rice, one 15-ounce can low sodium black beans and 2 1/2 cups low sodium vegetable broth and bring it up to a simmer.

Turn the heat up a bit on that and stir it around a couple of times as it's coming to a simmer and, once it does come to a simmer, turn the heat to the lowest setting and put a lid on top.

The rice will take around 20 minutes to cook and, while that's happening, slice the tomatoes, avocado and lettuce.

When the rice is just about done, add a good splash of olive oil to the lettuce, tomatoes and avocado and add a good squeeze of lime juice and a sprinkling of ground cumin and gently toss to combine.

Serve the rice and beans up in a large shallow bowl with the salad right alongside.


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