Cuban Style Red Beans and Rice

287 calories 11.8 G protein 49.3 G carbs 7.5 G fiber

Cuban Style Red Beans and Rice

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  • Prep Time


  • Total Time


  • Servings



  • 8

    bacon slices

  • 1

    teaspoon olive oil

  • cups chopped onion

  • cups chopped green bell pepper (about 1 medium)

  • 4

    garlic cloves, minced

  • 2

    tablespoons tomato paste

  • 2

    cups uncooked long-grain rice

  • teaspoons dried oregano

  • teaspoons ground cumin

  • 1

    teaspoon salt

  • ½

    teaspoon black pepper

  • 1

    bay leaf

  • 2

    cups water

  • 3

    (14-ounce) cans fat-free, less-sodium chicken broth, divided

  • 3

    (16-ounce) cans red beans, rinsed and drained

  • Sliced green onions (optional)


Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; crumble bacon, and set aside. Add oil to pan. Add onion and bell pepper; sauté over medium-high heat 4 minutes or until onion is tender. Add garlic; sauté 1 minute or just until garlic begins to brown. Add tomato paste; cook 1 minute, stirring constantly. Add rice, oregano, cumin, salt, and black pepper; cook 2 minutes, stirring constantly. Place reserved bacon and bay leaf in pan; stir in water and 2 cans broth. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until rice is tender. Remove from heat; discard bay leaf. Stir in remaining can of broth and beans. Cook 5 minutes over low heat or until heated through, stirring frequently. Garnish with green onions, if desired.


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