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Cuban Rice and Beans

Cuban Rice and Beans
Jane Bruce

Cuban Rice and Beans

Rice and beans is a classic food combination, like spaghetti and meatballs, a bagel and cream cheese, or peanut butter and jelly. In this recipe, rice and beans come together with a medley of Cuban flavors for a tasty, satisfying dish.

Click here to see Rice Made Sexy — 5 Great Dinner Recipes.


Note: This is great served along with chicken, shrimp, or any other protein of your choosing. 


  • 2 Cups water
  • 1 Cup long-grain rice
  • 2 Tablespoons olive oil
  • 1 clove garlic, minced
  • 1 medium-sized red onion, diced
  • 1 cubanelle pepper, diced
  • 1/2 green bell pepper, diced
  • 1 1/2 Teaspoon cumin
  • 1 Teaspoon dried oregano
  • Salt and pepper, to taste
  • Two 15 1/2-ounce cans low-sodium black beans
  • 2 Tablespoons red-wine vinegar
  • 1/4 Cup chopped cilantro, or to taste
  • 1 lime, for garnish


In a small pot, bring the water to a boil over high heat. Then, add the rice and stir. Return to a boil, reduce heat to low, cover, and simmer until the rice is cooked, about 20 minutes.

Meanwhile, in a large pan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add almost all of the onion (save a portion for garnish) and peppers and cook until softened, stirring frequently, for about 7 minutes. Add the cumin and oregano, season with salt and pepper, to taste, and stir to combine.

Add the beans with their liquid and stir to combine. Bring to a simmer and cook over medium heat until the liquid reduces a bit, about 10 minutes. With a fork, mash some of the beans to thicken the consistency, to taste. 

Turn off the heat and add the red-wine vinegar and almost all of the cilantro (save a portion for garnish) and stir to combine.

To serve, plate the rice and ladle the beans on top. Garnish with remaining onion, cilantro, and a squeeze of lime. Enjoy!