Cuban Rice And Beans

Cuban Rice And Beans
5 from 1 ratings
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.
Cuban Rice and Beans
  • 2 cup water
  • 1 cup long-grain rice
  • 2 tablespoon 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 tablespoon red-wine vinegar
  • 1/4 cup chopped cilantro, or to taste
  • 1 lime, for garnish
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, plate the rice and ladle the beans on top. Garnish with remaining onion, cilantro, and a squeeze of lime. Enjoy!