I perfected a Cuban Black Beans and Rice made with chicken broth, fluffy white rice, garlic, cumin and a touch of cayenne alongside hearty black beans, and I often include it in my Recipes With Rice And Beans posts because one surprising ingredient changes everything.

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I always get suspicious when a simple plate promises so much, but Cuban black beans and rice actually delivers. I like the way long grain white rice soaks up flavor, and that hit of garlic makes each spoonful feel like a small surprise.

It’s hands-off enough to be real life friendly and bold enough to make you wonder what I did different. Think of it as a One Pot Black Beans And Rice kind of meal, but with a little Cuban kick that’ll make you wanna invite curious friends over just to see their faces.

Ingredients

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A bowl of carbs, light and fluffy when cooked it fills you up.
Packed with fiber and plant protein, earthy, makes the dish rich and hearty.
Adds sweet sharpness when sautéed, gives depth and a caramelized note sometimes.
Crisp and mildly bitter, fresh green flavor that brightens up the beans.
Pungent and savory, small amount goes far, boosts aroma and umami.
Warm earthy spice, it gives a smoky background and Latin inspired taste notes.
Adds concentrated tomato tang and color, a little deepens overall flavor.
Herby fresh finish, bright and slightly citrusy, chop at end for its lift.

Ingredient Quantities

1 cup long grain white rice rinsed

2 cups low sodium chicken broth

1 tablespoon olive oil or vegetable oil

1 medium yellow onion, finely chopped

1 medium green bell pepper, chopped

3 garlic cloves, minced

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1 teaspoon dried oregano

1 bay leaf (optional)

1 can 15 oz black beans, drained and rinsed or about 2 cups cooked black beans

1 tablespoon tomato paste (optional)

1 tablespoon red wine vinegar

Salt and black pepper to taste

2 tablespoons chopped fresh cilantro

How to Make this

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1. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the finely chopped onion and chopped green bell pepper and sauté until soft and beginning to brown, about 5 to 7 minutes.

2. Add the minced garlic, 1 teaspoon ground cumin, 1/4 teaspoon cayenne pepper, 1 teaspoon dried oregano and the bay leaf if using; stir and cook about 30 to 45 seconds until fragrant. If you want deeper flavor add 1 tablespoon tomato paste now and cook 1 minute.

3. Stir in the rinsed 1 cup long grain white rice so the grains get coated with the oil and spices, cook 1 to 2 minutes while stirring.

4. Pour in 2 cups low sodium chicken broth, give everything a good stir, bring to a simmer on medium high then reduce heat to low so it is gently steaming. Cover and cook undisturbed until most of the liquid is absorbed, about 15 to 18 minutes.

5. While the rice cooks drain and rinse the 15 oz can of black beans (or use about 2 cups cooked beans) and set aside.

6. When the rice is almost done and there is just a little liquid left, uncover and fold in the black beans, 1 tablespoon red wine vinegar, and a little salt and black pepper to taste. If you like it creamier press a few beans against the side of the pot with the back of a spoon.

7. Replace the lid and keep on low for another 3 to 4 minutes so the beans heat through and the flavors meld. Taste and adjust salt, pepper or cayenne as needed. dont overcook the rice here.

8. Remove from heat, let sit covered for 5 minutes, then fluff with a fork, fish out the bay leaf and stir in 2 tablespoons chopped fresh cilantro. Serve warm. Quick tips: low sodium broth helps you control salt, add more cayenne for heat, a squeeze of lime brightens the dish and leftovers keep well in the fridge for 3 to 4 days.

Equipment Needed

1. Medium saucepan with lid (2 to 3 qt)
2. Wooden spoon or heatproof spatula
3. Measuring cups and measuring spoons
4. Chef knife
5. Cutting board
6. Fine-mesh sieve or colander for rinsing rice and beans
7. Can opener
8. Fork for fluffing and serving

FAQ

Q: Can I use dried black beans instead of canned? A: Yes, but plan ahead. Soak overnight then simmer about 1 to 1 and a half hours until tender, or cook in a pressure cooker about 25 to 30 minutes. One cup dried yields roughly 2 to 3 cups cooked.

Q: How do I keep the rice from getting mushy? A: Rinse the rice well, use the 1 cup rice to 2 cups broth ratio, bring to a boil then cover and simmer on low without lifting the lid. Let it rest 5 to 10 minutes before fluffing with a fork. If it was mushy, use a little less liquid next time.

Q: Can I make this vegan or gluten free? A: Totally. Swap the chicken broth for vegetable broth and use oil instead of butter. The recipe is naturally gluten free but check your broth and tomato paste labels to be sure.

Q: How spicy is it and can I change the heat? A: It has a mild kick from a quarter teaspoon cayenne. Leave it out to make it mild, or add chopped jalapeno, hot sauce or extra cayenne to crank it up. Removing seeds from the pepper cuts heat too.

Q: How long will leftovers keep and how do I reheat them? A: Keeps 3 to 4 days in the fridge, or freeze up to 3 months. Reheat on the stove covered with a splash of water to loosen it, or microwave covered, stirring once or twice. Beans absorb liquid so a little extra moisture helps.

Q: Want to make it heartier, what can I add? A: Stir in cooked sausage, shredded chicken, roasted sweet potato, or top bowls with avocado, a fried egg, cheese and a squeeze of lime. Lots of easy ways to make it a full meal.

Black Beans and Rice Recipe Substitutions and Variations

Long grain white rice: swap with brown rice (use more liquid and longer cook time), or jasmine rice for a softer, fragrant result, or quinoa if you want more protein (use about 1 1/2 cups liquid per cup quinoa).
Low sodium chicken broth: use vegetable broth to keep it vegetarian, or water plus 1 tsp bouillon, or even light coconut milk for a creamier, slightly sweet note.
Black beans: sub with pinto beans, kidney beans, or cooked chickpeas for a different texture and color, wont change the spices much.
Chopped fresh cilantro: swap with chopped flat leaf parsley, sliced green onions, or a good squeeze of lime juice if you dont like cilantros flavor.

Pro Tips

– Toast the rinsed rice in the hot pan for 1 to 2 minutes before adding liquid. It gives a lightly nutty flavor and helps the grains stay separate, so you won’t end up with gluey rice.

– Use warm broth and a tight fitting lid, keep the heat low once it’s simmering and don’t lift the lid while it’s cooking. Steaming is what finishes the rice, and every time you peek you lose precious moisture and temperature.

– For deeper, richer flavor brown the onion and pepper a little more and stir in a spoonful of tomato paste for about a minute before adding liquid. Also if you want it creamier press or mash a few beans against the pot wall before folding them in.

– Always finish with acid and fresh herbs at the end. A squeeze of lime or that red wine vinegar right at the end brightens everything up. Taste and adjust salt after the acid, not before, because acid changes the perception of salt.

Black Beans and Rice Recipe

Recipe by Dave Simpson

0.0 from 0 votes

Servings

servings

Calories

315

kcal

Equipment: 1. Medium saucepan with lid (2 to 3 qt)
2. Wooden spoon or heatproof spatula
3. Measuring cups and measuring spoons
4. Chef knife
5. Cutting board
6. Fine-mesh sieve or colander for rinsing rice and beans
7. Can opener
8. Fork for fluffing and serving

Ingredients

1 cup long grain white rice rinsed
2 cups low sodium chicken broth
1 tablespoon olive oil or vegetable oil
1 medium yellow onion, finely chopped
1 medium green bell pepper, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon dried oregano
1 bay leaf (optional)
1 can 15 oz black beans, drained and rinsed or about 2 cups cooked black beans
1 tablespoon tomato paste (optional)
1 tablespoon red wine vinegar
Salt and black pepper to taste
2 tablespoons chopped fresh cilantro

Directions

Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the finely chopped onion and chopped green bell pepper and sauté until soft and beginning to brown, about 5 to 7 minutes.
Add the minced garlic, 1 teaspoon ground cumin, 1/4 teaspoon cayenne pepper, 1 teaspoon dried oregano and the bay leaf if using; stir and cook about 30 to 45 seconds until fragrant. If you want deeper flavor add 1 tablespoon tomato paste now and cook 1 minute.
Stir in the rinsed 1 cup long grain white rice so the grains get coated with the oil and spices, cook 1 to 2 minutes while stirring.
Pour in 2 cups low sodium chicken broth, give everything a good stir, bring to a simmer on medium high then reduce heat to low so it is gently steaming. Cover and cook undisturbed until most of the liquid is absorbed, about 15 to 18 minutes.
While the rice cooks drain and rinse the 15 oz can of black beans (or use about 2 cups cooked beans) and set aside.
When the rice is almost done and there is just a little liquid left, uncover and fold in the black beans, 1 tablespoon red wine vinegar, and a little salt and black pepper to taste. If you like it creamier press a few beans against the side of the pot with the back of a spoon.
Replace the lid and keep on low for another 3 to 4 minutes so the beans heat through and the flavors meld. Taste and adjust salt, pepper or cayenne as needed. dont overcook the rice here.
Remove from heat, let sit covered for 5 minutes, then fluff with a fork, fish out the bay leaf and stir in 2 tablespoons chopped fresh cilantro. Serve warm. Quick tips: low sodium broth helps you control salt, add more cayenne for heat, a squeeze of lime brightens the dish and leftovers keep well in the fridge for 3 to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.