Description
A classic Cuban dish combining black beans and rice simmered with peppers, onion, garlic, and spices. It’s hearty, flavorful, and comforting.
Ingredients
Scale
- 1 cup dry black beans (soaked overnight)
- 1 cup long-grain white rice
- 1 green bell pepper, finely chopped
- 1 red bell pepper, chopped
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 1½ teaspoons salt (or to taste)
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
- 2 cups vegetable broth
Instructions
- Set a large pot or Dutch oven over medium heat to preheat.
- Add olive oil, then sauté onions, bell peppers, and garlic until soft and fragrant, about 5 minutes.
- Stir in cumin, oregano, salt, and pepper. Add soaked black beans, bay leaves, vinegar, and vegetable broth.
- Bring to a gentle simmer, cover, and cook for about 45 minutes or until beans are just tender.
- Stir in the rice, cover again, and cook on low for 20 to 25 minutes, or until rice is fluffy and cooked through.
- Remove bay leaves and let the pot sit covered for 10 minutes off the heat. Fluff with a fork.
- Serve warm, garnished with herbs or lime wedges if desired.
Notes
- Soaking beans overnight helps reduce cooking time and ensures even texture.
- Letting the finished dish rest helps the flavors meld and the rice stay fluffy.
- To reheat, add a splash of broth or water to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cuban
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 3g
- Sodium: 590mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg