Cuban Black Beans & Rice
Prep time
Cook time
Total time
Cuban Black Beans & Rice is a quick recipe that can be prepared under 30 minutes and can be served as meal in itself or a side dish.
Recipe type: Veg
Cuisine: Mexican
Serves: 4
  • 2.5 cup(s) water
  • 1 cup uncooked white rice, long grain variety
  • 2 tsp olive oil
  • 1¾ cup red onion, chopped
  • 1 medium banana pepper, cubanelle or other sweet pepper, diced
  • 1.5 tbsp minced garlic
  • 1 tsp roasted cumin powder,
  • 1 tsp dried oregano
  • 2 cans of black beans, undrained
  • 1 tsp salt or to taste
  • 1 tbsp red wine vinegar ( I used regular)
  • ⅔ cup cilantro, chopped
  • 1 medium fresh lim, cut into wedges
  1. In a pan, bring 2 cups of water to boil, add washed rice and cook it. Meanwhile, heat the oil in a skillet or a pot over medium heat. Add about 1.5 cups of red onion, and sautee for a few minutes until tender, about 5-7 minutes.
  2. Now put the banana peppers, garlic, cumin powder & oregano. Cook, stirring continuously until fragrant for about 60 seconds.
  3. Stir in the beans along with the liquid, and the remaining ½ a cup of water and salt. Reduce the heat and simmer for about 7 minutes, so that all the flavors marry. Remove from the heat, stir in vinegar and ⅓ cup of chopped cilantro.
  4. To serve, put the rice on to the plate and spoon the beans over it.  Sprinkle the chopped onion and cilantro.  Squeeze fresh lime juice and serve hot.
Recipe by Spice Zone at