Cuban-Style Black Beans and Rice🥗 Side
Tender black beans simmered with cumin and lime, served over fluffy white rice.
By Jason Miller, Weeknight Cook & Household Coordinator
Good Mexican-inspired cooking is all about bold flavors and fresh ingredients coming together without fuss, and this recipe captures that spirit perfectly. This cuban-style black beans and rice is the kind of meal that gets everyone to the table fast — it is vibrant, satisfying, and endlessly customizable to suit your household's tastes.
Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long.
Set out the toppings buffet-style and let everyone build their own — it is half the fun and means everyone gets exactly what they want. This recipe also works beautifully as a base for burrito bowls, nachos, or a loaded quesadilla the next day.
Ingredients
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 cup long-grain white rice
- 1 tbsp olive oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp oregano
- 1 bay leaf
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Cook rice according to package directions.
- Heat olive oil in a saucepan over medium heat. Saute onion and pepper until softened.
- Add garlic, cumin, and oregano. Cook 1 minute.
- Add beans, 1/2 cup water, and bay leaf. Simmer 15 minutes.
- Remove bay leaf. Stir in lime juice and cilantro.
- Season with salt and pepper.
- Serve beans over rice.
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