Cuban Rice and Beans
This super easy and ridiculously delicious Cuban Rice and Beans is made with simple ingredients. Always exciting to customize with many add-ons to your taste, and naturally vegan and gluten free.
Where flavor food is, that's where you can find me.
This Cuban Rice and Beans is a new recipe that is truly satisfying with lots of flavors and taste.
When you make it - and I know you will - you see it's hearty, smells amazing, tastes finger licking good, is protein rich, made from pantry staples, full of bold flavors in and out and seriously the best cuban rice and beans you've ever had.
How to make Cuban Rice and Beans
It's easier than you might have thought. Let's get straight to me showing you how to make this.
First heat a bit of oil or vegetable broth for oil-free cooking in a large saucepan. Add garlic and the optional onions and bell pepper.
Fry all for around 3 minutes. Then add vegetable broth and rice. Cook for around 10 minutes (check the cooking instructions of your rice brand).
Last, add the black beans, vinegar, and cumin. Season with salt and pepper plus the optional add ons, such as laurel spice or maple syrup.
Cook for around 5 minutes more, check if the rice is done.
Divide onto plates or bowls and serve with the optional cilantro. Eat and enjoy.
Note: The cooking time will depend on your used rice and brand. Mine was ready in 10 minutes, but it might take a bit longer, so check precisely and carefully the package directions.
Also, if you have excess liquid in the rice after the first step, drain it.
This Cuban Rice and Beans dish makes a fantastic diary free alternative to the traditional, and happens to be also healthy and low fat.
Great for quick weeknight dinners, lunches, or potlucks.
What to serve with black beans and rice
A mix of black beans and rice is always delicious on its own. Can't go wrong with that combination.
But if you want something to go along with that, try my Easy Jalapeno Cornbread.
This cornbread will give you a lovely extra heat while munching on this Cuban Rice and Beans.
How to season rice and beans
The secret to making tasty rice and bean recipes is choosing the right spices.
For me, the combination of cumin, garlic, salt and pepper is always a perfect base.
But you can always use more or less according to your preferences.
In the instructions, you probably met one spice you've never heard about: laurel spice.
It's an authentic spice in the Cuban cuisine. It's totally optional but I find it takes the dish to a whole new level.
Laurel spice and cumin make a breathtaking Cuban seasoning.
If you give this Cuban Rice and Beans a try, show off on Instagram and Facebook with a tag plus picture.
Always in and excited to see all your amazing recreations.
Cheers, Florian.
Cuban Rice and Beans
This super easy and ridiculously delicious Cuban Rice and Beans is made with simple ingredients. Always exciting to customize with many options to you taste, and naturally vegan and gluten free.
Ingredients
- 1 ½ cups rice, uncooked
- 1 15 oz can black beans, drained
- 3 cups vegetable broth
- 2 Tbs red wine vinegar
- 4 cloves garlic, minced
- 3 teaspoon cumin
- salt, pepper to taste
Optional add ons:
- ¾ cup bell pepper, diced
- ½ cup onions, chopped
- 2 teaspoon laurel spice
- 2 teaspoon maple syrup
- ¼ cup cilantro, chopped
Instructions
- Heat a bit of oil or vegetable broth for oil-free cooking in a large saucepan. Add garlic and the optional onions and bell pepper. Fry all for around 3 minutes. Then add vegetable broth and rice. Cook for around 10 minutes.
- Last, add the black beans, vinegar, and cumin. Season with salt and pepper plus the optional add ons, such as laurel spice or maple syrup.
- Cook for around 5 minutes more, check if the rice is done. Divide onto plates or bowls and serve with the optional cilantro.
Notes
The cooking time will depend on your used rice and brand. Mine was ready in 10 minutes, but it might take a bit longer, so check precisely and carefully the package directions.
If you have excess liquid in the rice after the first step, drain it.
Nutrition Information:
Yield: 4 Serving Size: 2 cupsAmount Per Serving: Calories: 364Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1560mgCarbohydrates: 72gFiber: 11gSugar: 2gProtein: 12g
Ths looks so nice and it sounds like an easy, fast food. I will make it for sure. Thank you.
You're so welcome, Adrienne! Let me know what you think! So good!
I'm assuming you may have found the answer already, but Laurel is also often referred to as Bay leaves in other parts of the world. You can use ground bay leaves here.
This looks delicious, but what is Laurel spice? Is that a brand?
Hi Tonya! Laurel is a traditional spice in the cuban cuisine. Mostly stores have it, otherwise try online. I used ground laurel but you can find leaves as well. Hope that helps!
Sorry I am new at this sodium 1560? What measurement is that please? I am on a low sodium diet
Hi Renee! The measure is mg. If you are concerned about sodium, use fresh beans. This will help to keep sodium low. Also make sure to use a low sodium vegetable broth. Hope that helps, I'm fine with sodium, but I totally understand this might be a problem for some people.
Can this be frozen?
Hi Tracy! I haven't tried that before, but I would say why not. Let me know how it goes.
Thank you for the tip!
What kind of rice do you suggest using?
Hi Erin! Works well with white or brown rice, enjoy.
We make this 3-6 times a month. Its a staple for us. Super easy, healthy, and filling. My two year-old loves it. I usually add onions and peppers. I use brown Jasmine rice, which takes longer than 10 minutes to make, more like 30 minutes, which is just a heads up for those of you who use the same. Its a nice vegan/WFBP comfort food.
Thanks for making and sharing it, Taytum! Would you mind mind leaving a star rating with your review? This is super helpful for other readers. Thanks so much.
I made this and it was delicious, a great blend of flavours! I did make a few minor adjustments to the method - most of the ingredients that were supposed to be added after the rice cooked, I added before to the broth (except the beans) so the rice could soak up the flavoured broth. It worked really well, I will also try adding a mix of red and green bell peppers since red peppers are my favourite and this time I only used green peppers as shown in the picture. I also used a dried bay leaf instead of laurel spice as I believe they are the same or closely similar. Needless to say I will be making again!
Thanks for your great feedback, Debbie! Would you mind leaving a star rating with your review? This is super helpful for other readers. Thanks so much.
Any suggestions to make this in a crock pot?
Hi Chelsea! I haven't tried that, but let me know if you give try a this.
Should this rice be covered while it cooks?
Hi Judy! It depends on the package directions of your rice. Let me know what you think.