Cuban-Inspired Black Bean Rice Recipe

There’s something incredibly comforting about a warm bowl of black beans and rice. After trying this Cuban-Inspired Black Bean Rice Recipe for the first time, I was instantly transported by the rich, aromatic flavors of cumin, oregano, and fresh garlic.

I love how simple ingredients can come together to create a dish that is so satisfying and full of life.

It’s a hearty, flavorful meal that I’ve made again and again, both as a side and a main dish. It’s budget-friendly, packed with protein, and a recipe I’m so excited to share.

Ingredients

Here is the list of ingredients you’ll need to create this flavorful and satisfying dish.

• 1 pound dried black beans – Using dried beans gives you the best texture and flavor, though canned beans can work in a pinch.
• 5 cloves garlic, divided – Always use fresh garlic for the most aromatic result; we’ll use some for the beans and some for the rice.
• 4 bay leaves, divided – This aromatic herb adds a subtle, earthy depth. Just remember to remove them before serving.
• 2 tablespoons extra virgin olive oil – A good quality olive oil creates a rich flavor base for sautéing the vegetables.
• 1 medium onion, diced – A white or yellow onion works well, providing a sweet, mild foundation.
• 1 red bell pepper, seeded and diced – This adds a touch of sweetness and beautiful color to the dish.
• 1 tablespoon salt – This is a starting point; always taste and adjust as needed, especially if using low-sodium broth.
• 1 tablespoon cumin – A key spice that brings a warm, earthy flavor characteristic of Cuban cuisine.
• 1 tablespoon dried oregano – Provides a peppery and slightly minty note that balances the other spices.
• 1 teaspoon pepper – Freshly ground black pepper is always best for a more pungent flavor.
• ½ teaspoon cayenne pepper – Adds just a little kick of heat without being overpowering. You can adjust this to your preference.
• 2 cups long-grain white rice, rinsed – Rinsing the rice removes excess starch and helps prevent it from becoming sticky.
• 4 cups low-sodium chicken broth – Cooking the rice in broth instead of water infuses it with so much more flavor.
• Minced cilantro and lime wedges, to serve – These fresh garnishes are essential for adding a final burst of brightness and acidity.

Note: This recipe yields several servings, making it perfect for family meals or weekly meal prep.

Variations

While this recipe is delicious on its own, it’s also highly adaptable. Here are a few ideas to customize it.

• Vegan/Vegetarian: To make this recipe vegan and vegetarian-friendly, simply substitute the chicken broth with vegetable broth. The dish is naturally dairy-free.
• Add Meat: For a heartier meal, you can add cooked shredded chicken, pulled pork, or sliced smoked sausage into the pot along with the beans and rice.
• Flavor Boosters: Stir in a tablespoon of tomato paste with the onions and peppers for a deeper, richer flavor. A splash of red wine vinegar or apple cider vinegar at the end can also add a nice tang. You could also try adding other vegetables like corn or diced carrots.

Cooking Time

• Prep Time: 8 hours (includes bean soaking time)
• Cooking Time: 2 hours
• Total Time: 10 hours

Equipment You Need

• Large Pot or Dutch Oven: A heavy-bottomed pot is ideal for both cooking the beans and combining the final dish to ensure even heating.
• Strainer: Necessary for rinsing the dried beans and the rice thoroughly.
• Cutting Board and Sharp Knife: Essential for dicing the onion, bell pepper, and mincing the garlic.
• Measuring Cups and Spoons: For accurate measurements of spices, liquids, and other ingredients.

How to Make Cuban Inspired Black Bean Rice Recipe?

This recipe starts with preparing the beans from scratch, which creates a wonderfully flavorful base. Then, you’ll build layers of flavor by toasting the rice with aromatics before simmering everything together. The process is straightforward and results in a perfectly cooked, savory dish that’s well worth the effort.

Step 1: Prepare and Cook the Beans

Start by soaking the dried black beans in water overnight. This softens them and reduces cooking time. The next day, drain and rinse the beans. Place them in a large pot, cover with about two inches of water, and add 3 smashed garlic cloves and 2 bay leaves. Bring the pot to a boil, then reduce the heat to low and let it simmer for about 90 minutes, or until the beans are tender. Set them aside once cooked.

Step 2: Sauté the Aromatics

While the beans are cooking, you can prep the rest of your ingredients. In a large Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and red bell pepper and sauté until they begin to soften. Mince the remaining 2 cloves of garlic and add them to the pot, cooking for another minute until fragrant.

Step 3: Toast the Rice and Spices

Stir in the rinsed long-grain white rice and toast it for a couple of minutes, stirring occasionally. This step gives the rice a slightly nutty flavor. Next, add the salt, cumin, dried oregano, pepper, and cayenne. Continue to stir for another minute to bloom the spices and release their aroma.

Step 4: Combine and Simmer

Pour in the chicken broth, then add the cooked black beans and the remaining 2 bay leaves. Stir everything together once and bring the mixture to a boil. Once boiling, give it one final stir, then reduce the heat to low and cover the pot with a tight-fitting lid. Let it cook for about 15-20 minutes, or until all the liquid has been absorbed and the rice is fluffy. Remove from heat and let it stand, covered, for 5 minutes before serving.

Credit: Pinterest

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Additional Tips for Making this Recipe Better

After making this dish a few times, I’ve discovered a few things that can make a big difference.

• Don’t skip soaking the beans: I know it’s tempting to use canned beans to save time, but starting with dried beans really does produce a superior texture and flavor. The overnight soak is a simple step that pays off.
• Rinse your rice well: I can’t stress this enough. Rinsing the rice in a strainer until the water runs clear is key to getting fluffy, individual grains instead of a sticky, mushy result.
• Let it rest: Once the rice and beans are cooked, I always let the pot sit off the heat, covered, for at least 5 minutes. This allows the steam to finish cooking the rice evenly and makes it perfectly tender.

How to Serve Cuban Inspired Black Bean Rice?

This dish is wonderfully versatile. It can be a hearty main course or a flavorful side. I love to serve it in a bowl topped with a generous sprinkle of fresh, chopped cilantro and a few lime wedges on the side for squeezing over the top.

The fresh garnishes really brighten up the earthy flavors. It’s also delicious with a dollop of sour cream or Greek yogurt, sliced avocado, or your favorite hot sauce. As a side, it pairs perfectly with grilled chicken, steak, or roasted pork.

Make Ahead and Storage

This recipe is fantastic for meal prep, as the flavors only get better the next day.

Make Ahead: The beans can be cooked up to two days in advance. Simply soak and cook them as directed, then store them in an airtight container in the refrigerator until you’re ready to make the full dish.

Storing: Allow the black beans and rice to cool completely before transferring to an airtight container. It will keep well in the refrigerator for up to 4 days.

Freezing: This dish freezes beautifully. Portion it into freezer-safe containers or bags and it will last for up to 3 months. It’s a great option for having a quick, homemade meal on hand.

Reheating: To reheat, you can microwave individual portions until hot. Alternatively, you can warm it on the stovetop over low heat, adding a splash of water or broth to prevent it from drying out.

Nutritional Information

Here is an estimated nutritional breakdown for this recipe, per serving.

• Calories: 220 kcal
• Protein: 10.7g
• Carbohydrates: 51.3g
• Fat: 1.6g

Why You’ll Love This Recipe?

This dish has become a staple in my kitchen for so many reasons, and I’m sure you’ll love it too.

• Rich and Authentic Flavor: The combination of earthy spices, aromatics, and slow-cooked beans creates a deeply savory and satisfying flavor that tastes authentic and delicious.
• Budget-Friendly and Filling: Made with inexpensive pantry staples like dried beans and rice, this recipe makes a large batch that can feed a family or provide leftovers for days.
• Perfect for Meal Prep: This dish stores and reheats wonderfully, making it an ideal choice for planning your meals for the week. The flavors even deepen overnight.
• Versatile and Customizable: You can serve it as a main course or a side dish, and it’s easy to add other ingredients like vegetables or meat to suit your taste.