Sides & Snacks

Cuban Rice and Beans Recipe

Ready in: 1hr
Serves: 10

Nutrition

  • Calories: 249kcal
  • Carbohydrates: 32.6g
  • Protein: 7.3g
  • Fat: 9.9g
  • Saturated Fat: 2.7g
  • Cholesterol: 11.1mg
  • Sodium: 299.9mg
  • Fiber: 4.2g
  • Sugar: 1.4g

Ingredients

  • 6 slices bacon, chopped
  • 1 medium onion, finely chopped, about 1 cup
  • 6 cloves garlic, finely minced
  • 1 medium green pepper, seeded and finely chopped, about 3/4 cup’
  • 1 tsp salt
  • 2 ½ tsp Better than Bouillon, or chicken bouillon powder
  • 2 bay leaves
  • ½ tsp ground cumin
  • 1 tsp dried oregano
  • 1 ½ cups long grain white rice, uncooked
  • 2 cans black beans, with liquids, (15.5 oz each can)
  • 1 tbsp red wine vinegar
  • 1 ⅔ cups water
  • Optional garnish: chopped cilantro or sliced green onions

Instructions

  1. Place chopped bacon in a large heavy pan with a tight fitting lid. Stir over medium high heat until bacon is nicely browned, about 6 minutes.
  2. Add onion, garlic, green pepper, and salt to the pan and stir until onions are translucent, about 5 minutes.
  3. Add chicken bouillon, bay leaves, cumin, oregano, and rice. Stir for 1 minute until well mixed and all the rice is coated in oil.
  4. Add the beans with their liquids, red wine vinegar, and water. Mix to combine. Bring to a boil, watching carefully; once it boils, immediately reduce to a simmer. Cover tightly and continue to simmer for 45 minutes. Do not peek.
  5. Keeping pot covered, let it rest off heat another 10 minutes. Fluff rice with a fork and serve. Garnish with chopped cilantro or green onions if desired.

Tips

  • First go around subs and omits but still was delicious:
    • No bacon
    • Used Knorr chicken for bouillon
    • Used wild rice instead of white
    • No green pepper