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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 myEasy 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.
Ingredients
- 1 1/2 cups rice, uncooked
- 1 15 oz can black beans, drained
- 3 cups vegetable broth
- 2 Tbs red wine vinegar
- 4 cloves garlic, minced
- 3 tsp cumin
- salt, pepper to taste
Optional add ons:
- 3/4 cup bell pepper, diced
- 1/2 cup onions, chopped
- 2 tsp laurel spice
- 2 tsp maple syrup
- 1/4 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: 4Serving Size: 2 cups
Amount Per Serving:Calories: 364Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1560mgCarbohydrates: 72gFiber: 11gSugar: 2gProtein: 12g
FAQs
I sauteed 1 C of dry rice, onion, and garlic in hot oil and then added about 1/2 tsp annatto powder, 1/4 tsp paprika, a little chicken bouillon, and 1/2 tsp cumin. Then I added 2 C water and 1/4 c frozen peas. I brought it to a boil, turned heat to low, then covered and cooked 20 mins.
What is the difference between Congri and Moro? ›
Congri [pronounced kon-gree] is made with red beans while Moros y Cristianos [pronounced moe-roes-e-chris-tee-anos] is made with black beans. But depending on where you were born, you'd call it congri whereas, in other parts of Cuba, you'd call it moros.
What kind of beans do they eat in Cuba? ›
Although black beans are the most popular bean used in Cuba, Charo also makes beans & rice dishes using red beans, white/navy beans, and garbanzos, just as her mother did when she was a kid.
Why do Hispanics eat rice and beans? ›
It's a Cultural Food Staple
Rice and beans are one of the most common food combinations in Latin American cuisine. Therefore, it's a way for Latinos like me to connect to our roots and find satisfaction in our meals.
What is a signature Cuban dish? ›
One of the most popular entrees in Cuban cuisine is ropa vieja. This stewed shredded beef dish is slow cooked in fresh tomatoes, onions, peppers, garlic and wine to create a mouthwatering meal. And following its origins, the dish is accompanied by white rice, black beans and sweet plantains.
What is Cuba's national dish made of? ›
Ropa vieja (Spanish pronunciation: [ˈro.pa ˈβje.xa]; "old clothes") is a dish with regional variations in Latin America, the Philippines, and Spain. It normally includes some form of stewed beef and tomatoes with a sofrito base. Originating in Spain, it is known today as one of the national dishes of Cuba.
What is Cuba's main dish? ›
Ropa Vieja
This beloved and oh-so-aromatic mix of shredded beef and tomato sauce originated in Spain, and it's a staple throughout Latin American countries like Venezuela and Colombia. However, ropa vieja is considered the national dish of Cuba, where residents hold a special affinity for it.
Which type of beans are often used in Cuban cuisine? ›
Black beans are perhaps the most common side dish in Cuban food. You'll find them at most meals. However, the most essential food to serve with black beans is white rice.
Is Moro derogatory? ›
"Moro" was a derogatory term used by Spanish colonizers to refer to the Islamized groups who resisted colonization and Christianization. “Moro” later evolved to signify the Moro people's continued defiance to colonization, institutionalized discrimination and state oppression.
What is coffee in Cuba called? ›
Café Cubano (also known as Cuban espresso, Colada, Cuban coffee, cafecito, Cuban pull, and Cuban shot) is a type of espresso that originated in Cuba.
When you eat plenty of rice and beans, you can easily get lean protein. Eating more protein can help you build muscle mass and maintain a healthy weight. These sides are a perfect choice if you are looking for a healthy source of protein without saturated fats or animal products!
Who eats more rice, Asians or Latinos? ›
Rice consumption in Asia accounts for 90% of global rice consumption, making the region the largest consumer of this staple food.
Why do Puerto Ricans eat so much rice? ›
If there is one ironclad certainty in the culinary history of Puerto Rico it is that rice was introduced by the Spanish. The records of the Royal Treasury uphold this fact. What will never be known, however, is who, exactly, took charge of its rapid planting as a crop in the extensive coastal wetlands of the island.
What is Cuban made of? ›
The sandwich is made with ham, (mojo) roasted pork, Swiss cheese, pickles, mustard, and sometimes salami on Cuban bread. Salami is included in Tampa, but is not usually included in South Florida.
Where does Cuba get its rice from? ›
Cuba imports Rice primarily from: Brazil ($49.8M), Uruguay ($26.6M), India ($15.6M), Cambodia ($1.46M), and Spain ($678k). The fastest growing import markets in Rice for Cuba between 2021 and 2022 were Uruguay ($26.6M), Brazil ($20M), and India ($15.6M).
What is Cuban arroz con leche made of? ›
Arroz con Leche is rice pudding. A dish made from rice mixed with water or milk and other common ingredients such as sugar, spices, other flavorings and sometimes,, maybe eggs. As with most Cuban food, Arroz Con Leche stems from a place of necessity.
What makes a dish Cuban? ›
Cuban cuisine is largely based on Spanish cuisine with influence from Taino, African and other Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish, Taino and African cooking, with some Caribbean influence in spice and flavor. This results in a blend of several different cultural influences.
