Cuban Black Beans and Rice

Name: Cuban Black Beans and Rice
Prep time: 10 min
Cook time: 34 min
Total time: 44 min
Ingredients: 10½ oz White Rice; 1 tsp Salt; 1 tbsp Olive Oil; 1 Onion; 1 Bell Pepper; 3 cloves Garlic; 1½ tsp Cumin; 1 tsp Oregano; 3 Black Beans; 1 tbsp Vinegar; 2 tbsp Vegetable Oil; 2 Plantains

By Eatpace

Cuban-style black beans simmer with bell pepper, cumin, and oregano, then go over white rice with sweet fried plantains. Canned beans keep the simmer short.

Total: 44 min; 10 prep · 34 cook
Serves: 4; Scale it below
Calories: 740; kcal per serving
Protein: 24g; per serving

Plan this dinner Jump to recipe

Black beans and rice with green pepper and fried plantain slices on a plate.

44 min

Method

6 steps 10 min prep · 34 min cook

Cook

Step 1. Bring White Rice, most of the Water, and half the Salt to a boil in a saucepan. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Remove from the heat and leave covered.
Step 2. Meanwhile, heat Olive Oil in a large skillet over medium heat. Add Onion and Bell Pepper; cook, stirring, until softened, about 6 minutes.
Step 3. Stir in Garlic, Cumin, and Oregano. Cook until fragrant, about 30 seconds.
Step 4. Add Black Beans, the rest of the Water, and the rest of the Salt. Simmer over medium-low heat, stirring occasionally, until saucy, about 12 minutes. Mash a spoonful of beans against the pan, then stir in Vinegar.
Step 5. Meanwhile, heat Vegetable Oil in a separate large skillet over medium heat. Fry Plantain in batches, turning once, until golden and tender, about 5 minutes per batch. Transfer to paper towels.

Finish & serve

Step 6. Fluff the rice and taste the beans, adding more salt if needed. Spoon the beans over the rice and serve the plantains alongside.

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Tips

Good to know

Choose very ripe plantains for a sweet interior and browned edges.

Leftovers

Cool the rice promptly in shallow containers and refrigerate with the beans and plantains for up to 3 days.

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