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Cuban Beans and Rice

Cuban Beans and Rice

  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
Chris Barila

Chris Barila

I originally got this from a Cuban friend, but made some changes to it. I have had it many times, the leftovers are very good wrapped in a tortilla, too. Very filling dish.

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Nutrition

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  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 49.3g
  • 16%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 750 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice.
  2. Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.
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Reviews

ANDI
127

ANDI

5/19/2006

Very, very good recipe. I made a few changes, however, to spice it up and add flavor after reading some of the other reviews. 1: add 1 tsp. cumin powder to onions/garlic while cooking, 2: add one small can of diced mild chiles when you add the beans, 3: use broth (any kind) instead of water. Also diminish the amount of liquid to 2 cups instead of 2 and a 1/2. Hope this helps! Thanks for a yummy recipe!

AMANTE
80

AMANTE

1/16/2004

I enjoyed the recipe in the spirit in which it is intended. A quick meal! You can use this as a jump-off point and add ingredient to your taste to enhance flavor. One criticism of most recipes that include rice as an ingredient, is that the authors rarely tell you what kind of rice they used. This is of prime importance as it can mean success or failure to the dish. The are MANY types of rice, ech with different flavors, texture, cooking time, ratio of water to rice, aromas, stickiness, etc. A variety of rice that is great for one dish, will spell trouble for another. SO please, in the future, ALWAYS include the type, and even the brand of rice you used. It will make you recipes much better.

SHANNONBRYN
53

SHANNONBRYN

1/15/2004

My husband and I both LOVED this dish - very tasty. I added two very large cloves of garlic and that was wonderful. Additionally, it was so much tastier the second day when the flavors had melded that I suggest making it the day before -if you can - and refrigerate it overnight!!!

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