Cuban Beans and Rice

Cuban Beans and Rice

116

"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."

Ingredients

1 h {{adjustedServings}} servings 258 cals
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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

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Directions

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  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

116
  1. 181 Ratings

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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 ...

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 recipe...

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 mel...