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 my Easy 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.
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PinDescription
This super easy and ridiculously delicious Cuban Rice and Beans is made with simple ingredients. Always exciting to customize with many options to you taste, and naturally vegan and gluten free.
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
- Serving Size: 2 cups
- Calories: 364
- Sugar: 2
- Sodium: 1560
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 72
- Fiber: 11
- Protein: 12
- Cholesterol: 0
Adrienne Sz says
14. June 2018 at 22:14Ths looks so nice and it sounds like an easy, fast food. I will make it for sure. Thank you.
Florian says
14. June 2018 at 22:17You’re so welcome, Adrienne! Let me know what you think! So good!
Mica says
5. August 2018 at 18:50I’m assuming you may have found the answer already, but Laurel is also often referred to as Bay leaves in other parts of the world. You can use ground bay leaves here.
★★★★★
Tonya says
15. June 2018 at 14:18This looks delicious, but what is Laurel spice? Is that a brand?
Florian says
15. June 2018 at 14:26Hi Tonya! Laurel is a traditional spice in the cuban cuisine. Mostly stores have it, otherwise try online. I used ground laurel but you can find leaves as well. Hope that helps!