Cuban Rice and Beans Recipe
User Reviews
4.8
Cuban Rice and Beans Recipe
Description
The recipe begins by rendering chopped bacon to impart rich, smoky flavor, then cooking onions, garlic, and green pepper to create a savory base. Adding rice with spices and bay leaves ensures each grain absorbs the aromatics. Black beans with their cooking liquid, along with water and a splash of red wine vinegar, join the pot for simmering. The rice cooks covered for 45 minutes without lifting the lid, yielding a soft, moist texture different from drier rice preparations. Resting off heat allows the flavors to settle. Garnishing with cilantro or green onion adds freshness and color.
This dish can be a filling main or side dish. Its moist character and complex flavors make it adaptable for meals including grilled meats or eggs. The recipe’s notes mention it aims for a moister rice than plain cooked rice, which is typical for this Cuban preparation style.
Refer to the original source for advice on ingredient substitutions and serving suggestions.
Ingredients
- 6 lices Bacon chopped
- 1 medium onion finely chopped, about 1 cup
- 6 cloves garlic finely minced
- 1 medium green pepper seeded and finely chopped, about 3/4 cup
- 1 tsp salt
- 2 ½ tsp Better Than Bouillon or chicken bouillon powder
- 2 bay leaf
- ½ tsp cumin ground
- 1 tsp oregano dried
- 1 ½ cups long grain white rice uncooked
- 2 cans black beans with liquids, (15.5 oz each can)
- 1 TB red wine vinegar
- 1 ⅔ cups water
- cilantro chopped or sliced, for garnish, optional
- green onion chopped or sliced, for garnish, optional
Instructions
- Place chopped bacon in a large heavy pan with a tight fitting lid. Stir over medium high heat until bacon is nicely browned, about 6 minutes.
- Add onion, garlic, green pepper, and salt to the pan and stir until onions are translucent, about 5 minutes.
- Add chicken bouillon, bay leaves, cumin, oregano, and rice. Stir for 1 minute until well mixed and all the rice is coated in oil.
- Add the beans with their liquids, red wine vinegar, and water. Mix to combine. Bring to a boil, watching carefully; once it boils, immediately reduce to a simmer. Cover tightly and continue to simmer for 45 minutes. Do not peek.
- Keeping pot covered, let it rest off heat another 10 minutes. Fluff rice with a fork and serve. Garnish with chopped cilantro or green onions if desired.
Notes
- The rice is meant to be moister and softer than plain cooked rice, contributing to its hearty texture.
- This dish can serve as a satisfying main or side for various meals.
- Consider garnishing with fresh cilantro or green onions to brighten the dish.
- Review the original recipe source for further ingredient substitutions and meal pairings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 249kcal | 12% |
| Carbohydrates | 32.6g | 11% |
| Protein | 7.3g | 15% |
| Fat | 9.9g | 15% |
| Saturated Fat | 2.7g | 14% |
| Cholesterol | 11.1mg | 4% |
| Sodium | 299.9mg | 12% |
| Fiber | 4.2g | 17% |
| Sugar | 1.4g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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