Cuban Rice and Black Beans

I must be a very odd college student. It’s pretty safe to say that most people my age would not list beans as one of their favorite foods. All I can say is… their loss. So for dinner tonight, I actually had time to relax and make this. I’ve been meaning to try cuban rice, especially because I could add in black beans. It tasted heavenly. My dad, sister and I ate the whole pot, so next time I’m definitely doubling this baby. Enjoy!


Cuban Rice and Black Beans   


1 tbsp olive oil

1 onion, chopped

3 garlic cloves, minced

1 cup green bell pepper, chopped

1 tbsp jalapeño pepper, chopped

1/4 cup celery, chopped

1 cup uncooked arborio rice

1 15-oz can black beans, drained and rinsed

2 and 1/2 – 3 cups chicken broth

3 bay leafs

2 tsp cumin

1 tsp oregano

1/2 tsp chili powder

1/4 tsp crushed red pepper flakes

2 tbsp cilantro

1 tbsp vinegar

1/2 tbsp lime juice

1/2 tsp garlic powder

1/4 tsp hot sauce

splash of red wine

salt and pepper to taste


Heat oil in a large pot. Add in onion, garlic cloves, bell peppers, jalapeño peppers, and celery and sauté for 5 minutes. Afterwards, add and stir in rice, beans, bay leafs, cumin, oregano, chili powder, and crushed red pepper flakes. Add in chicken broth until the rice mixture is just covered, about 2 and 1/2 cups. Cover and simmer, stirring occasionally, and add chicken broth as needed as the rice absorbs the liquid. After 25 minutes, add and mix in cilantro, vinegar, lime juice, garlic powder, hot sauce, red wine, and salt and pepper and cook for 5 more minutes. Take off heat and let sit for another 5 minutes before serving.


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