Cuban Beans and Rice

4.2
(218)
143 Reviews
14 Photos

This Cuban beans and rice recipe was originally given to me by a friend, but I changed it. I have made it many times, and the leftovers work well wrapped in a tortilla, too. It's a very filling dish.

Submitted by Chris Barila
Updated on April 2, 2023
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Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • 1 tablespoon olive oil

  • 1 cup chopped onion

  • 1 green bell pepper, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon salt

  • 4 tablespoons tomato paste

  • 1 (15.25 ounce) can kidney beans, drained with liquid reserved

  • 1 cup uncooked white rice

Directions

  1. Heat oil in a large saucepan over medium heat. Sauté onion, bell pepper, and garlic. When onion is translucent, add salt and tomato paste. Reduce heat to low and cook, 2 minutes. Stir in beans and rice.

  2. Pour liquid from 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, 45 to 50 minutes, or until liquid is absorbed and rice is cooked.

Tips

You can substitute black beans, if you prefer.

232 home cooks made it!

Nutrition Facts (per serving)

258 Calories
3g Fat
49g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 258
% Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 2mg 1%
Sodium 750mg 33%
Total Carbohydrate 49g 18%
Dietary Fiber 5g 18%
Total Sugars 9g
Protein 7g 15%
Vitamin C 19mg 21%
Calcium 55mg 4%
Iron 3mg 14%
Potassium 223mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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