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Cuban Black Beans and Rice is a delicious and economical meatless dish that is quick and easy to make! Let me show you how. 

cuban black beans and rice on white plate with lime wedges

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Cuban Black Beans and Rice

In the Cuban culture, this is often called Moros y Cristianos or “Moors and Christians”. The black beans represent the darker-skinned Moors, while the rice represents the lighter-skinned Christians. This dish alludes to the wars between the two cultures. 

I can’t remember exactly, but I feel like I found this recipe years and years ago on the back of a can of black beans. Maybe I am wrong?! I can’t remember! Regardless, it’s been a family favorite since the first time we made it!

What I love about this recipe is that it uses pantry ingredients with a few items from fresh produce. It’s a quick, tasty, economical meal. I know we can all appreciate those kinds of meals a little more in 2020, right?!

Let’s get some ingredients and get started, shall we?

fork with cuban black beans and rice

Recipe for Cuban Black Beans and Rice

  • olive oil
  • small onion
  • small green pepper
  • garlic
  • tomatoes
  • can of black beans
  • dried thyme
  • cider vinegar
  • hot pepper sauce
  • cooked rice
  • Lime wedges, optional
how to make cuban black beans and rice step by step

How to make Cuban Black Beans and Rice

  1. In a large skillet, heat olive oil over medium-high heat. Cook onion and green pepper until tender-crisp. Stir in tomatoes, undrained beans, thyme, and garlic. Cook 3 minutes. Add vinegar and hot pepper sauce. Continue to cook 5 minutes.
  2. Serve with rice. Garnish with lime wedges, if desired.
overhead view of cuban black beans and rice on white plate with lime wedges

Cuban Black Beans and Rice: Questions & Answers

If you have questions about making this Cuban Black Beans and Rice recipe, I have answers! Take a look at this section before leaving a comment if you run into trouble or just want some suggestions.

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  • What to serve with Cuban Black Beans and Rice?

This really is a meal in and of itself. However, if you would like some other ideas to go with it, I would suggest a green veggie or salad, chips and salsa, sweet potatoes, or for a more traditional side dish try tostones (fried plantains).

  • Can I use dried beans?

You can! I would proceed with cooking the beans as directed on the package and then substituting approximately two cups of beans in place of the can of beans called for in the recipe. Be sure to get some of the cooking liquid too! ?

cuban black beans and rice on white plate with lime wedges, herbs in background

How did you like this recipe

It’s something a little bit different than the same dinner ideas most of us are used to, but it is totally delish, in my opinion! Comment down below with your Cuban Black Beans and Rice experience, or feel free to ask me any questions if you’re having trouble. Y’all know I’m happy to help!

cuban black beans and rice on white plate with lime wedges

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cuban black beans and rice on white plate with lime wedges
cuban black beans and rice on white plate with lime wedges
4.67 from 3 votes
Servings: 4 servings

Cuban Black Beans and Rice

By Jamie Sherman
Cuban Black Beans and Rice is a delicious and economical meatless dish that is quick and easy to make! Let me show you how. 
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes

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We’ll email this post to you, so you can come back to it later!

Ingredients 

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 small green pepper, finely chopped
  • 1 clove garlic, minced
  • 1 cup tomatoes, diced
  • 1 can black beans – do NOT drain, 15 oz.
  • ½ teaspoon dried thyme
  • 3 tablespoons cider vinegar
  • ½ teaspoon hot pepper sauce
  • 2 cups cooked rice
  • Lime wedges, optional

Instructions 

  • In a large skillet, heat olive oil over medium-high heat. Cook onion and green pepper until tender-crisp. Stir in tomatoes, undrained beans, thyme, and garlic. Cook 3 minutes. Add vinegar and hot pepper sauce. Continue to cook 5 minutes.
  • Serve with rice. Garnish with lime wedges, if desired.

Notes

  • You can substitute yellow rice in place of white rice if you prefer.

Nutrition

Calories: 252kcal, Carbohydrates: 44g, Protein: 9g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 426mg, Potassium: 514mg, Fiber: 9g, Sugar: 2g, Vitamin A: 389IU, Vitamin C: 25mg, Calcium: 59mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Originally published on August 17, 2012. Updated on July 13, 2020.

Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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4.67 from 3 votes (3 ratings without comment)

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13 Comments

  1. tina says:

    good post

  2. The Mandatory Mooch says:

    Wow, this looks great. Thanks so much for linking up to Tasty Thursdays on The Mandatory Mooch. I hope you will link up again. The party will be live tonight. http://www.mandatorymooch.blogspot.com

    Thanks, Nichi

  3. Julie says:

    I love black beans and rice. This recipe looks great! Thanks for sharing, Jamie.