Cuban Black Beans and Rice

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

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?

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

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.

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.

• 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! ?

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!

Other recipes you may enjoy

• Slow Cooker Refried Beans
• Debra’s Greek Baked Beans
• Black Bean & Corn Enchilada Quinoa Casserole
• Southwest Beef Bean & Barley Soup
• Air Fryer Beef Empanadas

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 mins

Cook: 30 minutes mins

Total: 45 minutes mins

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Equipment

• knife
• cutting board
• Calphalon 5-Piece Nylon Kitchen Cooking Utensil Set
• Simply Calphalon Nonstick 10 Piece Cookware Set

Ingredients 

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• ▢ 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

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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.