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Easy One-Pot Cuban Black Beans and Rice

A close-up bowl of white rice topped with seasoned black beans and fresh cilantro, served with lime wedges.
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Make this flavorful, budget-friendly Cuban black beans and rice recipe in one pot for a simple, satisfying weeknight dinner or hearty side dish.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt (or to taste)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup long-grain white rice
  • 2 cups vegetable broth (or chicken broth for richer flavor)
  • 1 bay leaf
  • 1 tablespoon apple cider vinegar
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, cumin, oregano, smoked paprika, salt, and pepper to the pot. Stir constantly for 1 minute until fragrant. This step builds the flavor base.
  3. Stir in the rinsed black beans, uncooked rice, vegetable broth, and the bay leaf. Bring the mixture to a boil.
  4. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 18 to 20 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during this time.
  5. Remove the pot from the heat. Stir in the apple cider vinegar. Let the dish stand, covered, for 5 minutes.
  6. Remove and discard the bay leaf. Fluff the rice and beans gently with a fork.
  7. Serve hot, garnished with fresh cilantro and a squeeze of fresh lime juice.

Notes

  • For a richer, more authentic Cuban flavor, substitute the vegetable broth with chicken broth.
  • If you prefer a spicier dish, add 1/4 teaspoon of red pepper flakes with the other spices.
  • This recipe works well for meal prep; store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://tastethisplate.com/easy-one-pot-black-beans-and-rice/