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Easy One-Pot Cuban Black Beans and Rice

A close-up of a white bowl filled with fluffy white rice mixed with savory black beans and topped with fresh chopped cilantro.
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Make this comforting, budget-friendly black beans and rice dish in one pot for simple weeknight dinners. This recipe delivers authentic flavor using pantry staples.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 3 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 non-vegetarian)
  • 1 bay leaf
  • 1 tablespoon lime juice (freshly squeezed)
  • 2 tablespoons fresh cilantro, chopped (for garnish)

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, black pepper, and salt to the pot. Stir constantly for 1 minute until fragrant.
  3. Stir in the rinsed black beans and the uncooked rice until they are coated with the spices.
  4. Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil.
  5. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 18 to 20 minutes, or until the rice has absorbed all the liquid and is tender. Do not lift the lid during cooking.
  6. Remove the pot from the heat and let it stand, covered, for 5 minutes. Remove and discard the bay leaf.
  7. Stir in the fresh lime juice. Fluff the rice and beans gently with a fork.
  8. Serve immediately, garnished with fresh chopped cilantro.

Notes

  • For a heartier meal, brown 1/2 pound of smoked sausage before adding the onion and pepper mixture, then proceed with the recipe.
  • If you prefer a Tex-Mex flavor profile, add 1/2 cup of frozen corn along with the beans and rice.
  • This dish is excellent for meal prep; store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

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