Cuban Beans and Rice Recipe - Allrecipes.com
Cuban Beans and Rice Recipe
  • READY IN 1 hr

Cuban Beans and Rice

Recipe by  

"I originally got this from a Cuban friend, but made some changes to it. I have had it many times, the leftovers are very good wrapped in a tortilla, too. Very filling dish."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    50 mins
  • READY IN

    1 hr

Directions

  1. Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice.
  2. Pour the liquid from the 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 for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.
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Reviews More Reviews

Most Helpful Positive Review
May 19, 2006

Very, very good recipe. I made a few changes, however, to spice it up and add flavor after reading some of the other reviews. 1: add 1 tsp. cumin powder to onions/garlic while cooking, 2: add one small can of diced mild chiles when you add the beans, 3: use broth (any kind) instead of water. Also diminish the amount of liquid to 2 cups instead of 2 and a 1/2. Hope this helps! Thanks for a yummy recipe!

 
Most Helpful Critical Review
Jan 15, 2004

We found this recipe a bit bland and intend on spicing it up a little next time with some chilli, cracked black pepper and topping with some deep fried basil leaves, but as a base it is very good.

 
Jan 16, 2004

I enjoyed the recipe in the spirit in which it is intended. A quick meal! You can use this as a jump-off point and add ingredient to your taste to enhance flavor. One criticism of most recipes that include rice as an ingredient, is that the authors rarely tell you what kind of rice they used. This is of prime importance as it can mean success or failure to the dish. The are MANY types of rice, ech with different flavors, texture, cooking time, ratio of water to rice, aromas, stickiness, etc. A variety of rice that is great for one dish, will spell trouble for another. SO please, in the future, ALWAYS include the type, and even the brand of rice you used. It will make you recipes much better.

 
Jan 15, 2004

My husband and I both LOVED this dish - very tasty. I added two very large cloves of garlic and that was wonderful. Additionally, it was so much tastier the second day when the flavors had melded that I suggest making it the day before -if you can - and refrigerate it overnight!!!

 
Aug 16, 2005

Great tasting rice. I grew up on rice and peas (my mom's from the Dominican Republic). A few tips she passed on to me 1) Use GOOD QUALITY long grain rice. She swears by Mr. Goudas brand rice (never buy the generic stuff) and her west indian friends buy this brand as well. Generic rice tends to turn out too sticky 2) I use a ratio of 2:1 of liquid to rice. My mom always tells me it's better to add more water at the end than to start off with too much liquid at the beginning which you can't fix later. The rice was the perfect consistency when done. Thanks for an excellent recipe.

 
Jan 15, 2004

Let simmer 60 minutes plus to fully absorb liquids. I added some cayenne pepper and cumin to spice it up a bit. Very tasty!!

 
Jul 15, 2003

I am from Panama and we also have rice and beans as a staple. I have been living in Canada for the past 4 years and this definitely was a taste from home!

 
Jan 16, 2004

Very filling. I upped the amount of rice to 1 1/2 cups (it was parboiled rice - I don't know if that makes a difference) to avoid the mushy and wet consistency from earlier ratings. It needs some spices to make it really sensational - chili powder, cumin, cayenne and of course HOT SAUCE!

 

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Nutrition

  • Calories
  • 258 kcal
  • 13%
  • Carbohydrates
  • 49.3 g
  • 16%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 3.2 g
  • 5%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 750 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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