Cuban Beans and Rice Recipe
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Cuban Beans and Rice

By: Chris Barila 
"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."

This Kitchen Approved Recipe has an average star rating of 4.2 Rate/Review | Read Reviews (103)

Prep Time:
10 Min
Cook Time:
50 Min
Ready In:
1 Hr

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 4 tablespoons tomato paste
  • 1 (15.25 ounce) can kidney beans, drained with liquid reserved
  • 1 cup uncooked white rice

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 258 | Total Fat: 3.2g | Cholesterol: 2mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on May 19, 2006 by ANDI   view full review
Very, very good recipe. I made a few changes, however, to spice it up and add flavor after...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Jan. 16, 2004 by AMANTE   view full review
I enjoyed the recipe in the spirit in which it is intended. A quick meal! You can use this...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Jan. 15, 2004 by SHANNONBRYN   view full review
My husband and I both LOVED this dish - very tasty. I added two very large cloves of garlic...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Aug. 16, 2005 by MASON204   view full review
Great tasting rice. I grew up on rice and peas (my mom's from the Dominican Republic). A few...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Jan. 15, 2004 by SUZANNE LITTLEFIELD   view full review
Let simmer 60 minutes plus to fully absorb liquids. I added some cayenne pepper and cumin to...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Jan. 16, 2004 by AMYBEEBES   view full review
Very filling. I upped the amount of rice to 1 1/2 cups (it was parboiled rice - I don't know...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Jul. 15, 2003 by Lil_V   view full review
I am from Panama and we also have rice and beans as a staple. I have been living in Canada for...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Nov. 14, 2003 by APRJHN   view full review
Great recipe! I cooked it about 42 minutes. I added about a half tablespoon of chili powder...
The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed on Jan. 15, 2004 by DONNAB   view full review
We found this recipe a bit bland and intend on spicing it up a little next time with some...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Sep. 1, 2003 by W57STELE   view full review
I loved it when it was first finished cooking. It was soupy and reminded me of chili. When...

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