Cuban Inspired Black Bean Rice Recipe: Savory, Hearty & Flavorful Dish

The first time I made this Cuban-inspired black bean rice, I was blown away by how a few simple ingredients could pack in so much flavor. Each bite felt like a sunny afternoon in Havana, with rich spices, fresh herbs, and a hint of zesty lime.

I love that it’s wholesome yet comforting, perfect for a cozy night in or a big family dinner. Whether I serve it as a side or the main star, it never disappoints. Once you try it, you’ll see why it’s been on repeat in my kitchen ever since.

Ingredients

Black beans – 1 ½ cups dried, soaked overnight (soaking makes them cook evenly and taste fresher)
Garlic – 3 cloves, minced (fresh garlic gives a deeper flavor than jarred)
Bay leaves – 3 leaves (adds a subtle herbal aroma)
Olive oil – 2 tablespoons (use extra-virgin for richer flavor)
Onion – 1 large, diced (yellow onions give a sweet base)
Red bell pepper – 1 large, diced (adds color and natural sweetness)
Ground cumin – 1 teaspoon (for warm, earthy flavor)
Dried oregano – 1 teaspoon (balances the spices)
Cayenne pepper – ½ teaspoon (adjust for spice preference)
Long grain white rice – 1 ½ cups, rinsed (rinsing prevents sticky rice)
Chicken broth – 3 cups (or vegetable broth for a vegan version)
Cilantro – ¼ cup, chopped (fresh and fragrant finish)
Lime – juice of 1 lime, plus wedges for serving (brightens the flavors)

Note: This quantity serves about 6 people.

Variations

You can easily make this recipe your own while keeping the Cuban flavors alive:

Use vegetable broth instead of chicken broth for a vegan-friendly dish.
Add a cup of diced tomatoes for a tangy, saucy texture.
Swap cayenne pepper for smoked paprika for a milder, smoky taste.
Try brown rice for a nuttier flavor and extra fiber.
Stir in roasted corn kernels for extra sweetness and color.

Cooking Time

Prep Time: 8 hours (soaking beans)
Cooking Time: 2 hours
Total Time: 10 hours

Equipment You Need

Large pot – for simmering the beans until tender.
Dutch oven or large pan – to sauté vegetables and cook the rice evenly.
Strainer – to rinse beans and rice thoroughly.
Wooden spoon – gentle for stirring without scratching your cookware.
Zester or grater – for zesting lime and fresh garlic.

How to Make Cuban-Inspired Black Bean Rice?

Prepare the Black Beans

I start by soaking my dried black beans overnight. This softens them and makes them cook faster. The next day, I rinse them well and put them in a large pot with water, minced garlic, and bay leaves. Once it boils, I reduce the heat and let them simmer for about 90 minutes until they’re perfectly tender.

Sauté the Vegetables

While the beans are cooking, I dice the onion and red bell pepper. In a Dutch oven, I heat olive oil over medium heat, then sauté the veggies until they’re soft and aromatic. This is where the base flavor of the dish starts to come together.

Toast and Season the Rice

I add rinsed rice straight into the pot with the sautéed vegetables. Toasting it for a couple of minutes brings out a slightly nutty flavor. Then, I mix in cumin, oregano, cayenne, salt, and pepper to infuse every grain with seasoning.

Combine Rice and Beans

Next, I pour in the broth and add the cooked beans with a couple more bay leaves. After giving it a good stir, I bring it to a boil, then cover and simmer for about 15 minutes until the rice is fluffy and the liquid is absorbed.

Garnish and Serve

When it’s ready, I fluff the rice gently with a fork and top it with fresh cilantro and a squeeze of lime juice. Serving it hot makes all the difference, and I always include extra lime wedges on the side for anyone who wants more zing.

Additional Tips for Making this Recipe Better

These little tricks have made my black bean rice taste even better:

Use fresh garlic and herbs – they make a world of difference compared to pre-packaged ones.
Always rinse your rice – it prevents clumping and keeps it fluffy.
Don’t rush the simmer – letting the rice fully absorb the broth makes it extra flavorful.
If you like a creamier texture, lightly mash a few beans before mixing them in.

How to Serve Cuban-Inspired Black Bean Rice?

I love serving this as a side with grilled chicken, shrimp, or steak. Sometimes, I make it the main event by topping it with avocado slices or a dollop of Greek yogurt for a cooling touch. For presentation, I use wide bowls, sprinkle extra cilantro, and add lime wedges for a restaurant-style look.

Nutritional Information

Here’s the nutrition breakdown per serving:

Calories: 220
Protein: 10.7g
Carbohydrates: 51.3g
Fat: 1.6g

Make Ahead and Storage

Make Ahead: I often cook the beans a day in advance to save time. I store them in the fridge in an airtight container, then add them to the rice when I’m ready to finish the dish.
Storage: Leftovers last up to 3 days in the fridge. To freeze, I portion the rice into airtight containers and freeze for up to 3 months. When reheating, I add a splash of broth or water to bring back its fluffy texture.

Why You’ll Love This Recipe?

This recipe is one of my favorites for so many reasons:

Bursting with flavor – smoky spices, fresh herbs, and zesty lime in every bite.
Wholesome and filling – loaded with protein, fiber, and nutrients.
Easy to make – simple steps and mostly pantry-friendly ingredients.
Versatile – works as a main dish or a side, with endless add-in options.
Diet-friendly – naturally gluten-free and easy to make vegan.

Ash Tyrrell