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Cuban Inspired Black Bean Rice Recipe
Ash Tyrrell

Cuban Inspired Black Bean Rice Recipe

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.
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Prep Time 8 hours
Cook Time 2 hours
Servings: 6
Ingredients Method Notes

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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.