Cuban Beans and Rice

Dave DeWitt Recipes Leave a Comment

This is yet another variation of the classic and popular dish, black beans and rice or “Moors and Christians.” The recipe gets its name from the black of the beans and white of the rice. Not only a great entree, it can also be used as a filling for tacos and for burritos. Red kidney beans can be substituted in the recipe for a slightly different taste.


  • 2 tablespoons olive oil

  • 1 medium onion, cut in wedges and separated

  • 1 small green bell pepper, cut in strips

  • 2 cloves garlic, minced

  • 2 habanero chiles, minced

  • 1/4 cup tomato paste

  • 2 bay leaves

  • ½ teaspoon dried oregano

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon dried thyme

  • 1/4 teaspoon ground black pepper

  • 1 cup long-grain raw white rice

  • 1 small tomato, cut into wedges

  • 1 15-ounce can black beans, drained and liquid reserved

  • Salt to taste


Heat the oil in a large saucepan over medium heat. Saute the onion, bell pepper, garlic, and habanero in the oil until the onions are softened, about 3 to 5 minutes. Add the tomato paste, bay leaves, thyme and black pepper.

Add the rice to the pan and saute until the rice becomes opaque. Stir in the tomato and beans.

Pour the bean liquid into a measuring cup and add enough water to make 2 ½ cups. Add to the rice and bean mixture, stirring once. Cover the pan and cook on low for 35 to 40 minutes, or until the liquid is absorbed and the rice is done.

To serve, remove the bay leaves and ladle onto a platter and serve with warmed flour tortillas.

Yield: 4 to 6 servings

Heat Scale: Hot