Black Beans and Rice


  • 4 Tbsp. extra virgin olive oil
  • 1 med Onion finely minced
  • 1 med Green bell pepper - seeded finely minced
  • 2 x Garlic cloves finely minced
  • 1 cup Dry black beans, cooked or two 16-oz cans black beans undrained
  • 2 cups long grain white rice, or 1 cup brown and 1 cup white rice (my preference for health reasons only).
  • 4 1/2 cups Water
  • 2 tsp Salt
  • 1 x Bay leaf
  • 1/4 tsp ground cumin
  • Freshly ground Black pepper to taste
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Black Beans and Rice

Time: 5 minutes prep, 25 minutes cook
Servings: 8


  1. In a large saucepan, heat the olive oil and add in the onion, bell pepper, and garlic and cook, stirring, till tender, 6 to 8 min. Add in the remaining ingredients and cook over medium-high heat till all the water has been absorbed and small craterscraters form over the surface of the rice, 10 to 15 min.
  2. Stir with a fork, cover, and cook over low heat till the rice is tender, 10 min. Throw away the bay leafbay leaf and serve.
  3. If you have a rice cooker, you can cook the rice separately in the rice cooker then mix with the rest of the ingredients and cook over low for a few minutes.
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3 votes | 7781 views

A Cuban classic, this goes perfectly with all pork dishes, and also with poultry and fish.


  • dawn
    April 19, 2012

    Added more cumin and used chicken stock in place of water, put less salt in.
    I've cooked/tasted this recipe!