Cuban Rice & Black Beans: A Cozy Vegan Comfort Dish

This delightful dish of Cuban rice & black beans combines flavor and comfort in an easy-to-make vegan meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Resting Time 5

Total Time 35

Servings: 4 servings

Course: Lunch

Cuisine: Cuban

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup Jasmine Rice Rinse well to remove excess starch
2 cups Water or Vegetable Broth Use vegetable broth for enhanced flavor

For the Vegetables

1 medium Red Onion Diced
1 medium Green or Yellow Bell Pepper Sliced
2 cloves Garlic Minced

For the Beans

1 can Black Beans Drained

For the Seasoning

1 teaspoon Salt Adjust to taste
1 teaspoon Cumin Consider adding oregano
2 leaves Bay Leaves Omit if preferred

Equipment

Large Pan
Medium pot

Method

Cooking Steps

Heat a large pan over medium heat with a drizzle of olive oil for about 1 minute.
Add diced red onion and sauté for about 3-5 minutes until golden and fragrant.
Stir in sliced bell pepper and minced garlic, cooking for an additional 1-2 minutes.
Mix in drained black beans, cumin, and a sprinkle of salt, cooking for 2-3 minutes.
Introduce rinsed jasmine rice, stirring to coat each grain and cook for 2 minutes.
Pour in water or vegetable broth and bring to a vigorous boil for about 5 minutes.
Reduce heat to low, cover, and simmer for approximately 15 minutes.
After cooking, check rice for doneness, add reserved black bean sauce, and let sit.
Fluff the rice with a fork, mix well, and serve warm.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 55gProtein: 15gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 400mgPotassium: 600mgFiber: 12gSugar: 2gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 3mg

Notes

Rinse the rice until the water runs clear, sauté thoroughly, and let the dish rest before serving for best flavor.

Tried this recipe?

Let us know how it was!