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Cuban Red Beans and Rice

In this easy version of a classic Cuban dish, red kidney beans are seasoned with onion, bell pepper, garlic, cumin, and oregano. If you prefer black beans, use them instead, or sprinkle the dish with cilantro.

  • Prep:
  • Total Time:
  • Servings: 4
Cuban Red Beans and Rice

Source: Everyday Food, September 2010


  • 2 tablespoons extra-virgin olive oil
  • 1/4 white onion, diced small (1/2 cup)
  • 1/4 green bell pepper, diced small (1/2 cup)
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1/2 teaspoon ground cumin
  • 1 tablespoon chopped fresh oregano leaves
  • 1 cup long-grain white rice
  • 1 can (15.5 ounces) red kidney beans, rinsed and drained
  • 2 cups low-sodium chicken broth


  1. In a medium saucepan, heat oil over medium-high. Add onion, bell pepper, and garlic and cook until onion is soft, 4 minutes. Season with salt and pepper. Add cumin, oregano, and rice; stir, and cook 1 minute. Add beans and broth; stir, then season with salt and pepper. Bring mixture to a boil, then cover. Reduce to a medium simmer and cook until liquid is absorbed and rice is tender, 15 to 20 minutes.

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