Cuban Red Beans and Rice

Rating: 3.94 stars
33 Ratings
  • 5 star values: 9
  • 4 star values: 14
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 0

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.

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Ingredients

Directions

  • 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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Reviews (2)

33 Ratings
  • 5 star values: 9
  • 4 star values: 14
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 0
Anonymous
Rating: 5 stars
07/14/2018
My husband & I made this last night, very flavorful, looking forward to leftovers. We used gluten free rice, which can get a little soft, it was still very tasty. Next time we will use the suggested Uncle Bens rice, I know it will be just as good, probably better.
Anonymous
Rating: 5 stars
07/11/2018
I followed the recipe but I used black beans instead due to my husband not liking red beans i found this recipe wonderful.
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