Black Beans and Rice

In Miami it is habichuelas y arroz Cubano, Cuban black beans and rice. Tasty and surprisingly easy to prepare, black beans and rice are good as a light meal in themselves or an excellent accompaniment to other main dish foods, sandwiches and salads. Quite often the beans and rice are served already combined. I prefer to serve the black beans as a condiment and you can ladle as little or as much as you want onto the rice.

Preparation: 45 minutes Life Experience Recipe
Serves 4 to 6 persons
  • 2 15-ounces cans black beans, rinsed and drained
  • 1 large red Bell pepper, diced
  • 1 tablespoon olive oil
  • 2 tablespoons lime juice
  • 2 teaspoons dried oregano
  • Salt and black pepper, to taste
  • 2 medium white onions, diced
  • 1 large green Bell pepper, diced
  • 3 cloves garlic, peeled and crushed
  • 1 1/2 cup chicken broth
  • Sprinkle each of paprika, thyme, cumin and allspice
  • 4 cups hot cooked rice
  • Optional garnish - see below
  1. Heat oil in heavy saucepan with lid over medium to high heat. Add onion, and green pepper and cook until tender, about 4-5 minutes. Add garlic, stir and cook 1 minute.
  2. Stir in beans, seasoning (except salt and pepper), and chicken broth. Bring to a boil, cover and simmer 10 minutes. Add red peppers and lime juice. Cover and simmer 5 minutes. Taste and add salt and pepper to taste.
  3. To serve, add rice to individual bowls. Spoon bean mixture over top. Offer optional garnishes on the side:
    • Pat's Special Blend Hot Sauce or Tabasco® Sauce
    • Chopped tomatoes
    • Shredded cheese, Monterey jack, Cheddar or combination of cheeses
    • Grilled fruit such as pineapple rings, banana or plantain slices (grill with a splash of Balsamic vinegar)

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Latest revision done November 2005
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