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Cuban Black Beans and Rice

Yields6 ServingsPrep Time10 minsCook Time20 mins

This isn’t just beans and rice, this is beans and rice with a kick!

 ¼ cup water
 1 medium onion, minced
 ½ green pepper, seeded and minced
 1 medium zucchini, minced
 1 jalapeno , seeded and minced
 3 cloves garlic, minced
 1 tbsp tomato paste
 1 tsp ground cumin
 ½ tsp dried oregano
 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
 2 (15.5 oz) cans black beans, rinsed and drained
 ¾ tsp salt
 brown rice for serving

Heat the water in a large saucepan over medium heat.


Add the onion, bell pepper, zucchini, garlic, and jalapeno. Cover and cook until the vegetables begin to soften, about 5 minutes.


Stir in tomato paste, cumin, and oregano, and cook for 30 seconds.


Add the tomatoes, beans, and salt. Cook for another 15 minutes uncovered, stirring occasionally.

Nutrition Facts

Serving Size ¾ cup

Servings 0

Amount Per Serving
Calories 216
% Daily Value *
Total Fat 0.75g2%

Saturated Fat 0.2g1%
Trans Fat 0g
Cholesterol 0mg
Sodium 368mg16%
Total Carbohydrate 38g13%

Dietary Fiber 14g57%
Sugars 1.5g
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


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