Skip to Content
Menu

Cuban Black Beans and Rice

  • Save
  • Jump to Recipe
Betty Crocker Kitchens
Updated Jan 24, 2011
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Serve your family with this slow-cooked black beans and rice dish – a hearty meal!

Cuban Black Beans and Rice

  • Prep Time 20 min
  • Total 8 hr 20 min
  • Servings 6
  • Ingredients 12
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 1 pound dried black beans (2 cups), sorted and rinsed
  • 1 large onion, chopped (1 cup)
  • 1 large bell pepper, chopped (1 1/2 cups)
  • 5 cloves garlic, finely chopped
  • 2 bay leaves
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 5 cups water
  • 2 tablespoons olive or vegetable oil
  • 4 teaspoons ground cumin
  • 2 teaspoons finely chopped jalapeño chili
  • 1 teaspoon salt
  • 3 cups hot cooked rice, for serving

Instructions

  • Step 
    1
    Mix all ingredients except rice in 3 1/2- to 6-quart slow cooker.
  • Step 
    2
    Cover and cook on high heat setting 6 to 8 hours or until beans are tender and most of the liquid is absorbed. Remove bay leaves.
  • Step 
    3
    Serve beans over rice.

Nutrition

385 Calories
6g Total Fat
19g Protein
78g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
385
Calories from Fat
55
Total Fat
6g
Saturated Fat
1g
Cholesterol
0mg
Sodium
500mg
Total Carbohydrate
78g
Dietary Fiber
14g
Protein
19g
% Daily Value*:
Iron
38%
38%
Exchanges:
4 Starch; 3 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section