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Cuban Black Beans and Rice

  • Author: Emily Dingmann of myeverydaytable.com
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Skillet
  • Diet: Gluten Free


  • rice for serving
  • 1 green pepper
  • 1 yellow/orange pepper
  • 1 small white onion
  • 6 cloves garlic
  • 1 Tbsp. olive oil 
  • 1/4 cup tomato paste
  • 4 cups slow cooker black beans
  • 3/4 tsp. sea salt
  • 1 cup chicken broth (or vegetable broth)


  1. Prepare ingredients.
    Make rice according to package instructions.
    Dice peppers and onion. 
    Mince garlic. 
  2. Heat oil in a medium skillet over medium high heat. 
  3. Add peppers and onions to a large skillet. Cook for about 2-3 minutes. Add garlic and cook an additional minute, until garlic is fragrant. 
  4. Stir in tomato paste, black beans, salt, and chicken broth. Lower heat to medium-low and simmer for 10 minutes. 
  5. Meanwhile, make plantains according to instructions here. 
  6. Assemble bowls. Scoop beans over rice and serve plantains on the side. 


  • Serve with rice and sautéed plantains. 
  • Nutrition facts do not include rice or plantains. 

Keywords: cuban black beans, cuban black beans recipe, cuban black beans and rice