Photo of Cuban rice and black beans by WW

Cuban rice and black beans

Points® value
Total Time
1 hr 10 min
20 min
45 min
This lightened up beans and rice recipe is part of a traditional Cuban menu. Pair it with lean turkey picadillo and a pineapple and avocado salad for a delicious meal.


Olive oil

2 tbsp(s), (30 ml)

Uncooked turkey bacon

2 slice(s), chopped


1 small, finely chopped

Bell pepper

1 item(s), medium, green variety, finely chopped


2 clove(s), large, minced

Table salt

1 tsp(s), (5 ml)

Ground cumin

½ tsp(s), (2 ml)

Dried oregano

½ tsp(s), (2 ml)

Bay leaf

1 leaf/leaves

Uncooked white rice

¾ cup(s), (175 ml) long-grain, rinsed

Canned low sodium black beans

15 oz, (450 ml) or no salt added, with liquid


1 cup(s), (250 ml)

Apple cider vinegar

1 tbsp(s), (15 ml)


  1. Heat oil in a large, heavy pot over medium heat. When oil shimmers, add bacon; cook, stirring occasionally, until browned, 5-6 minutes. Add onion and pepper; cook, stirring occasionally, until softened, 3-4 minutes. Add garlic; cook, stirring a few times, 30 seconds. Stir in salt, cumin, oregano, bay leaf and rice.
  2. When rice is coated with oil, add beans and their liquid, water and vinegar; bring to a boil over high heat. Reduce heat to low and cover; simmer until rice is cooked and liquid has been absorbed, 20-30 minutes.
  3. Remove pot from heat; cover and let sit 5 minutes. Remove bay leaf before serving.
  4. Serving size: 175 ml (3/4 cup)