Photo of Cuban black beans and rice by WW

Cuban black beans and rice

Total Time
35 min
10 min
25 min
This meatless main meal is ultra-satisfying. If you can’t find banana or cubanelle peppers, use red or green bell peppers instead.



2½ cup(s), divided

Uncooked white rice

1 cup(s), long grain-variety

Olive oil

2 tsp

Red onion

1¾ cup(s), chopped, divided

Banana peppers

1 medium, cubanelle or other sweet pepper, diced (about 1 cup)

Jarred minced garlic

1½ Tbsp

Ground cumin

1 tsp

Dried oregano

1 tsp

Canned black beans

31 oz, two 15.5 oz cans (undrained)

Table salt

1 tsp, or to taste

Red wine vinegar

1 Tbsp


cup(s), fresh, chopped, divided


1 medium, cut into 6 wedges


  1. In a small saucepan, bring 2 cups of water to a boil; add rice and cook as package directs.
  2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add 1 1/2 cups of onion and all of the pepper; cook, stirring occasionally, until tender, about 7 minutes. Add garlic, cumin and oregano; cook, stirring, until fragrant, about 30 seconds.
  3. Stir in beans and their liquid, remaining 1/2 cup of water and salt; bring to a simmer. Reduce heat to low and simmer for flavors to blend, about 5 minutes. Remove from heat; stir in vinegar and 1/3 cup of cilantro.
  4. To serve, spoon beans over rice; sprinkle with 1/4 cup of remaining onion and 1/3 cup of remaining cilantro; squeeze fresh lime juice over top. Yields about 3/4 cup of beans and 1/2 cup of rice per serving.


Sprinkle with salt before serving, if desired