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Photo of Cuban rice and black beans by WW

Cuban rice and black beans

4
Points®
Total Time
1 hr 10 min
Prep
20 min
Cook
45 min
Serves
6
Difficulty
Easy
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.

Ingredients

Olive oil

2 Tbsp

Uncooked turkey bacon

2 slice(s), chopped

Onion

1 small, finely chopped

Bell pepper

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

Garlic

2 clove(s), minced

Table salt

1 tsp

Ground cumin

½ tsp

Dried oregano

½ tsp

Bay leaf

1 leaf/leaves

Uncooked white rice

¾ cup(s), long-grain, rinsed

Canned low sodium black beans

15 oz, or no salt added, with liquid

Water

1 cup(s)

Cider vinegar

1 Tbsp

Instructions

  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: 3/4 c

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