Best Cuban Rice And Beans Recipes

ONE-PAN CUBAN CHICKEN WITH RICE AND BEANS

Steps:

• Preheat oven to 375 degrees. In a large straight-sided ovenproof skillet, brown bacon over medium-high, about 7 minutes. Transfer to a plate. Season chicken with 1/4 teaspoon cumin, salt, and pepper. Brown in skillet, turning once, about 10 minutes; transfer to plate.
• Remove fat from skillet. Add oil, onion, bell pepper, and garlic. Cook, stirring, until translucent, 3 minutes.
• Add rice, remaining 1/2 teaspoon cumin, and oregano. Cook, stirring, 1 minute. Add broth, beans, and bacon; season with salt and pepper. Nestle in chicken, skin-side up. Bring to a boil, then cover and transfer to oven. Roast until liquid is absorbed and chicken is cooked through, about 25 minutes. Let cool 10 minutes; serve.

CUBAN BLACK BEANS AND RICE

Steps:

• In a large stockpot cover beans with water and boil for 2 minutes.
• Remove from heat and let stand for one hour.
• Drain water and cover with fresh water (6 cups).
• In a skillet saute the onions, bell pepper and garlic in oil for 5 minutes, until tender.
• Add onion mixture and all remaining ingredients, except the red wine vinegar, to the beans and bring to a boil.
• Reduce heat to simmer covered for 2 hours, until beans are tender.
• Add more water if necessary.
• At the last minute add the red wine vinegar, just before serving.
• Serve with 2 cups of cooked rice.
• Top with chopped green onions, chopped hard boiled eggs or sour cream.

MOROS Y CRISTIANOS (CUBAN BLACK BEANS AND RICE)

Steps:

• Heat oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in crushed tomatoes and vinegar. Add cumin, salt, thyme, pepper flakes, and bay leaf. Cook for 3 minutes.
• Add black beans, then stir in white rice. Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and all liquid has been absorbed, about 25 minutes; do not lift the cover during the cook time.

PACIFIC CUBAN BLACK BEANS AND RICE

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat olive oil in a stockpot over medium-high heat; saute onion, bell pepper, carrots, celery, and garlic in hot oil until tender, about 5 minutes.
• Mix black beans with liquid, chorizo, chicken stock, picante sauce, bay leaves, paprika, red wine vinegar, cumin, sugar, salt, black pepper, and red pepper flakes together in the pot with the onion mixture; bring to a boil, reduce heat to medium-low, place a cover on the pot, and simmer until the beans have softened, about 30 minutes.
• Remove lid from pot and continue cooking until the mixture reaches your desired consistency, at least 20 minutes more. Remove bay leaves and adjust seasoning to your preferences. Serve over rice.

CUBAN VIA MIAMI FEAST: MASHED PLANTAINS WITH OH, BABY! GARLIC-TOMATO SHRIMP ON TOP, GRILLED FLANK STEAK WITH LIME AND ONIONS, QUICK RICE WITH BLACK BEANS

Steps:

• Heat a medium pot over medium heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and half of the finely chopped onion. Saute 3 minutes, then season with 2 teaspoons cumin, eyeball the measurement in the palm of your hand, and the thyme leaves. Pour in 2 1/2 cups of chicken stock and raise heat to bring to a boil. Add rice and lower heat to simmer when boil resumes. Cover pot tightly. After 12 minutes, stir in black beans and replace cover. Cook another 6 to 7 minutes. Turn off rice and beans, season with salt and stir to combine then let stand until ready to serve. While rice cooks, make plantains with shrimp and the meat.
• Preheat a grill pan over high heat. The meat can also be prepared in a hot, large cast iron or nonstick skillet if you do not have a grill pan.
• Place flank steak in a shallow dish and drizzle with extra-virgin olive oil to coat ¿ about 2 tablespoons. Mix grill seasoning with 1 tablespoon cumin, eyeball the measurement in your palm. Add the zest of 1 lime to the grill seasoning and cumin. Rub the mixture over the steak evenly. Wash up and cut lime into wedges and reserve. Place the steak on hot grill or in hot pan and cook 4 to 5 minutes, turn and cook 3 minutes longer. Remove from heat and let juices redistribute 5 minutes.
• Slit the skins of the plantains from end to end to vent them for microwave cooking. Wrap them each in wax paper, twisting up paper at ends. Microwave the plantains 4 to 5 minutes together or 90 seconds each individually on high.
• While plantains and steak cook, place a medium nonstick skillet on the heat over a high flame. Add 2 tablespoons extra-virgin olive oil and the sliced onions. Sear the onions up and heat through, but leave a bite to them. Place on a platter and cover with foil to reserve heat. Return pan to stove and reduce heat to between medium high and medium. Add 2 tablespoons extra, 2 turns of the pan, and the remaining finely chopped onion, the bell pepper, garlic and shrimp. Season with salt and pepper and add the zest of 1 lemon. Cook until shrimp are firm and peppers begin to soften, 4 minutes or so. Add the juice of 1/2 lemon, the tomato sauce and parsley. Turn off heat.
• Peel and mash the steaming hot plantains with remaining 1/2 cup chicken stock and a drizzle of extra-virgin olive oil. Season the plantains with salt and pile on platter or dinner plates then top with garlicky shrimp and tomatoes. Very thinly slice the cooked steak on an angle, working against the grain. Squeeze lime juice over the meat and arrange over the cooked sliced onions on serving platter. Fluff up rice and black beans a bit, transfer them to a bowl and pass at table.

GATORBEK'S CUBAN PORK, BLACK BEANS, AND YELLOW RICE

Steps:

• Prepare yellow rice according to package directions.
• To prepare the black beans, combine the first seven ingredients in a medium saucepan.
• Bring just to a boil, then reduce heat to simmer on a back burner, stirring occasionally.
• Meanwhile, heat olive oil in a heavy skillet over medium-high heat.
• Combine remaining dry ingredients (flour, cumin, oregano, cayenne, onion powder, and garlic powder) in a 1 gallon zipper bag.
• Add pork to bag and shake vigorously to coat.
• Remove pork from bag and add to hot oil.
• Brown on all sides, stirring until done.
• Remove pork to a plate and turn off heat to skillet.
• Pour black bean mixture into skillet to absorb pork drippings, stir gently until combined.
• To serve, put a scoop of yellow rice on each plate, topped with a generous ladle of black beans.
• Top with pork and garnish with lime wedge and sprig of cilantro.
• Serve with crusty bread.

CUBAN BEANS AND RICE

Steps:

• Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice.
• Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.

CUBAN BLACK BEANS AND CUMIN SCENTED RICE

Steps:

• Pick over beans, discarding any shriveled ones of foreign particles. Wash well and soak, covered in water, for 4 hours. Drain beans and place in 4 quarts of water in a soup pot. Add ham hock to the beans. Bring rapidly to a boil. Reduce heat to moderate and simmer beans until tender, about 35 to 45 minutes.
• In a saute pan, heat 1 and 1/3 cups olive oil. Add the chopped onions and garlic to the pan and saute over low heat. Add the chopped chiles and season with salt and pepper. Add the bay leaves and cook for about 10 minutes, stirring occasionally.
• Add 1 cup of drained black beans to the onion mixture in the saute pan, and mash thoroughly with rest of the ingredients in the skillet. Stir in the sugar and the dried oregano.
• Add the bean and onion mixture to the bean pot. Cover, and simmer for 1 hour, at moderate heat. Add red wine, vinegar, 4 teaspoons dried oregano and cumin. Uncover and cook until sauce thickens. Serve hot.
• 1 1/2 tablespoons butter
• 1 tablespoon cumin seeds
• 3 cups uncooked basmati rice
• 2 small limes, juiced
• 6 cups cold water
• 2 teaspoons salt
• Heat butter over medium heat in a large saucepan. When butter is melted, add cumin seeds and saute for 1 minute. Stir in the rice and cook for 2 minutes.
• Turn the heat to high and add the lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low for 15 minutes until water evaporates.

ARROZ CONGRI (CUBAN RICE AND BLACK BEANS)

Steps:

• In a heavy medium sized pot, heat oil on medium heat. Add onions, peppers and garlic and saute until soft, about 4-5 minutes. Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water and just barely skims the top of the rice Cover, reduce heat to low, and simmer 20 minute (don't peek). Make sure you have a good seal on your cover, the steam cooks the rice. After 20 minutes, shut flame off and let it sit, covered another 5 minutes (don't open the lid).

CUBAN RED BEANS AND RICE

Steps:

• In a medium saucepan, heat oil over medium-high. Add onion, bell pepper, and garlic and cook until onion is soft, 4 minutes. Season with salt and pepper. Add cumin, oregano, and rice; stir, and cook 1 minute. Add beans and broth; stir, then season with salt and pepper. Bring mixture to a boil, then cover. Reduce to a medium simmer and cook until liquid is absorbed and rice is tender, 15 to 20 minutes.

CUBAN RICE AND BEANS

Steps:

• 1. Heat oil in medium saucepan over medium-high heat. Add tomato sauce, garlic, sofrito and sazon, cook until fragrant, about 1 minute. 2. Transfer liquid from can red beans to measuring cup; add enough water to measure 3½ cups. Add liquid to pot; bring to boil. Add beans, rice and sugar; stir. Bring rice mixture to a boil; reduce heat to medium low and cook, covered, until water is absorbed, about 20 min 3. Remove rice from heat. Let sit until rice becomes tender, 5 minutes. Fluff with fork. Divide evenly among serving bowls.

CUBAN STEAK WITH BLACK BEANS AND RICE

Steps:

• Preheat a grill to medium high. Combine 2 tablespoons olive oil, the garlic, 1 teaspoon each cumin and oregano and the lime juice in a small baking dish. Add the steak, turn to coat and season well with salt and pepper; set aside at least 10 minutes.
• Meanwhile, combine the black beans with their liquid, the rice, 1 cup water, the remaining 1/2 teaspoon each cumin and oregano, 1/2 teaspoon salt and a few grinds of pepper in a medium saucepan. Bring to a boil over high heat, stirring occasionally to prevent sticking. Reduce the heat to low, cover and cook until the liquid is absorbed and the rice is tender, about 17 minutes. Remove from the heat and set aside.
• Combine the bell peppers, onion, remaining 2 tablespoons olive oil and a big pinch each of salt and pepper in a large bowl. Grill the peppers and onion, turning occasionally, until browned in spots and crisp-tender, 4 to 5 minutes. Return to the bowl, add the olives and toss. Grill the steaks until browned, about 3 minutes per side for medium rare; transfer to a cutting board.
• Fluff the rice and divide among plates. Slice the steak and serve with the rice, vegetables and lime wedges.

INSTANT POT® CUBAN PORK TENDERLOIN WITH RICE AND BEANS

Steps:

• On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add pork; cook 4 to 6 minutes or until pork releases easily from bottom of insert. Stir. Select CANCEL.
• Stir in broth, orange juice, taco seasoning mix, garlic and cumin. Stir in beans and rice.
• Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 12 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
• Stir in lime juice. Top with cilantro. Serve with salsa.

SHEET-PAN CUBAN RICE AND BEANS

Steps:

• Preheat the oven to 400°F. Coat a sheet pan with cooking spray.
• Combine the bell peppers, onion, garlic, and oil in a medium bowl. Toss with 1/4 teaspoon of the salt. Spread the vegetables on the sheet pan and roast until somewhat softened, about 15 minutes. Remove the pan from the oven and stir.
• Combine the rice, beans, cumin, oregano, fennel, coriander, remaining 3/4 teaspoon salt, and 2 1/2 cups water in a bowl. Pour the mixture onto the sheet pan, stir well, and cover with foil.
• Bake until the water has been absorbed and the vegetables are tender, 28 to 30 minutes. Remove the pan from the oven and let it stand for 5 minutes. Remove the foil and fluff with a fork before serving.

CUBAN-STYLE RED BEANS AND RICE

Steps:

• For beans:
• Soak kidney beans in large bowl with enough cold water to cover by 3 inches, at least 4 hours or overnight. Drain. Place 2 quarts water, beans and next 5 ingredients in large pot. Bring to boil over medium-high heat. Reduce heat to medium, cover and simmer until beans are tender, stirring occasionally, about 50 minutes. Season to taste with salt. Drain, reserving beans and bean cooking liquid separately. Discard vegetables and cilantro.
• For rice:
• Bring 3 cups bean cooking liquid to boil in heavy medium saucepan. Add rice; bring to boil. Reduce heat to medium-low, cover and simmer until almost all liquid is absorbed, about 20 minutes. Uncover; fluff with fork.
• Heat oil in heavy large skillet over medium-high heat. Add onions, bell pepper, garlic, cumin and oregano and sauté until onions are beginning to brown, about 5 minutes. Stir in beans and rice; cook until heated through, about 5 minutes. Season with salt and pepper.

CUBAN BLACK BEANS AND RICE WITH FRUIT SALAD

Steps:

• 1. Sort, wash and soak beans; drain and rinse beans. 2. In a 4-quart pot, saute onion in butter or coconut oil until tender. Add beans, broth, bay leaves, thyme, oregano, salt, and red or cayenne pepper. Bring to boil, reduce heat. Cover and simmer until beans are tender, 1 to 1 1/2 hours. 3. While beans are cooking, rinse the rice. Place in another pot with the water and salt. Bring to boil, reduce heat to low, cover and cook for 50-60 minutes. 4. After rice has been started, make the fruit salad in a large bowl. 5. When beans are tender, stir in the greem pepper and rum. Cover and simmer 15 minutes. 6. Serve beans over rice in wide soup bowls. Top with fruit salad and then a dollop of sour cream.

CUBAN-STYLE MEATBALLS WITH BLACK BEANS AND RICE

Steps:

• 1. In a large bowl, mix eggs, cracker crumbs, and milk together. Blend in the ground beef and all remaining ingredients. Form mixture into large balls. Roll in flour to lightly coat and sauté in olive oil until cooked through. To make sauce, sauté onion and green pepper in oil until translucent. Add mashed garlic during the last minute or two of frying. Drain thoroughly. Add remaining ingredients and mix well. Pour the sauce in a large sauce pan, add the cooked meat balls, and bring to a boil. Reduce heat and simmer on low for about 30 minutes.
• 2. Boil rice according to directions and add the can of black beans. (do not drain the beans).

MOROS Y CRISTIANOS (CUBAN RICE AND BEANS)

Steps:

• Heat oil in pan and saute onion and garlic for 2 minutes.
• Add tomato sauce and broth and bring to boil.
• Add next six ingredients (beans through bay leaf) and bring to boil.
• Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
• Discard bay leaf before serving; serve over rice with bell peppers and parmesan cheese, if desired.

CUBAN BLACK BEANS AND RICE (QUICK)

Steps:

• Heat oven to 350°F.
• Mix all ingredients except rice in a 2 qt casserole.
• Bake uncovered about 50 minutes, stirring occasionally, until hot and bubbly.
• Serve over rice.

CUBAN BLACK BEANS AND RICE - VEGAN

Steps:

• Heat the oil in a large, non-stick pan. Fry the onion and pepper in the oil until nearly tender. Add the garlic and saute for minute, being careful not to burn.
• Add a little of the bean liquid until all previous ingredients are soft. Add the beans with the remaining liquid. Add spices and simmer about 30 minutes. Stir in the vinegar just before serving.
• In the meantime, place rice, water, salt, and "butter" in a pot and bring to a boil. Reduce heat to low and cover. Cook for 15 minutes or until all the water has been absorbed.
• Add lime juice and allow to rest for 5 minutes. Fluff with a fork and serve with beans over the top.