By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 4
403 cal · 20 min
Cuban Beans and Rice
Recipe GLPR7f6c6146a785f7
This classic Cuban dish features tender black beans simmered with garlic, onion, and bell pepper, then served over fluffy brown rice. The beans are cooked in a fragrant broth with vinegar and oregano, creating a savory, slightly tangy side dish that pairs perfectly with any main course.
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Ingredients
1 teaspoon olive oil
1 tablespoon garlic, minced
1 cup onion, chopped
1 cup green bell pepper, diced
3 cups black beans, canned or cooked, low-sodium
2 cups chicken broth, low-sodium
1 tablespoon vinegar
1/2 teaspoon dried oregano
Black pepper to taste
3 cups brown rice, cooked
Directions
Wash your hands thoroughly with soap and warm water before beginning to prepare the meal.
Heat the olive oil in a large nonstick skillet over medium heat.
Add the minced garlic, chopped onion, and diced green bell pepper to the hot oil. Sauté, stirring frequently, until the vegetables become soft and golden, approximately 3 minutes.
Stir in the black beans, chicken broth, vinegar, dried oregano, and black pepper to taste. Increase the heat to bring the mixture to a rolling boil, then reduce the heat to low and maintain a gentle simmer.
Cover the skillet with a lid and continue simmering for 5 minutes to allow the flavors to meld together.
Spoon the bean mixture generously over the cooked brown rice and serve immediately while hot.
Comments
Every ingredient is a staple at any Charlotte grocer—Harris Teeter, Food Lion, Kroger, Walmart, and ALDI all stock them without question. At roughly $0.50–0.70 per serving for rice, beans, broth, and aromatics, this is genuinely cheap weeknight food. The stated twenty minutes is honest if you use quick-cooking brown rice, though traditional brown rice takes closer to thirty-five; using white rice or instant brown rice keeps it on schedule. This is a forgiving one-pot dish that tolerates low heat and feeds four easily, though leftovers reheat well only if you add broth when you warm them, since rice dries out."
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