top of page
  • edithpan6

Cuban Black Beans and Rice

Updated: Nov 26, 2019

Yield: ~1 hotel pan


1 cup olive oil

3 medium onions, chopped

10 garlic cloves, minced

4 green bell peppers, seeded and chopped

cups brown rice

12 cups vegetable broth

2 cups tomato sauce

4 tbsp. ground cumin

4 tbsp. dried oregano

Salt and pepper to taste

5 15-ounce cans black beans

In a large pot, heat the oil over medium heat and sauté the onions, garlic, and peppers, for 5 minutes. Add the rice and sauté another 2 minutes.

Stir in the vegetable broth, tomato sauce, and bring to a boil. Add the remaining ingredients, and return to a boil. Cover, reduce the heat and simmer for about 45 minutes, or until the rice is cooked.

Remove bay leaf and serve.

4 views0 comments

Recent Posts

See All


bottom of page