Black Beans and Rice

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Black Beans and Rice is a tasty Cuban recipe, with chicken broth, white rice, garlic, cumin, cayenne pepper and black beans.

There’s nothing better than Mexican Rice as a Side Dish Recipe to go with Latin food, except maybe Black Beans and Rice. The beans give the rice a delicious, rich flavor and are a great source of protein.

Black Beans and Rice close up


If you’re looking for a rice recipe with a quick cook time for a busy weeknight, then this is the recipe for you. Black Beans and Rice is a great side dish, and can be served up with burritos, enchiladas, tacos, and more. If this is your first time making dinner or you’re trying to teach the kids a fun way to cook rice, this is an easy recipe to start with.  

The combined flavors in this Black Beans and Rice dish make it a perfect side dish to bring to family dinners and pot lucks. The dish is packed with flavor on its own and is well worth the minimal effort!


  • Serve with: Try serving up your Black Beans and Rice topped with fresh cilantro, sour cream, or a sprinkle of lime juice. 
  • Meat: Black Beans and Rice with chicken, as well as Black Beans and Rice with sausage, are two delicious variations that are popular in Cuban cuisine. 
  • Veggies: You can try making spicy Black Beans and Rice by adding in or serving with cut serrano chiles or red peppers with a little dash of hot sauce. You can also mix in chopped green bell pepper, jalapeno slices, or fresh avocado. If you add the green pepper, make sure to add it fairly early on to keep it from being tough. 
  • Vegan: This recipe is already pretty close to being completely vegan, all you have to do is exchange the chicken broth for vegetable broth. Once you make the change, this recipe uses no animal products and is perfectly vegan friendly. 
  • Puerto Rican Black Beans and Rice: This version of Black Beans and Rice is based off of the Cuban variety, but you should also try Caribbean and Puerto Rican Black Beans and Rice. Puerto Rican Black Beans and Rice tends to use vinegar, Sazon Goya, and sofrito, as well as a few other ingredients. 


Black Beans and Rice cooking in pot

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Black Beans and Rice are a traditional Spanish dish that’s a favorite in Cuba. Cuban Black Beans and Rice, also called “Moros y Cristianos,” or “Moors and Christians.” According to Cuban tradition, Black Beans and Rice represent Spanish history, with the beans representing Muslim Moors and the rice representing Christians. The idea is that separate, both elements are tasty, but together they make a much more delicious dish.


  • Serve: Black Beans and Rice will keep at room temperature for about 2 hours.
  • Store: Keep the Black Beans and Rice in a sealable container, like tupperware or an airtight bag, and the Black Beans and Rice will stay good for up to a week. You should always allow the Black Beans and Rice to fully cool down to room temperature before you seal it up and put it away. 
  • Freeze: You can freeze Black Beans and Rice for up to 3 weeks as long as you keep it properly sealed. 

Black Beans and Rice top-down in pot

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Black Beans and Rice

5 from 12 votes
  • Yield: 6 servings
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Course: Side Dish
  • Cuisine: Cuban
  • Author: Sabrina Snyder
Black Beans and Rice is a tasty Cuban recipe, with chicken broth, white rice, garlic, cumin, cayenne pepper and black beans.


  • 2 tablespoons vegetable oil
  • 1 yellow onion , chopped
  • 2 cloves garlic , minced
  • 3/4 cup uncooked white rice
  • 1 1/2 cups chicken broth
  • 1 can (14 ounces) diced tomatoes with chilis
  • 2 teaspoons ground cumin
  • 2 teaspoons turmeric
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 cans black beans , drained and rinsed


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add the oil to a pot on medium-high heat.

  2. Add the onion and garlic and cook for 4 minutes.

  3. Add the rice and cook for 2 minutes.

  4. Add the chicken broth and canned tomatoes and bring to a boil. Lower the heat to a simmer and cover the pot and cook for 20 minutes.

  5. Add the cumin, turmeric, salt, pepper, cayenne pepper, black beans and mix together.

Nutrition Information

Yield: 6 servings, Amount per serving: 271 calories, Calories: 271g, Carbohydrates: 45g, Protein: 11g, Fat: 6g, Saturated Fat: 4g, Sodium: 1150mg, Potassium: 565mg, Fiber: 11g, Sugar: 1g, Vitamin A: 43g, Vitamin C: 10g, Calcium: 72g, Iron: 4g

All images and text © for Dinner, then Dessert.

Keyword: Black Beans and Rice

Black Beans and Rice collage

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  1. I love the flavors in this recipe. I did use just one can of bean and added 1 cup of corn.It’s great as a side dish. I added it to shredded chicken for enchiladas.

  2. This was the best ever. I made it exactly as written. This will be a keeper in my vegan (used vege broth) recipe arsenal. Would like to know how to make it with brown rice instead of white? Not sure if I use more liquid or just cook longer? Hmmm?

    1. I would start the rice first, then 30 minutes in add the beans and cook the rice the rest of the way. You don’t want the beans simmering for an hour or they’ll get a bit too mushy.

  3. Easy excellent recipe !!!! I substituted vegetarian no chicken broth and cut down on the spices and and the recipe was still outstanding…. Thanks so much

  4. This recipe is super easy to make, tastes great, and it uses cheap ingredients, too. Bonus, there’s no chopping and it’s mostly hands off while the rice cooks. Win win! I used about 1/4 teaspoon less of each spice than the recipe calls for and just a pinch of cayenne pepper, since I don’t like much spice. I’ll definitely be coming back to this one!

  5. Absolutely delicious! I added corn and we wrapped it in flour tortillas and topped with shredded cheese and slasha.

  6. The first time I made this recipe I followed it to a T. It was really good. The next time I made it I got “experimental”. Turned out I was OUT of cumin. How do you manage that?!? So I looked up cumin substitutes. I found 9! Of those I had 5….so I combined them into a seasoning mix. I added a can of corn and a pound of diced smoked sausage. Pretty darned good for a quick one pot meal. My point is this is an excellent recipe as is, but also very adaptable which makes it that much more marvelous! Thank you!

  7. Absolutely Devine! I added fresh lime juice on top. I have tried many of your recipes, they are exceptional. Thank you for sharing!

  8. Excellent dish! Tried it for a family dinner and everyone enjoyed it! Definitely will work it into our meal rotation as we try to find more dishes that can work with little or no meat since prices and availability are being impacted right now. We like spicy and this has a pleasant nip and great flavor. Only comment made was that it needed a bit more salt, but others thought the salt level was just fine, so that’s a personal preference. We doubled the recipe and added about 2lbs of chicken tenders to our dish. We used the same spices in this recipe to coat the tenders, then cooked them separately in olive oil, about 5 minutes per side. Then we chopped them up to mix throughout the dish. We served it as a main course with kale salad on the side. Looking forward to trying it with sausage too. A keeper for sure!

  9. This was a great recipe. My boyfriend normally avoids bean and rice dishes but this one had him going back for seconds! Thank you for sharing this delicious recipe.

  10. My family really enjoyed this recipe packed with flavor and delicious! I will make this again soon! Thank you!