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 3 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

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Keyword: Black Beans and Rice

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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