I’ve loved cuban black beans and rice ever since I lived in Weehawken, New Jersey and ate at the Unica Cafe. This recipe takes some short cuts and uses a rice cooker, but I still think the results are delicious. Try this under any caribbean grilled meat, fish or stew and you won’t be disappointed!
- 2 Tbsp olive oil
- 1 large onion, finely chopped
- 1 green pepper, finely chopped
- 8 tsp ground cumin
- 1 Tbsp dried oregano or 2 Tbsp minced, fresh oregano
- 10 cloves garlic, finely chopped
- 3 cans black beans, drained and rinsed
- 1 tsp salt
- 3 cups long grain rice (I used brown jasmine, or try white jasmine, basmati, etc.)
- 4 cups water (approximately)
- In a pot or large saucepan, heat the olive oil over medium heat. Add the chopped onion, green pepper, cumin and oregano, and cook, stirring, for 6 minutes. Add the garlic and stir for 2 more minutes. Add the black beans and stir for 1 more minute, then remove from heat.
- Add the rice and water to your rice cooker (if your rice cooker has a water line for white or brown rice, just fill with water up to that line. Otherwise, just add approximately 3 1/2 to 4 cups water. Then, using a spatula, move the bean mixture from the pot into the rice cooker pan on top of the rice and water. Mix thoroughly.
- Cook the rice on the normal setting and serve when completed.