Simple Cuban Black Beans & Rice in a Rice Cooker

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.


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Simple Cuban Black Beans & Rice in a Rice Cooker