Classic Cuban-Style Black Beans and Rice

Ingredients

• 1/2 cup Long-grain white rice
• 1 cup Water (for rice)
• 1 can (15 oz) Canned black beans, drained and rinsed
• 1 tbsp Olive oil
• 1/2 medium Yellow onion, finely chopped
• 2 cloves Garlic, minced
• 1 tsp Ground cumin
• 1/2 tsp Dried oregano(optional)
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)
• 1 tbsp Lime juice
• 1/2 cup Water (for simmering beans)

Instructions

1. 1

   Prep (about 10 minutes): Rinse and drain the black beans. Chop the onion and mince the garlic; measure cumin, oregano (if using), salt, pepper, and lime juice.

2. 2

   Cook the rice (about 15 minutes total): In a small pot, bring 1 cup water to a boil. Add the rice, reduce to a low simmer, cover, and cook until tender (about 12–15 minutes). Turn off heat and keep covered.

3. 3

   Sauté aromatics (about 5 minutes): While the rice cooks, heat olive oil in a saucepan over medium heat. Add onion and cook until softened (about 3–4 minutes). Stir in garlic and cook 30 seconds.

4. 4

   Simmer beans (about 20 minutes total): Add black beans, cumin, oregano (if using), salt (if using), pepper, and 1/2 cup water. Simmer gently, stirring occasionally, until the mixture thickens and flavors meld (about 15–20 minutes).

5. 5

   Finish and serve (about 5 minutes): Fluff the rice with a fork. Stir lime juice into the beans. Serve beans over rice and spoon any extra sauce on top.