Orange-Scented Cuban Black Beans and Rice
Rich, slow-simmered black beans infused with orange zest and spices served over fluffy white rice for a comforting, classic Cuban-inspired dish. This caribbean-inspired rice & grains (vegetarian) ready in about 130 minutes pairs dried black beans, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup dried black beans
- 4 cups water
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 1/2 cup diced green bell pepper
- 4 cloves minced fresh garlic cloves
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp orange zest
- 1 leaf bay leaf
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup long grain white rice
- 2 cups water for rice
Instructions
- Step 1: Rinse 1 cup dried black beans thoroughly and soak in water overnight or for at least 6 hours. Drain before cooking.
- Step 2: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 medium diced yellow onion and 1/2 cup diced green bell pepper, sautéing for 5 minutes until softened and fragrant.
- Step 3: Add 4 minced garlic cloves, 1 tsp dried oregano, 1 tsp ground cumin, and 1 tsp orange zest to the pot. Cook for 1 minute until aromatic.
- Step 4: Add the drained black beans, 4 cups water, 1 bay leaf, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil, reduce heat to low, cover, and simmer gently for 1 1/2 to 2 hours, stirring occasionally, until beans are tender and the sauce thickens.
- Step 5: While beans simmer, rinse 1 cup long grain white rice under cold water until water runs clear. Combine rice with 2 cups water in a medium saucepan and bring to a boil.
- Step 6: Reduce heat to low, cover the rice, and cook for 18 minutes without lifting the lid. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
- Step 7: Remove bay leaf from beans before serving. Spoon the black beans over the fluffy rice and enjoy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Orange-Scented Cuban Black Beans and Rice take to make?
Total time is about 130 minutes (10 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Orange-Scented Cuban Black Beans and Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried black beans from drying out.
Can I substitute ingredients in Orange-Scented Cuban Black Beans and Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Orange-Scented Cuban Black Beans and Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Orange-Scented Cuban Black Beans and Rice vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
