Cuban-Style Black Beans & Rice

Cuban-Style Black Beans & Rice

These spicy black beans are made easy with Mexican-style stewed tomatoes.

10 min. prep time
4 servings
000 Ratings



3 slices bacon
1 medium (1/2 cup) onion, coarsely chopped
1 small (1/2 cup) green bell pepper, coarsely chopped
1 (15-ounce) can black beans, rinsed, drained
1 (14 1/2-ounce) can stewed tomatoes, cut up*
1/2 teaspoon chili powder
1/4 teaspoon dried thyme leaves


3 cups cooked instant brown rice


Cook bacon in 10-inch skillet over medium heat until crisp (8 to 10 minutes). Remove bacon and drippings from pan, leaving 1 tablespoon pan drippings in pan. Crumble bacon; set aside.

Add green pepper and onion to same skillet with drippings. Cook over medium heat, stirring constantly, until vegetables are crisply tender (2 to 3 minutes). Stir in crumbled bacon, beans, tomatoes, chili powder and thyme. Continue cooking until sauce is thickened (10 to 15 minutes).

Serve black bean mixture over rice.

*Substitute 1 (15-ounce) can Mexican-style stewed tomatoes.

Nutrition Facts (1 serving)

Calories: 260

Fat: 4g

Cholesterol: 5mg

Sodium: 270mg

Carbohydrates: 47g

Dietary Fiber: 8g

Protein: 11g

Recipe #7266©1995Land O'Lakes, Inc.

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