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Cuban-Style Black Beans & Rice
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3 slices bacon

1 small (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

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

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

    Serve black bean mixture over rice.

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