Black Bean Spanish Rice

This is my version of Arroz con Frijoles Negro, or Black Beans and Rice. I first had this dish at a local Cuban restaurant. I absolutely love black beans, and combining them in this classic rice dish brings out the flavors wonderfully. I came up with this recipe after surveying my cuban friends about how they liked to make this dish, and then picked out my favorite parts of their different recipes, and came up with this one. I served this with chicken flautas one day, and had enough leftovers to serve it with lime chicken the next day.

Yield: Serves 4

Black Bean Spanish Rice

5.00 stars (1 reviews)


2 cups white rice, rinsed and drained
1 15 oz can black beans, not rinsed or drained
1 15 oz can chopped tomatoes and green chilies, not rinsed or drained
1/2 onion, chopped
2 cloves garlic, minced or grated
2 cups chicken stock
1/4 cup water
1/4 teaspoon dried oregano
1/4 teaspoon dried cilantro
1/4 teaspoon Cumin
1/4 teaspoon Coriander


Rinse and drain rice. Add rice and all other ingredients to a saucepan and bring to a boil.
When it reaches a boil, turn to a simmer and cover. Simmer rice for about 15 minutes, and then remove from heat.
Let the rice rest for 10 - 15 minutes, or longer, before serving.

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*Nutritional Information is not guaranteed for 100% accuracy.

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