Cuban-Style Red Beans and Rice

Cooking Light
Cuban-Style Red Beans and RiceRecipe
This favorite Cuban recipe blends red beans and rice with a classic Latin sofrito—pork fat, tomato paste, onion, garlic, bell pepper, herbs, and spices—giving this dish complexity. Prepare it the night before, cool to room temperature, and refrigerate; reheat single servings in the microwave the next day. Serve with Black Pepper Corn Bread.
10 servings (serving size: about 1 1/3 cups)


+ Add To Shopping List
8 bacon slices
1 teaspoon olive oil
1 1/2 cups chopped onion
1 1/2 cups chopped green bell pepper (about 1 medium)
4 garlic cloves, minced
2 tablespoons tomato paste
2 cups uncooked long-grain rice
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
2 cups water
3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
3 (16-ounce) cans red beans, rinsed and drained
Sliced green onions (optional)


Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; crumble bacon, and set aside. Add oil to pan. Add onion and bell pepper; sauté over medium-high heat 4 minutes or until onion is tender. Add garlic; sauté 1 minute or just until garlic begins to brown. Add tomato paste; cook 1 minute, stirring constantly. Add rice, oregano, cumin, salt, and black pepper; cook 2 minutes, stirring constantly.

Place reserved bacon and bay leaf in pan; stir in water and 2 cans broth. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until rice is tender. Remove from heat; discard bay leaf. Stir in remaining can of broth and beans. Cook 5 minutes over low heat or until heated through, stirring frequently. Garnish with green onions, if desired.

Created date

February 2006

Nutritional Information

Calories 287
Caloriesfromfat 11 %
Fat 4.5 g
Satfat 1.3 g
Monofat 1.9 g
Polyfat 0.5 g
Protein 11.8 g
Carbohydrate 49.3 g
Fiber 7.5 g
Cholesterol 7 mg
Iron 2.1 mg
Sodium 883 mg
Calcium 25 mg