Cuban-Style Red Beans and Rice

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.

Yield: 10 servings (serving size: about 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 287
  • Calories from fat: 11%
  • Fat: 4.5g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 11.8g
  • Carbohydrate: 49.3g
  • Fiber: 7.5g
  • Cholesterol: 7mg
  • Iron: 2.1mg
  • Sodium: 883mg
  • Calcium: 25mg

Ingredients

  • 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)

Preparation

  1. 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.
  2. 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.
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