Name: Cuban Black Beans and Rice with Roasted Peppers and Plantains
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 cup uncooked brown rice; 2 very large ripe plantains (almost black (about 1 pound), peeled and cut into 1/2-inch-thick diagonal slices); 2 large red bell peppers ((or yellow or orange bell peppers), cut into 3/4-inch slices and halved); 1 small red onion (cut into rough 3/4-inch pieces); 2 tablespoons extra-virgin olive oil (divided); 1 teaspoon kosher salt (divided); 3 teaspoons ground cumin (divided); 1/4 teaspoon allspice (divided); 1 small jalapeño (seeded and finely chopped (about 1 tablespoon)); 2 tablespoons tomato paste; 2 cloves garlic (minced (about 2 teaspoons)); 2 teaspoons dried oregano; 3 cups Cuban black beans ((or 2 (15-ounce) cans low-sodium black beans, rinsed and drained)); Sliced radishes (for garnish); Diced avocado (for garnish); Chopped fresh cilantro (for garnish); Lime wedges (for serving)

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Cuban Black Beans and Rice with Roasted Peppers and Plantains is one of those delightful dishes that brings warmth and comfort to the table. Perfectly spiced black beans served over a bed of fluffy rice, complemented by the sweetness of roasted plantains and vibrant peppers—this dish is not only filling but also bursting with flavor and color. Whether you’re hosting a dinner party or simply looking for a nourishing weeknight meal, this Cuban-inspired recipe is sure to impress.

Why It’s My Go-To

This dish has become a staple in my kitchen because it checks all the boxes: it’s hearty, healthy, and incredibly satisfying. The combination of black beans and rice provides a complete protein, while the roasted peppers and plantains add layers of flavor and texture. Plus, it’s a one-pot meal that can easily be adapted based on what you have on hand, making it a versatile choice for any occasion.

Ingredient Checklist

1 cup uncooked brown rice
2 very large ripe plantains, almost black (about 1 pound), peeled and cut into 1/2-inch-thick diagonal slices
2 large red bell peppers (or yellow or orange bell peppers), cut into 3/4-inch slices and halved
1 small red onion, cut into rough 3/4-inch pieces
2 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt, divided
3 teaspoons ground cumin, divided
1/4 teaspoon allspice, divided
1 small jalapeño, seeded and finely chopped (about 1 tablespoon)
2 tablespoons tomato paste
2 cloves garlic, minced (about 2 teaspoons)
2 teaspoons dried oregano
3 cups Cuban black beans (or 2 (15-ounce) cans low-sodium black beans, rinsed and drained)
Sliced radishes, for garnish
Diced avocado, for garnish
Chopped fresh cilantro, for garnish
Lime wedges, for serving

Gear Up: What to Grab

Large skillet – for sautéing the vegetables and beans.
Medium saucepan – to cook the rice.
Baking sheet – for roasting the plantains and peppers.
Sharp knife – for chopping vegetables.
Cutting board – for food prep.

From Start to Finish: Cuban Black Beans and Rice with Roasted Peppers and Plantains

Step 1: Cook the Rice

Begin by cooking the brown rice according to package instructions. Typically, this involves rinsing the rice, then boiling it in water (about 2 cups of water for 1 cup of rice) until tender. Once done, set it aside and fluff with a fork.

Step 2: Prepare the Plantains

While the rice is cooking, preheat your oven to 425°F (220°C). On a baking sheet, toss the sliced plantains with 1 tablespoon of olive oil and a pinch of salt. Arrange them in a single layer and roast for about 15-20 minutes, flipping halfway through, until golden brown and caramelized.

Step 3: Roast the Peppers and Onions

On the same baking sheet (after removing the plantains), toss the sliced bell peppers and red onion with the remaining tablespoon of olive oil, 1/2 teaspoon of salt, and 1 teaspoon of ground cumin. Roast for about 15-20 minutes until they are tender and slightly charred.

Step 4: Make the Black Beans

In a large skillet, heat over medium heat. Add the jalapeño and sauté for about 2 minutes until fragrant. Then, add the minced garlic, tomato paste, and remaining spices (2 teaspoons cumin, 1/4 teaspoon allspice, and dried oregano). Stir everything together and cook for another minute.

Step 5: Combine the Beans

Add the black beans to the skillet, stirring to combine with the spice mixture. If you’re using canned beans, be sure to rinse and drain them first. Let everything simmer for about 10 minutes, allowing the flavors to meld together.

Step 6: Assemble Your Dish

To serve, place a generous scoop of rice on each plate. Top with the black bean mixture, followed by the roasted peppers and onions. Garnish with roasted plantains, sliced radishes, diced avocado, and fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.

Seasonal Spins

Summer: Add fresh corn or zucchini for a seasonal twist.
Fall: Incorporate roasted butternut squash for added sweetness.
Winter: Serve with a hearty green salad topped with citrus dressing.
Spring: Mix in fresh peas or asparagus for a pop of color and freshness.

Don’t Do This

When preparing Cuban Black Beans and Rice with Roasted Peppers and Plantains, avoid using undercooked rice, which can result in a chewy texture. Additionally, don’t skip the seasoning—each spice plays a crucial role in bringing the dish to life. Finally, be cautious not to overcrowd the baking sheet when roasting the plantains and peppers; this can cause them to steam instead of roast.

Save It for Later

If you have leftovers, this dish stores beautifully in the refrigerator for up to 3 days in an airtight container. Simply reheat in the microwave or on the stovetop with a splash of water to keep the rice moist. You can also freeze the black beans and rice separately for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat as desired.

Your Top Questions

Can I use canned black beans instead of dry beans?

Absolutely! Canned black beans are a great time-saver. Just make sure to rinse and drain them well before adding them to the skillet to reduce sodium and improve flavor.

What can I serve with Cuban Black Beans and Rice?

This dish is hearty enough on its own, but you can serve it with a side of sautéed greens, a simple salad, or even some crusty bread to soak up the delicious beans.

How do I make this dish spicier?

If you like heat, consider adding more jalapeño, or try incorporating a pinch of cayenne pepper or red pepper flakes into the black bean mixture. You can also serve with a hot sauce on the side for those who enjoy an extra kick.

Can I make this vegan?

Yes! This recipe is naturally vegan as it contains no animal products. The combination of black beans and rice ensures you still get a complete protein while keeping it plant-based.

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Final Thoughts

Cuban Black Beans and Rice with Roasted Peppers and Plantains is more than just a meal; it’s a celebration of flavors and textures that come together beautifully on a plate. The earthy black beans, fragrant spices, and sweet roasted plantains create a harmony that transports you straight to the vibrant streets of Cuba. Whether you’re enjoying it solo or sharing it with friends and family, this dish promises satisfaction and delight in every bite. Remember to experiment with the ingredients and make it your own—after all, cooking is all about creativity and love. Enjoy!