Vegan Cuban Black Beans and Rice
This is Cuban comfort food at its most satisfying — fragrant, hearty, and built entirely from pantry staples that happen to be completely plant-based. The magic starts with a classic sofrito of onion, green bell pepper, and garlic cooked down in olive oil until sweet and soft, then layered with cumin, oregano, and smoked paprika for that deep, smoky backbone. A splash of white wine or apple cider vinegar lifts everything before the rice and beans go in together, absorbing vegetable broth and reserved bean liquid as they cook into one cohesive, flavor-packed pot. Because every ingredient here is naturally free of animal products, there's no substituting or swapping required — this is just genuinely good food that happens to align with a plant-based lifestyle. The technique is simple but intentional: one pot, a tight lid, and patience while the rice steams to tender perfection without any peeking. Finished with fresh parsley or cilantro and a squeeze of lime, each serving is bright, savory, and deeply satisfying. It makes four generous portions, which means leftovers are basically guaranteed — and they reheat beautifully.
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- 1 bay leaf
- 1 can (15 oz) black beans, drained, liquid reserved
- 1 ½ cups long-grain white rice, rinsed
- 2 cups vegetable broth
- 1 tbsp dry white wine vinegar or apple cider vinegar
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley or cilantro, chopped (optional)
- lime wedges (optional)
Instructions
- 1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the onion and green bell pepper and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
- 2
Add the garlic, cumin, oregano, and smoked paprika and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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