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Cuban Style Brown Rice and Black Beans


  • 1 c. brown basmati┬árice
  • 2 c. coconut water or tap water
  • 1/2 tsp. sea salt
  • 1 can black beans drained and rinsed
  • 1 small onion chopped
  • 1/2 red bell pepper chopped
  • 3 cloves garlic minced
  • 1/2- 1 tsp. chili powder
  • 1/2 - 1 tsp. ground cumin
  • 2-3 roma tomatoes cut in 1/2" pieces
  • sea salt and pepper to taste
  • chopped fresh cilantro for garnish
  • 1 lime cut in wedges for garnish


  1. Place the rice in a strainer and rinse under cool running water.  Heat a heavy bottom pan or cast iron skillet over low heat and add the rice. Dry roast the rice for 3 minutes, stirring occasionally until rice is dry and aromatic.
  2. Place the roasted rice in a pot. Add the coconut water and salt and cover with a lid. Bring to a boil. Lower heat and simmer for 45 minutes to 1 hour or until the water is absorbed and rice is tender. Remove from heat and set aside until you have the beans ready.
  3. Meanwhile, heat a large skillet over medium high heat. Add the olive oil. When the oilis hot, add the onion and saute for 2-3 minutes. Then add in the bell pepper, tomatoes, garlic, chili powder and cumin. Continue to saute for 2 more minutes. Carefully add the rinsed and drained black beans. Fold the bean mixture into the cooked rice, sprinkle with cilantro and squeeze a couple of the times over the top of the rice.