Cuban Black Beans and Rice with Cuban Mojo Infused Olive Oil Blend

Tender black beans, fluffy rice, sautéed onion, garlic, and green pepper build a hearty bowl with deep, savory comfort, while Cuban Mojo Infused Olive Oil Blend brings citrus, garlic, and zesty herb notes that wake up every bite. It’s an easy, satisfying dinner for a busy weeknight, and it fits right in at a family dinner or casual entertaining spread.

Garden Infuzions

Cuban Black Beans and Rice with Cuban Mojo Infused Olive Oil Blend

Warm black beans, fluffy rice, and a bright Cuban mojo finish come together in a cozy, flavor-packed bowl that feels right at home on any weeknight table.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course, Side Dish

Cuisine: Caribbean, Cuban, Latin American

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 cups long-grain white rice
• 4 cups water
• 2 tablespoons Cuban Mojo Infused Olive Oil Blend
• 1 medium yellow onion diced
• 1 green bell pepper diced
• 4 cloves garlic minced
• 2 15-ounce cans black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup low-sodium vegetable broth
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped fresh cilantro

Equipment

• 1 Large skillet or Dutch oven For simmering the beans
• 1 medium saucepan For cooking the rice
• 1 fine mesh strainer For rinsing the rice
• 1 set Measuring cups For rice, water, and broth
• 1 set Measuring spoons For seasonings

Method

 

Instructions

1. Rinse the rice under cool water until the water runs mostly clear, then set it aside.
2. Heat the Cuban Mojo Infused Olive Oil Blend in a large skillet or Dutch oven over medium heat.
3. Add the onion and green bell pepper, then cook until softened and fragrant, about 5 minutes.
4. Stir in the garlic and cook for 30 seconds more.
5. Add the black beans, cumin, oregano, bay leaf, salt, black pepper, and vegetable broth. Bring to a gentle simmer and cook for 10 minutes, stirring now and then.
6. Meanwhile, cook the rice in the water according to package directions until tender and fluffy.
7. Remove the bay leaf from the beans, then stir in the lime juice and half of the cilantro.
8. Spoon the beans over the rice and finish with the remaining cilantro before serving.

Notes

For a richer pot, let the beans simmer a few extra minutes so the broth turns glossy and thick. If you like a softer bean mixture, mash a few beans against the side of the pan before serving. The Cuban Mojo Blend is added early for the aromatics and finished with lime for a bright, balanced bowl.

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Recipe Tips

Rinse the rice before cooking for a lighter, fluffier texture. If your beans seem a little thick, splash in a bit more broth until they reach the consistency you like. Stir in the Cuban Mojo Blend at the end so its bright flavor stays vivid.

Serving Suggestions

Serve this over rice with sliced avocado, chopped cilantro, lime wedges, or a simple tomato salad. It also works well alongside roasted plantains, grilled chicken, or a crunchy cabbage slaw.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a small splash of water or broth to loosen the beans and rice.

Variations

For a heartier bowl, add diced bell peppers or cooked sausage. For a vegetarian dinner with extra richness, top it with a fried egg. You can also swap in brown rice, just allowing for a longer simmer.

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