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Pacific Cuban Black Beans and Rice

I am not claiming this to be an authentic Cuban black beans and rice dish, rather my version of it. Enjoy it garnished with green onions, cilantro, lime wedges, and sour cream.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course lunch/dinner
Cuisine caribbean
Servings 6 people
Calories 2966 kcal

Equipment

  • 1 Saucepan For cooking the rice
  • 1 Large Pot For preparing the black beans and chorizo stew
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Wooden Spoon or Spatula For sautéing and stirring

Ingredients
  

Main

  • 4 cups water
  • 2 cups rice
  • 3 tablespoons olive oil
  • 1 onion chopped
  • 1 bell pepper chopped
  • 2 carrots peeled and chopped
  • 2 ribs celery chopped
  • 1 tablespoon minced garlic
  • 2 15 ounce cans black beans
  • 2 smoked Spanish chorizo sausage links coarsely chopped
  • 1 cup chicken stock
  • 1 8 ounce jar picante sauce
  • 2 bay leaves
  • 2 teaspoons smoked paprika
  • 1 teaspoon red wine vinegar or more to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon white sugar
  • 1 teaspoon salt or to taste
  • ½ teaspoon ground black pepper or to taste
  • 1 pinch red pepper flakes Optional

Instructions
 

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Heat oil in a large pot over medium-high heat. Sauté onion, bell pepper, carrots, celery, and garlic until tender, about 5 minutes.
  • Add black beans and liquid from can, chorizo, chicken stock, picante sauce, bay leaves, paprika, vinegar, cumin, sugar, salt, black pepper, and red pepper flakes. Bring to a boil, reduce heat to medium-low, cover, and simmer until beans are soft, about 30 minutes.
  • Remove cover and continue cooking until mixture reaches desired consistency, about 20 minutes more. Remove bay leaves, adjust seasoning, and serve over rice.

Notes

Elevate flavor by blooming smoked paprika and cumin in hot oil with aromatics before adding liquids. For a richer base, briefly brown the chorizo first to render its flavorful fat. The red wine vinegar is key; adjust it at the end for a bright, tangy finish that cuts through the richness. Fresh garnishes like cilantro and lime are essential for contrast. Monitor bean consistency during the final simmer to achieve your desired thickness without over-reducing.