White Rice with Cuban Style Black Beans and Sweet Plantains [Arroz con Frijoles Negros y Platanos]
White Rice with Cuban Style Black Beans and Sweet Plantains [Arroz con Frijoles Negros y Platanos] is a medium Cuban recipe that serves 4. 620 calories per serving. Recipe by Cooking with the Senses on YouTube.
Prep: 20 min | Cook: 39 min | Total: 1 hr 14 min
Cost: $25.64 total, $6.41 per serving
Ingredients
- 15 ounces Canned Black Beans (drained and rinsed)
- 0.33 cup Tomato Sauce (use a low‑sugar variety)
- 4 pieces Olives (pitted, sliced)
- 1 leaf Bay Leaf (whole)
- 1 piece Small Potato (peeled and diced small)
- 4 ounces Salted Pork (cut into bite‑size pieces; can substitute with beef fat or bacon)
- 1 tablespoon Extra Virgin Olive Oil (for sautéing beans)
- 0.25 cup Cilantro (loosely packed, chopped; reserve some for garnish)
- 2 sprigs Fresh Oregano (leaves stripped)
- 1 small Onion (finely diced)
- 0.25 cup Green Bell Pepper (diced (about 1½ tbsp))
- 2 cloves Garlic (minced)
- 1 teaspoon Ground Cumin
- to taste Sea Salt
- 1 cup White Rice (rinsed)
- 1.33 cup Water (for rice)
- 0.5 cup Canola Oil (for frying plantains)
- 2 pieces Ripe Plantains (yellow‑black skin, peeled and cut into wedges)
- 1 piece Avocado (sliced for garnish)
Instructions
Prepare Sofrito
Finely chop cilantro, oregano leaves, onion, green bell pepper, and mince the garlic. Mix together in a small bowl.
Time: PT5M
Sauté Pork and Aromatics
Heat 1 tbsp extra virgin olive oil in a large pot over high heat. Add the salted pork pieces and sauté 1 minute. Reduce heat to medium, add the diced onion and half of the sofrito, stirring until the onion becomes translucent (about 2 minutes).
Time: PT5M
Temperature: Medium
Build the Bean Base
Add the remaining sofrito, minced garlic, tomato sauce, sliced olives, diced potato, and diced squash/pumpkin to the pot. Stir for 1 minute, then add the canned black beans, 1 bay leaf, 1 tsp ground cumin, and enough water (about 2 cups) to just cover the ingredients.
Time: PT2M
Temperature: Medium
Simmer the Beans
Bring the mixture to a gentle boil, then lower to a simmer. Cook, uncovered, for 15‑20 minutes, or until the potatoes are tender and the beans are heated through. Taste and season with sea salt as needed.
Time: PT20M
Temperature: Low
Finish with Fresh Cilantro
Turn heat to low, stir in the remaining chopped cilantro, and let the beans sit for another 2 minutes before removing from heat.
Time: PT2M
Temperature: Low
Cook the Rice
Rinse 1 cup white rice until water runs clear. In a separate pot, heat 4 drops of olive oil over high heat, add the rice and toast for 1 minute. Add 1.33 cups water, bring to a boil, then reduce to medium, cover, and simmer for 10‑12 minutes until water is absorbed and rice is tender.
Time: PT12M
Temperature: Medium
Fry Sweet Plantains
Heat 0.5 cup canola oil in a medium skillet over high heat. Add plantain wedges in a single layer; fry 2‑3 minutes per side until golden and caramelized. Transfer to the paper‑towel‑lined plate to drain excess oil.
Time: PT5M
Temperature: High
Plate and Serve
Spoon a portion of rice onto each plate, top with a generous ladle of black bean stew, arrange fried plantain wedges on the side, and garnish with sliced avocado.
Time: PT2M
Nutrition Facts
- Calories
- 620
- Protein
- 12 g
- Carbohydrates
- 98 g
- Fat
- 15 g
- Fiber
- 10 g
Dietary info: Gluten-Free, Dairy-Free, Nut-Free
Allergens: Contains pork
Ingredient Substitutions
- Instead of Canned Black Beans: Dry black beans (pre‑soaked)
- Instead of Tomato Sauce: Crushed tomatoes, Tomato puree
- Instead of Olives: Capers
- Instead of Bay Leaf: Dried thyme (smaller amount)
- Instead of Small Potato: Sweet potato, Yuca
- Instead of Salted Pork: Bacon, Pancetta, Beef tallow
- Instead of Extra Virgin Olive Oil: Canola oil, Vegetable oil
- Instead of Cilantro: Parsley
- Instead of Fresh Oregano: Dried oregano (1/2 tsp)
- Instead of Onion: Shallot
- Instead of Green Bell Pepper: Red bell pepper
- Instead of Garlic: Garlic powder (¼ tsp)
- Instead of Ground Cumin: Ground coriander
- Instead of Sea Salt: Kosher salt
- Instead of White Rice: Long‑grain rice, Basmati rice
- Instead of Water (for rice): Chicken broth for extra flavor
- Instead of Canola Oil: Vegetable oil, Peanut oil
- Instead of Ripe Plantains: Bananas (for sweet flavor, but texture differs)
- Instead of Avocado: Guacamole
Equipment Needed
- Large Pot
- Medium Skillet
- Cutting Board
- Chef's Knife
- Wooden Spoon
- Measuring Cups
- Measuring Spoons
- Colander
- Plate with Paper Towels
Critical Steps — Do Not Skip
- Sauté pork and aromatics without burning.
- Simmer beans just until potatoes are tender; overcooking can make beans mushy.
- Add fresh cilantro at the end to retain flavor.
- Use the correct rice‑to‑water ratio and keep the lid on for proper steam cooking.
- Fry plantains on high heat but watch closely to avoid burning.
Chef Tips from the Video
- Use a splash of chicken broth instead of water for the beans to deepen flavor.
- Toast the rice briefly before adding water for a nuttier aroma.
- Add a pinch of smoked paprika to the bean stew for a subtle smoky note if desired.
Troubleshooting
Beans are watery.
Uncover the pot and simmer on medium heat until excess liquid evaporates.
Rice is crunchy or burnt at the bottom.
Check water ratio; add a few more tablespoons of water and reduce heat to low, then cover and steam for an additional 5 minutes.
Plantains are soggy instead of caramelized.
Make sure the oil is hot before adding plantains and avoid crowding the pan.
Storage
Refrigerator: Store beans and rice in airtight containers for up to 3 days.
Freezer: Beans stew freezes well for up to 2 months; reheat gently.
Room temperature: Plantains are best served fresh; keep at room temperature only for a few hours.
Make-Ahead Tips
- Prepare the bean stew a day ahead; reheat gently on the stove.
- Cook rice in bulk and store; reheat with a splash of water to restore fluffiness.
- Plantains are best fried fresh, but you can slice and refrigerate them for up to 4 hours before frying.
Frequently Asked Questions
What is the cultural significance and history of Cuban white rice with black beans in Cuban cuisine?
Rice and beans, known as "Moros y Cristianos," are a staple of Cuban home cooking, symbolizing the blend of African and Spanish influences. The dish provides a complete protein and has been a daily comfort food for generations across Cuba and the Cuban diaspora.
What are the traditional regional variations of Cuban black bean stew in Cuba?
In eastern Cuba, cooks often add a splash of orange juice and use sweet plantains in the stew, while western regions may include chorizo or smoked pork and a hint of cumin. Some families also add a touch of tomato paste for richer color.
How is Cuban white rice traditionally served with black beans in Cuba?
Traditionally the rice is plated first, then a ladle of the bean stew is poured over or beside it. It is commonly accompanied by fried sweet plantains, sliced avocado, and sometimes a side of pickled onions.
On what occasions is Cuban rice and beans with plantains typically served in Cuban culture?
The combination is a everyday family meal but also appears at celebrations such as birthdays, holidays, and community gatherings because it is filling, affordable, and can be prepared in large batches.
What authentic ingredients are essential for Cuban black bean stew versus acceptable substitutes?
Authentic ingredients include salted pork (or chorizo), bay leaf, cumin, and a small amount of tomato sauce. Substitutes like bacon, beef fat, or vegetable broth work, but they change the traditional smoky depth.
What other Cuban dishes pair well with Cuban white rice, black beans, and fried plantains?
Pairs beautifully with ropa vieja (shredded beef), lechón asado (roast pork), or a simple grilled fish. A side salad of lettuce, tomato, and citrus vinaigrette also balances the meal.
What are the most common mistakes to avoid when making Cuban white rice with black beans?
Common mistakes include using too much water for the rice, over‑cooking the canned beans so they become mushy, and frying plantains at too low a temperature which makes them soggy instead of caramelized.
Why does this recipe add fresh cilantro at the end of the bean cooking process?
Adding cilantro at the end preserves its bright, herbaceous flavor and aroma, which would diminish if cooked for a long time. It gives the stew a fresh, earthy finish.
Can I make the Cuban black bean stew ahead of time and how should I store it?
Yes, the stew improves after resting. Cool it to room temperature, transfer to an airtight container, and refrigerate for up to 3 days. Reheat gently on low heat, adding a splash of water if needed.
What texture and appearance should I look for when the beans are done?
The beans should be heated through, tender but still holding their shape, and the broth should be slightly thickened with visible pieces of potato and squash. The color stays dark brown, not reddish.
What does the YouTube channel Cooking with the Senses specialize in?
The YouTube channel Cooking with the Senses specializes in home‑cooked, culturally authentic recipes with step‑by‑step explanations, focusing on Latin American and Caribbean dishes that are approachable for everyday cooks.
How does the YouTube channel Cooking with the Senses' approach to Cuban cooking differ from other Cuban cooking channels?
Cooking with the Senses emphasizes personal storytelling, practical shortcuts (like using canned beans), and detailed safety tips, whereas many other Cuban channels stick strictly to traditional methods without modern time‑saving adaptations.
Last updated: September 6, 2026
