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Cuban Red Beans and Rice

Prep Time:15 Minutes
Cook Time:40 Minutes

Nutritional Information

This recipe makes a great side dish, but can also be served as a main course if desired.


  • 2 tablespoons olive oil
  • 2 cups chopped onions
  • 1 1/2 cups chopped green bell peppers
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups uncooked long-grain rice
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons cumin
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 bay leaves
  • 32 ounces vegetable stock
  • 48 ounces red beans, rinsed and drained
  • sliced green onions
  • chopped fresh fine parsley, for garnish


  • 1. Preheat the EGG to 400º using indirect heat and a cast iron dutch oven. Add oil to pan. Add onion and bell pepper; sauté over medium-high heat 4 minutes or until onion is tender.
  • 2. Add garlic; sauté 1 minute or just until garlic begins to brown.Add tomato paste; cook 1 minute, stirring constantly. Add rice, oregano, cumin, salt, and black pepper; cook 2 minutes, stirring constantly.
  • 3. Add bay leaf to pan; stir in the broth and bring to a boil. Cover, reduce heat and simmer 20 minutes or until rice is tender. Remove from heat; discard bay leaf.
  • 4. Remove from heat; discard bay leaf. Stir in remaining can of broth and beans. Cook 5 minutes over low heat or until heated through, stirring frequently, but carefully. Garnish with green onions, if desired or/and parsley, if desired.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828