Slow Cooker Cuban Black Beans and Rice

Traditional black beans and rice is made slow cooker easy without sacrificing the spices and seasoning this dish is famous for.

Prep Time: 20 min
Total Time: 8 hours 20 min
Makes: 6 servings

(39 ratings)

Member Reviews (12)

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1	pound dried black beans (2 cups), sorted and rinsed
1	large onion, chopped (1 cup)
1	large bell pepper, chopped (1 1/2 cups)
5	garlic cloves, finely chopped
2	dried bay leaves
2	cups Progresso® diced tomatoes (from 28-oz can), undrained
5	cups water
2	tablespoons olive or vegetable oil
4	teaspoons ground cumin
2	teaspoons finely chopped jalapeño chilies
1	teaspoon salt
3	cups hot cooked rice

Serve with...

Corn Pocket Rolls
Total Time: 25 min

MORE OPTIONS: 1 2

1.	Mix all ingredients except rice in 3 1/2- to 6-quart slow cooker.
2.	Cover and cook on high heat setting 6 to 8 hours or until beans are tender and most of the liquid is absorbed. Remove bay leaves.
3.	Serve beans over rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
(Total time will vary with appliance and setting.)

Serve With

Serve along with bowls of chopped red onion, hard-cooked eggs and cilantro to sprinkle on top for a more authentic black bean and rice dish.

Special Touch

A dollop of cool, creamy sour cream will make each serving extra-special.

Nutrition Information:

1 Serving: Calories 385 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 500 mg; Total Carbohydrate 77 g (Dietary Fiber 14 g); Protein 19 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 32 %; Calcium 16 %; Iron 34 % Exchanges: 5 Starch
*Percent Daily Values are based on a 2,000 calorie diet.

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