This Cuban-style skillet brings black beans, rice, and peppers together in a hearty one-pan main.
10 min prep 20 min cook 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Soften the onion, green pepper, and garlic in olive oil for 5 minutes.
Add the rice and keep turning briefly.
Add the black beans, water, cumin, thyme, bay leaf, and salt.
Cook covered for 15 minutes.
Remove the bay leaf, rest for 5 minutes, and serve with lime.
💡 Tip: Adding the beans in the second half of cooking keeps the rice starch from thickening too much.
🍽️ Serving suggestion: Serve hot with lime wedges.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~248
kcal calories
8
g protein
42
g carbs
5
g fat
2.3g
Sugar
8.8g
Fiber
595.2mg
Sodium
1.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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