Puerto Rican Black Beans and Rice


Puerto Rican Black Beans and Rice


  • 3 tablespoons vegetable oil
  • 1 yellow onion, finely sliced
  • 1 green or red bell pepper, seeded and sliced
  • 1 large tomato, peeled and cut into wedges (optional)
  • 1 garlic clove, through the press
  • 3/4 cup long-grain Carolina rice
  • 3 cups water
  • 1 1/2 cup cooked black beans
  • Salt and freshly ground black pepper to taste
  • Chili pepper to taste


In a casserole heat the oil and gently fry the onion and pepper until tender. Add the tomato and garlic and simmer until they are tender. Add the rice, toss to coat, and cover with water. Simmer, stirring from time to time, until the rice is overcooked and mushy. Add the cooked black beans and mix with the rice. Simmer until the beans are thoroughly heated through. Add the salt, pepper, and chili pepper. Stir constantly to prevent it from sticking to the casserole. Add a little water if needed. The consistency should be thick but not dry. Serve piping hot. Serves 4 Variations: In Tobago, when the beans and rice are ready, it is customary to add a fried egg to each portion. Make a ring of the beans and rice on each plate and place a fried egg in the middle. To decorate the dish, fry in achiote oil instead of butter. While preparing the beans and rice, saute a chicken breast in butter, then slice it into bite-sized pieces. Return to the pan and sprinkle with poultry seasoning. Simmer, covered, for 2 minutes. Then stir into the mixture of rice and beans. Serve. Other frequent additions to the rice and beans are boneless pieces of fried fish, shrimp (St. Martin), or small pieces of leftover beef, goat, or pork.

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