Based on a local street vendor favorite. The tangy mojo Cubano (garlic sauce) makes all the difference in this tasty and filling recipe. Don't be intimidated by the number of separate preparations, as it all comes together while the brown rice cooks.


Recipe Summary

20 mins
45 mins
1 hr 5 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Mojo Cubano (Garlic Sauce):


Instructions Checklist
  • Mix rice with water and a dash of salt in a 4-quart saucepan; bring to a boil. Stir, cover, reduce heat, and let simmer until tender, 40 to 45 minutes.

  • At the same time, drain most of the liquid from the beans and combine with onion and cayenne in a small saucepan. Bring to a simmer and cook, covered, 15 to 20 minutes. Add cilantro and lime juice, stir, and remove from heat.

  • Combine garlic and salt for sauce in a small bowl; mash together to form a paste. Add garlic paste to sliced onion, olive oil, lemon juice, orange juice, and cumin in an electric blender and process until smooth. Transfer to a small nonstick skillet and simmer, stirring regularly and taking care not to burn, for 5 minutes.

  • Layer 1 cup of rice, 2 to 3 tablespoons mojo Cubano, 3/4 cup black beans, a generous sprinkling of Cheddar cheese, salsa, and a dollop of sour cream in a large bowl. Repeat for each serving.

Cook's Note:

You can use chicken broth instead of water if you like.

Nutrition Facts

950 calories; protein 30.9g; carbohydrates 124g; fat 38.4g; cholesterol 55mg; sodium 1816.9mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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Rating: 5 stars
This was excellent! I served it in homemade tortilla bowls and it was a big hit. I probably would have preferred white rice over the brown and will try that next time. Read More