Cuban Pork Rice Bowl with Black Beans

The Heart of the Bowl

Let’s talk about beans. Good food needs a good heart. These black beans are just that. You cook them slow with onion, pepper, and garlic. The smell fills your whole kitchen. It smells like home.

I add cumin and bay leaves. They make the beans taste deep and warm. The vinegar at the end is my secret. It makes everything bright. I still laugh at that. One little splash does so much.

A Sweet Little Story

Now, the fried bananas. This reminds me of my friend Maria. She taught me this trick. Use bananas if you can’t find plantains. They still get sweet and golden. It’s a happy fix.

Fry them in coconut oil. Doesn’t that smell amazing? It’s like a tropical vacation on your stove. They get crispy edges and a soft middle. They are the sweet surprise in your savory bowl. This matters because food should have fun surprises.

Putting It All Together

Building the bowl is the best part. Start with a fluffy bed of rice. Then, spoon over those hearty beans. Add your tender mojo pork on top. I get mine nice and warm first.

Now, the fun toppings! Lay your fried bananas on the side. Sprinkle fresh, green cilantro everywhere. Last, a big squeeze of lime juice. The lime makes all the flavors sing together. What’s your favorite part to add when you build a bowl?

Why This Feels So Good

This meal is more than food. It’s a complete, happy plate. You have your grains, your protein, your veggies. Everything works in one bite. It fills you up the right way.

Sharing a meal like this brings people together. It’s made for passing around the table. This matters. Good food builds good memories. Do you have a meal that always reminds you of family?

Your Turn in the Kitchen

Don’t be scared to make this your own. Love spice? Add a little chili to the beans. Not a cilantro fan? Try fresh parsley instead. Cooking is about what you love.

Fun fact: The “mojo” in mojo pork comes from a sauce. It often has citrus and garlic! So tell me, will you try the bananas or use plantains? I love hearing what you choose. Happy cooking makes a happy home.

Ingredients:

Ingredient	Amount	Notes
Cooked brown rice	2 cups
Mojo pork	2 cups
For the beans:
Extra virgin olive oil	1 tablespoon
Red bell pepper	1/2 large	Seeds and ribs removed, chopped
Yellow onion	1/2 large	Finely chopped
Garlic	4 large cloves	Minced
Ground cumin	1 1/2 teaspoons
Black beans (with liquid)	2 (15-ounce) cans
Red wine vinegar	1 tablespoon
Bay leaves	2
Kosher salt	1 1/2 teaspoons	Or to taste
For the plantains/bananas:
Bananas	3
Coconut oil	2 tablespoons
Toppings:
Limes		For serving
Cilantro		For serving

My Cuban Kitchen Bowl Story

My neighbor Maria taught me this recipe years ago. We cooked together every Tuesday. I still laugh at that. Her kitchen always smelled of garlic and lime. It was the best smell. This bowl feels like a big, warm hug. It mixes sweet, savory, and tangy flavors perfectly. Let’s make it together. It’s easier than it looks.

Step 1: The Beans

Let’s start with the beans. Warm your oil in a small pot. Toss in your chopped pepper and onion. Sauté them until they get soft. Doesn’t that smell amazing? Now add the garlic. It only needs thirty seconds. Stir in the cumin, beans, vinegar, bay leaves, and salt. Let it all bubble gently for ten minutes. (Hard-learned tip: Don’t drain the bean cans! The liquid makes the sauce perfect.)

Step 2: The Sweet Bananas

Next, the sweet bananas. Slice them into long pieces. Heat coconut oil in your skillet. Carefully add the banana slices. Do not crowd the pan. Cook until each side is golden brown. This takes about three minutes per side. I love that sizzle. They will be caramelized and sweet. Sweet or savory first? Share below!

Step 3: Build Your Bowl

Time to build your bowl! Warm your rice and pork if they are cold. Scoop fluffy rice into each bowl. Ladle the saucy black beans right over it. Then add the lovely mojo pork. Top it all with those crispy bananas. Finish with fresh cilantro and a lime wedge. Squeeze that lime juice over everything right before you eat. It makes all the flavors sing.

Cook Time: 25 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Dinner, Main Course

Three Fun Twists to Try

This recipe is wonderfully flexible. You can change it to match your mood. Here are three of my favorite ways to mix it up. Each one brings a new smile to the table.

• Go Meatless. Swap the pork for roasted sweet potatoes. They are so hearty and filling. You won’t miss the meat at all.
• Add Some Heat. Stir a chopped jalapeño into the beans. Or add a dash of hot sauce on top. It gives the bowl a nice little kick.
• Use What’s Ripe. In summer, use fresh peaches instead of bananas. Just grill the slices quickly. The taste is pure sunshine.

Which one would you try first? Comment below!

Serving It Up Just Right

This bowl is a full meal. But I love adding a simple side. A crisp green salad with a light vinaigrette is perfect. Or some warm tortillas for scooping. For drinks, a cold, tart limeade matches the citrus in the pork. Grown-ups might enjoy a light, crisp lager beer. It cuts through the rich flavors beautifully.

Which would you choose tonight? The zingy limeade or the crisp beer? I think I’d pick the limeade. It reminds me of my childhood summers. Enjoy your creation around the table with family. That’s the best part of cooking.

Keeping Your Cuban Bowls Happy for Later

This meal is a friend to your freezer. You can store each part separately. Rice, beans, and pork all freeze well for up to three months.

Just use airtight containers. Thaw them in your fridge overnight. Reheat gently on the stove with a splash of water.

I once froze the beans without their liquid. They dried out! The liquid in the can keeps them saucy. This matters because good beans make the whole bowl sing.

Batch cooking saves busy nights. Make a double batch of the pork on Sunday. Your future self will thank you. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

Is your garlic burning? Turn down the heat. Garlic cooks fast. Add it just after the onions soften.

Are your plantains sticking? Your pan might not be hot enough. Wait for the oil to look shiny. I remember when I rushed this. I had a sticky mess!

Do the beans taste flat? Add a pinch more salt or vinegar. This brightens all the flavors. Getting this right builds your cooking confidence. Which of these problems have you run into before?

Fun fact: The bay leaves are for scent, not for eating. They add a lovely hidden fragrance.

Your Cuban Bowl Questions, Answered

Q: Is this gluten-free? A: Yes, all the ingredients here are naturally gluten-free.

Q: Can I make parts ahead? A: Absolutely. The beans taste even better the next day.

Q: No coconut oil? A: Use butter or a mild olive oil for the plantains.

Q: How do I feed more people? A: Simply double the beans and pork. Keep the rice the same.

Q: Any optional toppings? A: A dollop of cool sour cream is lovely. Which tip will you try first?

From My Kitchen to Yours

I hope you love these vibrant bowls. They are a hug on a plate. The mix of flavors tells a delicious story.

I would love to see your creation. Sharing food connects us all. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreEats.

Thank you for cooking with me today. Happy cooking!

—Anna Whitmore.