Gatorbek's Cuban Pork, Black Beans, and Yellow Rice

READY IN: 30mins
Recipe by Gatorbek

The cumin, lime, and cilantro combined with the kick of red pepper makes this a great, Cuban-style dish. Serve with some crusty bread, and you're good to go!

Top Review by DustyPyatt

This was wonderful! I did this as an OAMC meal. I dumped all the ingredients for the black beans in a large freezer bag and sealed it, then did the same for the pork. I shook it to coat and then squeezed all the air out. I put the pork, black beans and the yellow rice into a 3rd large freezer bag, printed your recipe then froze it. I thawed it overnight in the fridge and then followed directions. Awesome!

Ingredients Nutrition


  1. Prepare yellow rice according to package directions.
  2. To prepare the black beans, combine the first seven ingredients in a medium saucepan.
  3. Bring just to a boil, then reduce heat to simmer on a back burner, stirring occasionally.
  4. Meanwhile, heat olive oil in a heavy skillet over medium-high heat.
  5. Combine remaining dry ingredients (flour, cumin, oregano, cayenne, onion powder, and garlic powder) in a 1 gallon zipper bag.
  6. Add pork to bag and shake vigorously to coat.
  7. Remove pork from bag and add to hot oil.
  8. Brown on all sides, stirring until done.
  9. Remove pork to a plate and turn off heat to skillet.
  10. Pour black bean mixture into skillet to absorb pork drippings, stir gently until combined.
  11. To serve, put a scoop of yellow rice on each plate, topped with a generous ladle of black beans.
  12. Top with pork and garnish with lime wedge and sprig of cilantro.
  13. Serve with crusty bread.

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