Easy Cuban Rice

Prep Time
Cook Time
Ready In

"I don't know if you can really call this a Cuban rice; but, it is really good. It is a mix between Spanish, Mexican, and Cuban cooking. It is a great dish to serve with any Mexican recipe; or, just about anything else."

Original recipe yields 5 servings


  • Serving Size: 1 (214.4 g)
  • Calories 441.2
  • Total Fat - 14.7 g
  • Saturated Fat - 6.7 g
  • Cholesterol - 26.6 mg
  • Sodium - 753.3 mg
  • Total Carbohydrate - 68.4 g
  • Dietary Fiber - 3 g
  • Sugars - 8.8 g
  • Protein - 11.4 g
  • Calcium - 280.9 mg
  • Iron - 1.6 mg
  • Vitamin C - 51.4 mg
  • Thiamin - 0.2 mg

Step 1

Rice ... Cook the rice according to package directions. Drain, cover; and, remove from the heat to stay warm.

Step 2

Vegetables ... Add the olive oil to a small saute pan; then, add the pepper, garlic, shallots, and a pinch of salt and pepper. Saute for 2-3 minutes on medium heat, until the onions are translucent - stirring often. Then, add the corn and olives; and, cook another 3-4 minutes on medium low heat; just until everything is heated through.

Step 3

Note: Rather than cutting the olives; I like to 'squish' them between fingers. Seriously, it is a 'Chefs' trick. It releases the oils; and gives the olives a more "rustic" look. This is just an option, you can always just cut them.

Step 4

Finish ... Add the cooked vegetables to the rice; along with the orange zest, juice, and cilantro. Mix everything until combined. Season if necessary with salt and pepper, only if necessary.

Step 5

Serve and ENJOY! ... Grilled chicken is my favorite dish to serve with this; but, it really goes with just about anything.

Tips & Variations

No special items needed.



Quite easy to make and results in a great flavored rice. Made to have with Picadillo. Loved this!

review by:
(25 Aug 2018)