Black Beans and Rice Recipe

Introduction

Black beans and rice is a comforting, flavorful dish that’s both nutritious and easy to prepare. This classic combination is a staple in many cultures and makes a satisfying meal any time of day.

Ingredients

• 1 cup black beans (dried or canned)
• 1 cup rice (white or brown)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 ½ cups water or broth (for cooking)

Instructions

1. Step 1: If using dried black beans, rinse them well and soak overnight. Drain and rinse before cooking. If using canned, drain and rinse thoroughly.
2. Step 2: Cook the rice according to package instructions, using water or broth for added flavor. Set aside once done.
3. Step 3: In a medium pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sauté until softened and fragrant, about 3-4 minutes.
4. Step 4: Add the black beans, cumin, chili powder, salt, and pepper to the pot. Pour in 1 cup of water or broth, bring to a simmer, and cook for 15-20 minutes to allow flavors to meld. If using canned beans, simmer just until heated through.
5. Step 5: Once both the rice and beans are ready, combine them in a large bowl or pot. Mix well and adjust seasoning if needed.
6. Step 6: Serve warm as a main or side dish, topped with fresh herbs or a squeeze of lime if desired.

Tips & Variations

• For extra flavor, sauté the onion and garlic with a small diced bell pepper or jalapeño.
• Add a bay leaf or smoked paprika to the beans during simmering for a smoky depth.
• Use vegetable or chicken broth instead of water to cook the rice for added richness.
• Mix in chopped fresh cilantro or green onions just before serving for freshness.
• For a creamier texture, mash some beans before mixing with the rice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat or in the microwave, adding a splash of water if needed to keep the dish moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried?

Yes, canned beans are a convenient shortcut. Just drain and rinse them well, then gently simmer with the spices until heated through.

Is this dish gluten-free?

Yes, black beans and rice are naturally gluten-free. Just ensure your spices and broth do not contain hidden gluten additives.

Black Beans and Rice Recipe

Print Recipe

★★★★★

4.4 from 118 reviews

A classic, hearty dish featuring tender black beans simmered with aromatic spices and served over fluffy white rice. This simple yet flavorful meal is perfect for a nutritious lunch or dinner, offering a comforting blend of textures and rich seasoning.

• Author: Yana
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Latin American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Beans

• 1 cup dried black beans (or 2 cups cooked/canned black beans, drained and rinsed)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 3 cups water or vegetable broth

Rice

• 1 cup long-grain white rice
• 2 cups water
• 1/2 teaspoon salt

Instructions

1. Prepare the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, bring 2 cups of water to a boil with 1/2 teaspoon salt. Add the rice, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
2. Cook the Black Beans: If using dried beans, soak them overnight or use quick-soak method before cooking. In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
3. Add Spices and Simmer Beans: Add the cumin, smoked paprika, chili powder, salt, and black pepper to the onions and garlic, stirring to combine. Add 3 cups water or vegetable broth along with the soaked or canned black beans. Bring the mixture to a boil, then reduce heat and simmer uncovered for about 30 minutes for soaked dried beans, or 10-15 minutes for canned beans, stirring occasionally until the beans are tender and flavors meld. Adjust seasoning to taste.
4. Combine and Serve: Spoon the cooked black beans over the fluffy white rice. Optionally, garnish with fresh cilantro, a squeeze of lime, or sliced avocado for additional flavor and texture. Serve warm as a satisfying main or side dish.

Notes

• For a quicker option, use canned black beans, but be sure to rinse them thoroughly to reduce sodium content.
• You can substitute brown rice, but adjust the cooking time accordingly.
• Add bell peppers or tomatoes for extra vegetables and flavor.
• Leftovers can be stored in the refrigerator for up to 4 days.
• For a vegan option, ensure broth is vegetable-based.

Keywords: black beans, rice, vegetarian, Latin American, easy recipe, healthy meal