Black Beans and Rice Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://cookwithyana.com/black-beans-and-rice-recipe/
