white rice and black beans recipe

Written BySheba G Updated On
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The Best white rice and black beans recipe

I’m so excited to share this simple yet delicious white rice and black beans recipe with you all. As a busy mom, I’m always on the lookout for easy and healthy meal ideas that my family will love, and this one fits the bill.

I first learned about this recipe from my Cuban grandmother, who would often make it for our family gatherings. The combination of fluffy white rice and creamy black beans is just perfect, and it’s a staple in many Latin American households.

But what I love most about this recipe is how versatile it is – you can serve it as a side dish, add some protein like chicken or beef for a hearty main course, or even use it as a base for a vegetarian meal. And the best part?

It’s incredibly easy to make and requires just a few ingredients. I’ve made it countless times for my family, and they always ask for seconds (or even thirds!)

It’s also a great way to get in some fiber and nutrients, making it a healthy addition to any meal. So go ahead, give this recipe a try and see why it’s become a favorite in our household.

White Rice and Black Beans

4.5 from 1702 votes

A comforting and flavorful dish featuring fluffy white rice and hearty black beans, perfect for a quick and satisfying meal. This recipe combines simple ingredients to create a balanced and delicious plate.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Rice

2 cups long grain white rice
4 cups water
1 tsp salt

For the Black Beans

2 cans (15 oz each) black beans, drained and rinsed
1 onion, finely chopped
3 cloves garlic, minced
1 bell pepper, finely chopped
2 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
1 tsp chili powder
1 tsp dried oregano
1 can (14.5 oz) diced tomatoes
1 cup vegetable broth
1 tbsp lime juice
salt and pepper to taste

For Garnish

Fresh cilantro, chopped
1 lime, cut into wedges
1 avocado, sliced

👨‍🍳Directions

1Rinse the rice thoroughly under cold water until the water runs clear.
2This helps to remove excess starch and prevents the rice from becoming too sticky.
3Drain well and set aside.
4In the medium saucepan, combine the rice, water, and salt.
5Bring to a boil over high heat.
6Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer gently for 18-20 minutes.
7The rice is done when all the water has been absorbed and the grains are tender.
8Remove from heat and let it rest, covered, for an additional 10 minutes.
9After resting, fluff the rice with a fork and set it aside.
10While the rice is cooking, heat the olive oil in the large skillet over medium heat.
11Add the chopped onion, and cook, stirring occasionally, until the onion becomes translucent and softens, about 5 minutes.
12Add the minced garlic and chopped bell pepper to the skillet.
13Cook, stirring frequently, for another 3-4 minutes until the garlic is fragrant and the bell pepper has softened slightly.
14Stir in the cumin, paprika, chili powder, and dried oregano.
15Cook for 1 minute, stirring constantly to combine the spices and coat the vegetables evenly.
16Add the diced tomatoes, vegetable broth, and lime juice.
17Stir well to combine.
18Bring the mixture to a simmer, then reduce the heat to medium-low.
19Let it cook, uncovered, for 10-12 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded together.
20Add the drained and rinsed black beans to the skillet.
21Stir well to combine with the sauce.
22Cook for an additional 5-7 minutes, stirring occasionally, until the beans are heated through and the sauce has reached your desired consistency.
23Season with salt and pepper to taste.
24If the mixture becomes too dry, add a little more broth or water to reach your desired consistency.
25To serve, spoon the cooked rice onto plates and top with a generous serving of the black bean mixture.
26Garnish with chopped cilantro, lime wedges, and sliced avocado.
27Serve immediately and enjoy your delicious white rice and black beans dish.

🔧Equipment

Medium saucepan with lid
Large skillet
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 55g🥦Dietary Fiber: 10g🍬Sugars: 5g🥩Protein: 12g

📝Notes

Tips: For added flavor, you can cook the rice in vegetable or chicken broth instead of water. You can also customize the black bean mixture by adding other vegetables like corn or zucchini. If you prefer a spicier dish, add a pinch of cayenne pepper or diced jalapeños to the black bean mixture.

Watch Video Of How White Rice and Black Beans Works

This white rice and black beans recipe is always a good idea for any occasion. It’s easy to make, budget-friendly, and packed with flavor.

It works well for family gatherings, potlucks, or a quick weeknight meal. I often double the recipe to have leftovers for lunches throughout the week.

It’s a dish that everyone in my family enjoys, and I know it will be a hit at your table too.

❓ Frequently Asked Questions About White Rice and Black Beans

Can I use canned black beans instead of dried?

Yes, you can use canned black beans to save time. Just make sure to drain and rinse them before adding to the recipe. Keep in mind that canned beans may have a slightly different texture and flavor than dried beans that have been cooked from scratch.

How do I prevent the rice from sticking to the pot?

To prevent rice from sticking, use a heavy-bottomed pot with a tight-fitting lid. Also, avoid stirring the rice while it’s cooking. Instead, gently fluff it with a fork once it’s done.

Can I make this recipe in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Combine all the ingredients and cook on low for 6-8 hours or on high for 3-4 hours. Make sure to check the rice to ensure it doesn’t overcook, as slow cookers can vary.

What can I add to this recipe to make it more flavorful?

To enhance the flavor, you can add spices like cumin, paprika, or chili powder. You can also include vegetables like bell peppers, onions, or corn. For a creamy texture, consider adding some dairy like sour cream or shredded cheese.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, add a little water or broth to the rice and beans and warm in the microwave or on the stovetop until heated through.

Can I freeze this dish?

Yes, you can freeze this dish for up to 3 months. Allow it to cool completely before freezing in an airtight container. Thaw overnight in the refrigerator before reheating. Make sure to gently stir the mixture before freezing and reheating to ensure even distribution of the ingredients and to prevent the rice from sticking.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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