rice with black beans recipe

Written BySheba G Updated On
rice with black beans recipe
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The Best rice with black beans recipe

I’ve been making this rice with black beans recipe for years, and it’s always a hit with my family. It’s a simple yet flavorful dish that’s perfect for a weeknight dinner or a special occasion.

The combination of the savory rice and the slightly sweet black beans is a match made in heaven. I love that this recipe is easy to make and can be customized to suit everyone’s tastes.

Whether you’re looking for a meatless option or just want to mix things up, this recipe is a great choice. Plus, it’s packed with fiber and protein, making it a nutritious choice for any meal.

My kids love helping me cook this recipe, and it’s one of the few dishes they’ll actually eat without complaint. I’ve served this at potlucks and family gatherings, and it’s always been a crowd-pleaser.

The best part? It’s incredibly easy to make in bulk, so feel free to double or triple the recipe if you need to feed a crowd.

Rice with Black Beans

Rice with Black Beans

4.8 from 1752 votes

A classic combination of fluffy rice and hearty black beans, seasoned with aromatic spices. This dish is a staple in many cuisines and pairs well with various toppings.

Prep Time10 mins
Cook Time35 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Rice

1 cup long-grain white rice
2 cups water
1 tsp salt

For the Black Beans

1 can (15 oz) black beans, drained and rinsed
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
1 tsp olive oil

Optional Toppings

Fresh cilantro, chopped
Diced avocado
Sliced green onions
Lime wedges

👨‍🍳Directions

1Rinse the rice 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 a 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 15-20 minutes.
7Avoid lifting the lid during this time.
8After 15-20 minutes, turn off the heat and let the rice sit, covered, for an additional 10 minutes.
9This allows the rice to steam and become fluffy.
10After 10 minutes, remove the lid and fluff the rice with a fork.
11The rice should be tender and the liquid should be fully absorbed.
12While the rice is cooking, heat the olive oil in a large skillet over medium heat.
13Add the chopped onion and cook, stirring occasionally, until the onions are softened and translucent, about 3-5 minutes.
14Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
15The garlic should be fragrant and lightly golden.
16Stir in the cumin, chili powder, and smoked paprika.
17Cook for 30 seconds, stirring constantly to toast the spices and release their aromas.
18The mixture should be fragrant and the spices should be well combined with the onion and garlic.
19Add the drained and rinsed black beans to the skillet.
20Stir well to combine with the onion, garlic, and spices.
21Cook for 5-7 minutes, stirring occasionally, until the beans are heated through and the flavors have melded together.
22If the mixture becomes too dry, add a small amount of water to help create a saucy consistency.
23Once the rice is cooked and fluffed, and the black beans are heated through, you can serve them together.
24Spoon the rice onto plates and top with the black bean mixture.
25Garnish with chopped cilantro, diced avocado, sliced green onions, and lime wedges, if desired.

🔧Equipment

Medium saucepan with lid
Large skillet
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 7g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 700mg🌾Total Carbs: 55g🥦Dietary Fiber: 10g🍬Sugars: 2g🥩Protein: 15g

📝Notes

Tips: For added flavor, use vegetable or chicken broth instead of water to cook the rice. You can also add diced tomatoes or corn to the black bean mixture for extra texture and nutrition.

I recommend this recipe for any occasion, whether it is a family gathering or a quick weeknight dinner. It is a versatile and nutritious dish that is easy to make and can be customized to suit different tastes and dietary needs.

It is a great way to incorporate more plant-based protein into your diet and is a dish that the whole family will enjoy. I love serving it to my guests at potlucks or family reunions.

It is a dish that is sure to please everyone, and it is a great way to introduce new flavors and ingredients to your family.

❓ Frequently Asked Questions About Rice with Black Beans

1. What type of rice is best for this recipe?

I like to use long-grain white rice for this recipe, as it holds its shape well and cooks evenly. You can also use brown rice if you prefer, but keep in mind that it will have a nuttier flavor and slightly chewier texture.

2. Can I use canned black beans?

Yes, you can use canned black beans if you’re short on time or prefer the convenience. Just drain and rinse them before adding them to the recipe.

3. How do I customize the seasonings?

This is where you can get creative! Some ideas include adding diced onions or bell peppers to the skillet with the garlic, or sprinkling some cumin or smoked paprika on top of the finished dish.

4. Can I make this recipe in advance?

Yes, you can cook the rice and black beans ahead of time and store them in separate containers in the fridge for up to 24 hours. Simply reheat them before serving.

5. Is this recipe gluten-free?

Absolutely – just be sure to check the ingredients of any store-bought seasonings you use.

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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