rice and black beans recipe

Written ByJenny Smyth Posted on
rice and black beans recipe
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The Best rice and black beans recipe

I’ve been making this rice and black beans recipe for years, and it’s always a hit with my family. I love how the combination of flavors and textures comes together to create a dish that’s both comforting and exciting.

The recipe originated in Latin America, where rice and beans are staples of many cuisines. I’ve adapted it to fit my family’s tastes, adding a bit of spice and some fresh herbs to give it a boost.

When I’m feeling stressed or overwhelmed, this recipe is one of the first things I turn to – it’s just so satisfying to cook and eat. My kids love helping me in the kitchen, especially when we’re making this recipe together.

They love watching the beans transform from raw to cooked, and they always get excited when we add the final touches like chopped fresh cilantro or scallions. This recipe is perfect for a weeknight dinner or a special occasion – it’s easy to scale up or down depending on how many people you’re feeding, and it’s always a crowd-pleaser.

Plus, with its high fiber and protein content, this dish is a great way to keep your family full and satisfied without overloading them with heavy fats or sugars.

Rice and Black Beans

Rice and Black Beans

4.7 from 771 votes

A delicious recipe worth trying! Your family will love this one.

Prep Time10 mins
Cook Time30 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Rice

1 cup long grain rice
1 3/4 cup water
1/2 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 smoked paprika
1/2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
1 cup vegetable broth

For Garnish

1/4 cup chopped fresh cilantro
1/4 cup diced avocado
1/4 cup crumbled feta cheese

👨‍🍳Directions

1Rinse the rice under cold water until the water runs clear.
2This will help remove excess starch and prevent the rice from becoming too sticky.
3Drain well and set aside.
4In a medium saucepan, combine the rice, water, and 1/2 teaspoon of 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 minutes.
7Remove from heat and let it rest, covered, for an additional 10 minutes.
8After resting, fluff the rice with a fork and set aside.
9While the rice is cooking, heat the olive oil in a large skillet over medium heat.
10Add the chopped onion and cook until softened and translucent, about 3-5 minutes.
11Add the minced garlic and cook for an additional 1 minute, until fragrant.
12Stir in the cumin, smoked paprika, salt, and black pepper.
13Cook for 30 seconds, stirring constantly to combine the spices with the onion and garlic.
14Add the drained and rinsed black beans and vegetable broth.
15Stir well to combine.
16Bring the mixture to a simmer, then reduce the heat to medium-low.
17Let it cook for 10-15 minutes, stirring occasionally, until the beans are heated through and the liquid has thickened slightly.
18If the mixture becomes too dry, add a little more broth or water.
19To serve, spoon the cooked rice onto plates and top with the black bean mixture.
20Garnish with chopped cilantro, diced avocado, and crumbled feta cheese.
21Serve immediately and enjoy the delicious combination of fluffy rice and flavorful black beans.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 5mg🧂Sodium: 800mg🌾Total Carbs: 55g🥦Dietary Fiber: 12g🍬Sugars: 3g🥩Protein: 15g

📝Notes

Tips: You can use brown rice for a healthier option, but increase the cooking time and water accordingly.

Watch Video Of How Rice and Black Beans Works

One of the best things about this recipe is how well it stores – you can make a big batch on Sunday night and have leftovers for the rest of the week. Simply store any leftover cooked rice and beans in an airtight container in the fridge for up to 3 days.

To reheat, simply microwave until steaming hot. For a fun twist on serving ideas, try making individual portions in mason jars or ramekins – these are perfect for meal prep or packing lunches on-the-go.

❓ Frequently Asked Questions About Rice and Black Beans

What type of rice should I use in this recipe?

White rice is the best choice for this recipe, as it cooks quickly and has a light texture that won’t overpower the flavor of the beans. Brown rice is also an option, but keep in mind that it will take longer to cook.

Can I use canned black beans instead of dried?

No problem! Canned black beans are perfectly fine to use in this recipe – just drain and rinse them before adding them to the pot. However, keep in mind that canned beans may contain added salt or preservatives that can affect the flavor of your dish.

How much liquid should I use for cooking the rice?

The general rule of thumb is to use a 2:1 ratio of water to rice – so if you’re using 1 cup of rice, you’ll want to use 2 cups of water. Adjust this ratio as needed depending on your personal preference for texture.

Can I add other vegetables or spices to this recipe?

This recipe is incredibly versatile – feel free to add any vegetables or spices you like! Some ideas include diced bell peppers or onions, chopped fresh cilantro or scallions, or even a sprinkle of cumin powder.

How long does this recipe take to cook?

This recipe takes about 30 minutes from start to finish – most of which is spent waiting for the beans to cook. You can easily make it ahead of time and reheat as needed.

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