white rice and black beans recipe

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

I love this white rice and black beans recipe because it’s a classic dish that never fails to please. It’s a staple in many Latin American countries, where it’s known as ‘arroz con frijoles.’

The combination of fluffy white rice and creamy black beans is a match made in heaven. I’ve been making this recipe for years, and it’s always a hit with my family.

My kids love helping me cook the rice and beans, and they’re always excited to dig in when it’s done. This recipe is perfect for a quick weeknight dinner or for special occasions like holidays and parties.

Plus, it’s incredibly easy to make and requires minimal ingredients. I like to think that this recipe is a little taste of home, no matter where we are in the world.

Whether I’m cooking for my family or serving it at a potluck, this white rice and black beans recipe always gets rave reviews.

White Rice and Black Beans

4.6 from 767 votes

A classic combination of fluffy white rice and hearty black beans, seasoned with aromatic spices. This dish is a staple in many cuisines and is both delicious and nutritious.

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
1 tbsp olive oil

For the Black Beans

2 cans black beans, drained and rinsed
2 cloves garlic, minced
1 onion, finely chopped
1 bell pepper, finely chopped
1 tsp ground cumin
1 tsp paprika
1 tsp salt
1 tbsp olive oil

👨‍🍳Directions

1Rinse the rice under cold water until the water runs clear.
2This step helps to remove excess starch and prevents the rice from becoming too sticky.
3Combine the rice, water, salt, and olive oil in a medium saucepan.
4Bring the mixture to a boil over high heat.
5Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice simmer gently.
6Simmer the rice for about 15-20 minutes, or until all the water has been absorbed and the rice is tender.
7Avoid lifting the lid during this time to ensure even cooking.
8Once done, fluff the rice with a fork and set it aside.
9While the rice is cooking, heat the olive oil in a large skillet over medium heat.
10Add the minced garlic, chopped onion, and chopped bell pepper.
11Sauté the vegetables until they are softened and the onions are translucent, about 5-7 minutes.
12Stir in the drained and rinsed black beans, cumin, paprika, and salt.
13Cook the mixture for an additional 5-7 minutes, stirring occasionally, until the beans are heated through and the spices are well combined.
14If the mixture becomes too dry, add a small amount of water.
15Once the rice and black beans are both cooked, combine them in a large serving dish.
16Mix gently to ensure the rice and beans are well incorporated.
17Serve the dish hot, garnished with fresh cilantro or chopped green onions if desired.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 6g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 900mg🌾Total Carbs: 60g🥦Dietary Fiber: 8g🍬Sugars: 2g🥩Protein: 10g

📝Notes

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

This white rice and black beans recipe is a staple in our household because it’s easy to make, delicious, and packed with nutrients.

Whether we’re having it as a main course or as a side dish, this recipe is always a crowd-pleaser.

One of my favorite things about this recipe is that it reheats beautifully, so we can enjoy leftovers for days without sacrificing flavor or texture.

❓ Frequently Asked Questions About White Rice and Black Beans

Q: What type of rice should I use for this recipe?

For this recipe, you’ll want to use long-grain white rice. It’s the best type of rice for absorbing the flavors of the dish without becoming mushy.

Q: Can I use canned black beans instead of cooking them from scratch?

While canned black beans are convenient, they can’t replace the rich flavor and texture of cooked black beans. If you do choose to use canned beans, make sure to rinse them thoroughly before adding them to the dish.

Q: How do I prevent the rice from becoming too sticky or mushy?

To avoid sticky or mushy rice, make sure to rinse the rice thoroughly before cooking it. Also, don’t overcook the rice – it should be cooked until it’s just tender but still has a bit of bite.

Q: Can I add any additional ingredients to this recipe?

This recipe is quite versatile, so feel free to add your favorite spices or herbs to give it an extra kick of flavor. Some popular additions include diced onions, chopped fresh cilantro, or a sprinkle of cumin.

Q: How long can I store leftover white rice and black beans in the fridge?

You can store leftover white rice and black beans in an airtight container in the fridge for up to 3 days. Make sure to reheat them thoroughly before serving.

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