black beans and rice recipe

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

I’m so excited to share with you one of my family’s favorite recipes – black beans and rice. This dish has been a staple in our household for years, and for good reason. It’s easy to make, packed with nutrients, and delicious.

The best part? It’s a recipe that can be adapted to suit any occasion, whether it’s a weeknight dinner or a special gathering with friends and family. The origins of this recipe are unclear, but its popularity spans cultures and continents.

In the Caribbean, it’s a staple dish known as ‘feijoada’, while in Latin America, it’s simply ‘arroz con frijoles’. Regardless of its name, this dish has been a mainstay of many cuisines for centuries. One of the things I love about this recipe is the way it combines the humblest of ingredients – black beans, rice, onions, and garlic – into something truly special.

The flavors meld together in a way that’s greater than the sum of its parts. And let’s not forget the texture – the creamy beans, the fluffy rice, and the crunch of chopped fresh cilantro. So what makes this recipe so special?

For starters, it’s incredibly easy to make. Simply sauté some onions and garlic, add in your beans and rice, and let it simmer until the flavors have melded together. Serve it up with some fresh cilantro and a squeeze of lime juice, and you’ve got a dish that’s sure to please even the pickiest eaters.

But beyond its simplicity is the fact that this recipe is packed with nutrients. Black beans are an excellent source of protein, fiber, and folate – making them an ideal choice for vegetarians and vegans alike. And let’s not forget about the health benefits of rice – it’s a great source of carbohydrates that can help sustain you throughout the day.

Black Beans and Rice

Black Beans and Rice

4.7 from 743 votes

A classic dish featuring fluffy rice and seasoned black beans, perfect for a hearty meal. This recipe is a must-try for any occasion.

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 white rice
2 cups water
1 tsp salt

For the Black Beans

1 can (15 oz) black beans
1 onion
2 cloves garlic
1 bell pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp paprika
1 can (14.5 oz) diced tomatoes
1 tbsp olive oil
salt
pepper

👨‍🍳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.
3Combine the rice, water, and salt in a medium saucepan.
4Bring to a boil over high heat.
5Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer gently for 18-20 minutes.
6Avoid lifting the lid during this time to prevent steam from escaping.
7After 18-20 minutes, remove the saucepan from the heat and let the rice sit, covered, for an additional 10 minutes.
8This allows the rice to steam and become fluffy.
9Fluff the rice with a fork and set it aside.
10While the rice is cooking, prepare the black beans.
11Finely chop the onion, mince the garlic, and dice the bell pepper using a sharp knife.
12This ensures even cooking and better integration of flavors.
13Heat the olive oil in a large skillet over medium heat.
14Add the chopped onion and cook until softened and translucent, about 3-4 minutes.
15Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
16Stir in the diced bell pepper, cumin, chili powder, and paprika.
17Cook for 2-3 minutes, until the bell pepper begins to soften and the spices are fragrant.
18Add the diced tomatoes, including the juice, and stir well to combine.
19Reduce the heat to low and let the mixture simmer for 5-7 minutes, allowing the flavors to meld together.
20Drain and rinse the black beans under cold water to remove any excess liquid or sodium.
21Add the black beans to the skillet and stir well to combine with the tomato mixture.
22Season with salt and pepper to taste.
23Cook for an additional 5-7 minutes, stirring occasionally, until the black beans are heated through and the flavors are well combined.
24To serve, spoon the cooked rice onto plates and top with a generous serving of the black bean mixture.
25Garnish with chopped fresh cilantro if desired.
26Enjoy your black beans and rice immediately, while hot.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 5g💛Saturated Fat: 0.5g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 60g🥦Dietary Fiber: 10g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute brown rice for a healthier option, but note that the cooking time will increase.

Watch Video Of How Black Beans and Rice Works

One of my favorite things about this recipe is how versatile it is – whether you’re looking for a quick weeknight dinner or a hearty meal for a crowd. The leftovers are just as delicious reheated as they are straight out of the pot – try adding some chopped fresh herbs on top for an extra burst of flavor.

When it comes to storing leftovers, be sure to keep them refrigerated at 40°F (4°C) or below within two hours of cooking. You can store them in an airtight container in your fridge for up to three days or freeze them for up to six months.

❓ Frequently Asked Questions About Black Beans and Rice

What type of rice should I use?

For this recipe, I recommend using long-grain rice – it holds its shape well after cooking and pairs perfectly with the creamy texture of black beans.

Can I use canned black beans?

While canned black beans can save you time in the kitchen, I highly recommend using dried black beans instead. Not only do they have more flavor than their canned counterparts, but they also retain more nutrients during cooking.

How long should I cook the rice?

Cooking time will vary depending on your stovetop or Instant Pot model. As a general rule of thumb, cook your rice for 18-20 minutes if using stovetop method or 10-12 minutes if using Instant Pot.

Can I add other vegetables to this dish?

Absolutely! Some popular additions include diced bell peppers, chopped zucchini or carrots – feel free to experiment with different combinations.

Is this recipe suitable for vegetarians?

This recipe is not only vegetarian-friendly but also vegan-friendly as long as you choose plant-based oil like olive oil.

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