Black Beans and Rice is truly the perfect side dish: easy to make, inexpensive, and filling! This simple recipe is made with aromatic ingredients and spices for lots of flavor — but it's the fresh lime juice and cilantro that really make it shine. Enjoy it as a vegan main course on its own, or pair it with your favorite grilled or roasted meats for a deliciously healthy dinner.
Did you know black beans are native to the Americas? Although rice comes from China, black beans are a truly American food with roots in Central and South America. The combination of black beans and rice has been enjoyed in Latin America and the Caribbean for centuries! This easy black beans and rice recipe is my homage to this special heritage food and uses simple ingredients you likely already have on hand for a lot of flavor in every bite. The whole family will love this classic dish!
Why You'll Love This Black Beans and Rice
- So filling and satisfying. Both beans and rice are high in fiber, which will help keep you full for hours. This easy recipe has great flavor too, so you'll be glad to eat it often!
- Ready in 30 minutes. By using canned beans, you can speed up the cooking time and have dinner on the table in just 30 minutes. Yes, that includes cooking dry rice!
- Great source of protein. Beans and rice are incomplete proteins, which means they do not contain all of the essential amino acids humans need to survive. When paired together, however, they balance each other and form a complete protein. This means rice and beans can supply vegans and vegetarians with plenty of protein and amino acids without needing to eat meat!
Ingredient Notes
To make this delicious Black Beans and Rice, you will need the following ingredients (full measurements in recipe card below):
- extra virgin olive oil - or a little avocado oil.
- aromatics - white onion and garlic add extra flavor and make the dish smell amazing.
- jasmine rice - you can use any white rice, but jasmine rice has a slightly sweet, fragrant flavor that's ideal for this recipe. If you need to substitute, use another type of long-grain rice like basmati.
- seasonings - season with paprika, ground cumin, and a little black pepper right at the end.
- vegetable broth - chicken stock is a good alternative.
- canned black beans - drained and rinsed well.
- fresh lime juice - or lime wedges.
- fresh cilantro
You will also need measuring cups and spoons, a medium pot with a lid, cutting board and knife, and a fork.
How to Make the Best Black Beans and Rice
- Sauté aromatics. Heat oil in a medium pot over medium-high heat for 1 minute. Add onion and garlic and sauté until fragrant, about 1 minute.
- Add rice. Add rice, paprika, and cumin. Mix well and toast the rice for 1 minute.
- Add beans. Slowly pour in the broth and beans. Stir well and bring it to a boil.
- Simmer. Then, reduce heat to low and cover the lid. Simmer until the rice is fully cooked, about 15 minutes. Let the rice and bean mixture rest for 5 minutes without opening the lid.
- Serve. Fluff with a fork and add pepper, lime juice and cilantro on top. Serve immediately.
Recipe Variations
- Use different beans. If you are all out of canned black beans, you can also use canned pinto beans, red beans, etc.
- Give it extra kick. Saute a jalapeno with the onion and garlic, and season the dish with red pepper flakes or chili powder.
- Saute more veggies. To sneak some more veggies into your life, saute red or green bell peppers, celery, finely diced tomatoes, etc.
- Use dried beans. You can't substitute dried beans in this recipe, but feel free to cook a pot of dry beans on the stove earlier in the day or the day before to avoid using canned beans.
How to Serve
These Black Beans and Rice are delicious served on its own as a meal, or paired with a protein and sides for a complete meal. Some of my favorite pairings include:
- Mexican Chicken Breast
- Tomato Cucumber Avocado Salad
- Grilled Corn on the Cob
- Garlic Butter Steak Bites
- Vegetarian Tortilla Soup
Recipe Tips and Tricks
- Use the right type of rice. It's best to use long grain rice, not short grain rice, to keep the individual grains separate. Jasmine rice, in particular, can become soggy if you add too much moisture or cook it too long, so make sure you follow the recipe steps and measurements carefully.
- Don't touch the lid. It's so tempting to check on the rice while it's steaming, but this will slow down the cooking process! Once you get to step 4, just let it simmer, and don't rush the 5-minute rest either!
- Use broth, not water. If you don't have broth on hand, use bouillon or make your own veggie or chicken broth at home. It adds flavor all the way to the inside of each grain of rice. It's worth the effort!
Storing and Freezing Instructions
How to Store
Allow the rice mixture to cool to room temperature, then store it in an airtight container in the fridge for 3-4 days.
How to Reheat
The easiest way to reheat this rice dish is to microwave it in 1-2 minute increments, stirring in between. This will warm it quickly without causing the rice to become soggy. You can also add a splash of water to the rice first to help it steam slightly in the microwave.
How to Freeze
Chill the rice and beans in a freezer safe container, then store for 2-3 months.
FAQ
Black beans and rice are often eaten as a meal on their own in different cultures, and there are many ways to adapt the flavor depending on where you are in the world. This particular version is wonderful with grilled or roasted meats, sauteed fajita veggies, calabacitas, and more. Top it with sour cream, green onions, shredded cheddar or crumbled cotija cheese, mango salsa, pico de gallo, homemade guacamole, or hot sauce for even more flavor!
Black beans and rice can freeze quite well, as long as you let it cool completely first. I prefer to let the leftovers chill in the fridge overnight in individual meal prep containers. The next morning, seal them up and place them in the freezer for 2-3 months. The night before you need one, pop it in the fridge to thaw and then reheat it like normal!
There are so many different versions of black beans and rice and many of them call for specific meats, veggies, and spices. This basic recipe can be adapted in many different ways. Try serving Cuban roast pork, ropa vieja, steak, slow cooker carnitas, carne asada, grilled chicken or shrimp, spicy sausages, your favorite taco meat, and more.
More Rice Recipes
- 30 Best Rice Recipes
- Basmati Rice with Saffron
- Vegetarian Paella
- Broccoli Rice
- Vegetarian Fried Rice
- One Pot Spanish Chicken and Rice
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Recipe
Black Beans and Rice
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Black Beans and Rice is truly the perfect side dish: easy to make, inexpensive, and oh-so-filling! This simple recipe is made with aromatic ingredients and spices for lots of flavor — but it's the fresh lime juice and cilantro that really make it shine. Enjoy it as a vegan main course on its own, or pair it with your favorite grilled or roasted meats for a deliciously healthy dinner.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup jasmine rice, uncooked
- ½ teaspoon paprika
- ½ teaspoons ground cumin
- 2 cups vegetable broth (or chicken stock)
- 1 (15.5 ounce) can black beans,drained and rinsed
- ¼ teaspoon ground black pepper (optional)
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons fresh cilantro, finely chopped
Instructions
- Heat oil in a medium pot over medium-high heat for 1 minute. Add onion and garlic and sauté until fragrant, about 1 minute.
- Add rice, paprika, and cumin. Mix well and toast the rice for 1 minute.
- Slowly pour in the broth and beans. Stir well and bring it to a boil.
- Then, reduce heat to low and cover the lid. Simmer until the rice is fully cooked, about 15 minutes. Let the rice and bean mixture rest for 5 minutes without opening the lid.
- Fluff with a fork and add pepper, lime juice and cilantro on top. Serve immediately.
Notes
How to store: Allow the rice mixture to cool to room temperature, then store it in an airtight container in the fridge for 3-4 days.
How to reheat: The easiest way to reheat this rice dish is to microwave it in 1-2 minute increments, stirring in between. This will warm it quickly without causing the rice to become soggy. You can also add a splash of water to the rice first to help it steam slightly in the microwave.
How to freeze: Chill the rice and beans in a freezer safe container, then store for 2-3 months.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Rice
- Method: Stovetop
- Cuisine: Mexican
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