What goes with black beans and rice?

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!

Can you freeze black beans and rice?

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!

What meat goes with black beans and rice?

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.

Black Beans and Rice

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
1/2 teaspoon paprika
1/2 teaspoons ground cumin
2 cups vegetable broth (or chicken stock)
1 (15.5 ounce) can black beans,drained and rinsed
1/4 teaspoon ground black pepper (optional)
1 tablespoon lime juice, freshly squeezed
2 tablespoons fresh cilantro, finely chopped

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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