Black Beans and Rice Recipe

Introduction

Black beans and rice is a classic, comforting dish that’s both hearty and flavorful. With simple ingredients and easy steps, it makes a perfect weeknight meal or a satisfying side dish.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup long-grain rice (jasmine or basmati)
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 2 cups low-sodium vegetable broth
• 2 tsp ground cumin
• 2 tbsp olive oil
• Juice of 1 lime

Instructions

1. Step 1: Prepare your ingredients by chopping the onion and mincing the garlic.
2. Step 2: In a large skillet over medium heat, warm the olive oil. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
3. Step 3: Pour in the drained black beans, vegetable broth, and ground cumin. Stir everything together and let the mixture simmer gently for 5 minutes to develop flavor.
4. Step 4: Meanwhile, cook the rice in a separate pot. Bring water to a boil following the rice package instructions, add rinsed rice and salt, cover, and cook until the rice is tender and fluffy.
5. Step 5: Once the rice is cooked, gently fold it into the black bean mixture, being careful not to mash the beans.
6. Step 6: Finish the dish by squeezing fresh lime juice over the top just before serving for a bright, zesty flavor.

Tips & Variations

• For extra depth, add a chopped bell pepper along with the onion when sautéing.
• Try swapping vegetable broth for chicken broth if not vegetarian for added richness.
• Add a pinch of chili powder or cayenne pepper for a spicy kick.
• Use brown rice for a nuttier flavor and more fiber, adjusting cooking time accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried black beans instead of canned?

Yes, but be sure to soak and cook dried beans fully before using. This will add time but can enhance flavor and texture.

Is this dish vegan?

Yes, this recipe is naturally vegan and uses vegetable broth to keep it plant-based.

Black Beans and Rice Recipe

Print Recipe

★★★★★

4.7 from 88 reviews

A flavorful and easy-to-make black beans and rice recipe featuring aromatic sautéed onions and garlic, seasoned with cumin, and finished with a fresh squeeze of lime juice. This dish combines tender black beans with fluffy long-grain rice, perfect as a wholesome vegetarian main or side dish.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Latin American
• Diet: Vegetarian

Ingredients

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Beans and Seasonings

• 1 can (15 oz) black beans, drained and rinsed
• 2 tsp ground cumin
• 2 cups low-sodium vegetable broth
• Juice of 1 lime

Rice

• 1 cup long-grain rice (jasmine or basmati), rinsed
• Water as needed for cooking rice
• Salt, a pinch (to taste)

Aromatics

• 3 cloves garlic, minced
• 1 medium onion, chopped
• 2 tbsp olive oil

Instructions

1. Prepare Ingredients: Chop the onion finely and mince the garlic cloves to have them ready for sautéing.
2. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant, ensuring not to burn the garlic.
3. Add Black Beans and Simmer: Pour the drained and rinsed black beans into the skillet along with the vegetable broth and ground cumin. Stir well to combine all ingredients. Let the mixture simmer gently over medium-low heat for about 5 minutes to allow flavors to meld.
4. Cook the Rice: In a separate pot, bring water to boil according to the rice package instructions (usually about 2 cups of water per cup of rice). Add the rinsed rice and a pinch of salt, cover, and cook until the rice is fluffy and water is absorbed, approximately 15-20 minutes.
5. Combine Rice and Beans: Once the rice is cooked, gently fold it into the skillet with the black bean mixture. Take care not to mash the beans to keep their texture intact, mixing just enough to blend the two components.
6. Finish with Lime Juice: Just before serving, squeeze fresh lime juice over the combined rice and beans to add a bright, zesty finish that enhances the flavors of the dish.

Notes

• For added depth, you can sauté a diced bell pepper along with the onion.
• Use low-sodium broth to control the salt content in the dish.
• This recipe serves well as a vegetarian main or a hearty side dish.
• Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
• Adding fresh cilantro or a dash of hot sauce can add extra flavor and freshness.

Keywords: black beans and rice, vegetarian, easy recipe, cumin, lime, stovetop cooking, quick dinner, Latin American cuisine