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Black Beans and Rice can be served as a main dish or a side dish. Lightly seasoned with cumin, chili powder and lime juice makes this delicious and easy.
Why You’ll Love This Recipe?
This dish works perfectly as a side dish to any favorite Mexican main dish but thanks to the black beans and their protein, it can stand alone as a main dish. It is also meat free so if you use vegetable broth it is vegetarian. Wrap it in a tortilla for a taco. I love a dish that has so much personality and versatility!
Ingredients Needed
- Rice, jasmine or basmati
- Onion
- Garlic
- Olive Oil
- Chicken Broth
- Cumin
- Chili powder
- Bay Leaves
- Black Beans
- Lime Juice
- Salt and Pepper
How To Make Black Beans and Rice
- Soak beans overnight to soften.
- The next day, strain and rinse soaked beans with fresh water.
- Place beans in a large pot and cover with water, enough water to cover beans by two inches.
- Add in 2 bay leaves.
- Bring the pot of water to a boil and then reduce heat to low and simmer until tender, about 1.5-2 hours.
- Heat the oil and add in onion and garlic.
- Sauté until onion is soft.Â
- Add in rice and sauté for 2-3 minutes.Â
- Pour in chicken or vegetable broth and bring to a boil.Â
- Cover with a lid and turn down the heat to a simmer.Â
- Cook for 20 minutes or until rice is tender.
- Drain black beans and add to cooked rice.
- Add spices and lime juice and stir to combine.Â
- Salt and Pepper to taste.
- Garnish with freshly chopped parsley.
Tips from leigh Anne
- The rice and black beans can also both be made in your Instant Pot. Check out my instructions for Instant Pot Black Beans and Instant Pot Rice.
- You can always use canned black beans. Just remember to drain and rinse them before using.
Add Ins:
- Chopped Tomato
- Jalapeno Peppers
- Green Peppers
- Corn
- Black or green olives
Frequently Asked Questions
How do you store leftovers?
Keep leftovers in an airtight container in the refrigerator for 2-3 days.
How do you reheat black beans and rice?
The easiest way to reheat is in the microwave. If you need to do it on the stovetop, you may need to add in a little bit of liquid to keep it from sticking and burning to the bottom of the pan.
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Black Beans and Rice Recipe
Ingredients
- 1/2 cup onion chopped
- 2 tsp garlic minced
- 1 tsp olive oil
- 1 cup rice basmati or jasmin
- 2 cups chicken or vegetable broth
- 2 tsp cumin
- 1/4 tsp chili powder
- 3 cups black beans rinsed and drained
- 1 lime juice
Instructions
- In a medium pot, heat oil and add onion and garlic. Saute until onion is soft, 4-5 minutes.
- Add in rice and stir. Saute for 2-3 minutes.
- Add in broth and bring to a boil. Cover the pan and lower the heat and cook for 20 minutes or until rice is done.
- Add the seasoning and black beans.
- Serve warm or room temperature.
Tips & Notes:
- Soak beans overnight to soften.
- The next day, strain and rinse soaked beans with fresh water.
- Place beans in a large pot and cover with water, enough water to cover beans by two inches.
- Add in 2 bay leaves.
- Bring the pot of water to a boil and then reduce heat to low and simmer until tender (90 minutes or up to two hours.)
- Drain.
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