BLACK BEANS AND RICE Recipe

I made this One Pot Black Beans And Rice and now every other side dish looks like a missed opportunity.

I seriously crave this One Pot Black Beans And Rice. I love how the beans stay saucy and the rice soaks up every bit of flavor.

I make it when I’m lazy or feeding friends who pretend they care about my cooking. But it’s the punch from a yellow onion and a squeeze of lime that makes me keep coming back.

It’s a Mexican Black Bean Side Dish that never feels boring. Big, smoky, a little tangy.

I eat it straight from the pot. No fuss, no extra plates, just honest food that actually lands.

I will make it again.

Ingredients

• Plus, oil gives slickness and helps veggies brown.
• Basically, onion is the sweet backbone and soft texture.
• Green pepper adds crunchy, fresh tang.
• Garlic’s tiny punches make it taste rounded.
• Rice is the starchy base that soaks juices.
• Black beans bring protein and creamy bites.
• Tomatoes add juicy acidity and bright color.
• Broth’s the flavorful liquid so rice cooks fluffy.
• Cumin lends warm, earthy kitchen notes.
• Chili powder brings gentle heat and rustic depth.
• Smoked paprika gives a smoky hint without grilling.
• Bay leaf adds a subtle herbal background note.
• Salt pulls everything together, don’t skip it.
• Pepper gives a small bite that wakes it up.
• Lime juice adds a bright citrus lift at the end.
• Plus, cilantro’s fresh herb punch, it really pops.

Ingredient Quantities

• 1 tablespoon olive oil (or a little vegetable oil)
• 1 small yellow onion, finely chopped
• 1 medium green bell pepper, diced
• 2 cloves garlic, minced
• 1 cup long grain white rice, rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 cups low sodium chicken broth or vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 bay leaf
• 1 teaspoon kosher salt, more to taste
• 1/4 teaspoon black pepper
• Juice of 1 lime (about 2 tablespoons)
• 1/4 cup fresh cilantro, chopped (optional but recommended)

How to Make this

1. Heat 1 tablespoon olive oil in a large pot over medium heat until shimmering, then add the finely chopped onion and diced green bell pepper; cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.

2. Add the minced garlic and cook for 30 seconds to 1 minute until fragrant, don’t let it burn.

3. Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1/2 teaspoon smoked paprika, cook for about 20 seconds to bloom the spices.

4. Add 1 cup rinsed long grain white rice to the pot and stir to coat the grains in the oil and spices for about a minute; this helps keep the rice fluffy.

5. Pour in the 1 (1
4.5 oz) can diced tomatoes with their juices, the drained and rinsed 1 (15 oz) can black beans, and 2 cups low sodium chicken or vegetable broth. Add the 1 bay leaf, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Give it a quick stir to combine.

6. Bring the mixture to a gentle boil, then reduce heat to low, cover tightly, and simmer for 18 to 20 minutes, or until the rice is tender and has absorbed the liquid. Try not to lift the lid too often, but peek once near the end.

7. Remove from heat, keep covered, and let rest for 5 minutes to finish steaming. Remove and discard the bay leaf.

8. Fluff the rice and beans with a fork, then stir in the juice of 1 lime (about 2 tablespoons) and 1/4 cup chopped fresh cilantro if using. Taste and adjust salt or lime to your liking.

9. If the rice seems a little dry after resting, splash a tablespoon or two of water or broth and fluff again. For extra smoky heat, top with a pinch more smoked paprika or a few dashes of hot sauce.

10. Serve warm as an easy side with your Mexican dinner or as a main topped with avocado, queso fresco, or a fried egg. Leftovers refrigerate well for 3 to 4 days.

Equipment Needed

1. Large heavy-bottomed pot with a tight-fitting lid
2. Chef’s knife for chopping onion, pepper and cilantro
3. Cutting board
4. Wooden spoon or heatproof spatula for stirring
5. Measuring cups (1 cup and larger) and a dry measuring cup for rice
6. Measuring spoons (teaspoon and 1/2 teaspoon)
7. Colander or fine mesh strainer to rinse rice and beans
8. Can opener for the tomatoes and beans
9. Fork for fluffing the rice
10. Citrus juicer or reamer (or just a small bowl and your hands)

FAQ

BLACK BEANS AND RICE Recipe Substitutions and Variations

• Olive oil (1 tbsp): avocado oil, light-tasting coconut oil, or regular vegetable oil — any neutral oil works for sautéing.
• Long grain white rice (1 cup): brown rice (increase liquid and cook longer), basmati for a nuttier aroma, or quinoa for a protein boost (use same liquid but check package times).
• Black beans (1 can): pinto beans, kidney beans, or canned chickpeas — all give good texture, but flavor shifts a bit.
• Fresh cilantro (1/4 cup): flat-leaf parsley, chopped green onions, or a squeeze more lime if you don’t like the cilantro taste.

Pro Tips

1. Toast the rice a little longer in the spiced oil before adding liquids, about 90 seconds instead of 60. It makes the grains separate better and adds a nutty flavor, just dont let the garlic burn while you do it.

2. Use room temperature broth and add it all at once, then bring to a gentle boil before lowering heat. If the pot seams to be cooking too hot, lower the flame sooner so the rice doesn’t stick to the bottom.

3. Rinse but dont over-drain the beans, leaving a bit of moisture helps them heat through without getting dry or chalky. If theyre very cold from the can, warm them a minute in a microwave or in a small pan so they dont cool down the pot.

4. Let it rest, really rest, covered for 7 to 10 minutes instead of 5 if you can. Fluff gently with a fork, then add lime and cilantro last. That extra rest time gives better texture and keeps the herbs bright.

BLACK BEANS AND RICE Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I made this One Pot Black Beans And Rice and now every other side dish looks like a missed opportunity.

Pin

Servings

4

servings

Calories

353

kcal

Equipment: 1. Large heavy-bottomed pot with a tight-fitting lid
2. Chef’s knife for chopping onion, pepper and cilantro
3. Cutting board
4. Wooden spoon or heatproof spatula for stirring
5. Measuring cups (1 cup and larger) and a dry measuring cup for rice
6. Measuring spoons (teaspoon and 1/2 teaspoon)
7. Colander or fine mesh strainer to rinse rice and beans
8. Can opener for the tomatoes and beans
9. Fork for fluffing the rice
10. Citrus juicer or reamer (or just a small bowl and your hands)

Ingredients

• 1 tablespoon olive oil (or a little vegetable oil)

• 1 small yellow onion, finely chopped

• 1 medium green bell pepper, diced

• 2 cloves garlic, minced

• 1 cup long grain white rice, rinsed

• 1 (15 ounce) can black beans, drained and rinsed

• 1 (14.5 ounce) can diced tomatoes, undrained

• 2 cups low sodium chicken broth or vegetable broth

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1/2 teaspoon smoked paprika

• 1 bay leaf

• 1 teaspoon kosher salt, more to taste

• 1/4 teaspoon black pepper

• Juice of 1 lime (about 2 tablespoons)

• 1/4 cup fresh cilantro, chopped (optional but recommended)

Directions

• Heat 1 tablespoon olive oil in a large pot over medium heat until shimmering, then add the finely chopped onion and diced green bell pepper; cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
• Add the minced garlic and cook for 30 seconds to 1 minute until fragrant, don't let it burn.
• Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1/2 teaspoon smoked paprika, cook for about 20 seconds to bloom the spices.
• Add 1 cup rinsed long grain white rice to the pot and stir to coat the grains in the oil and spices for about a minute; this helps keep the rice fluffy.
• Pour in the 1 (1
• 5 oz) can diced tomatoes with their juices, the drained and rinsed 1 (15 oz) can black beans, and 2 cups low sodium chicken or vegetable broth. Add the 1 bay leaf, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Give it a quick stir to combine.
• Bring the mixture to a gentle boil, then reduce heat to low, cover tightly, and simmer for 18 to 20 minutes, or until the rice is tender and has absorbed the liquid. Try not to lift the lid too often, but peek once near the end.
• Remove from heat, keep covered, and let rest for 5 minutes to finish steaming. Remove and discard the bay leaf.
• Fluff the rice and beans with a fork, then stir in the juice of 1 lime (about 2 tablespoons) and 1/4 cup chopped fresh cilantro if using. Taste and adjust salt or lime to your liking.
• If the rice seems a little dry after resting, splash a tablespoon or two of water or broth and fluff again. For extra smoky heat, top with a pinch more smoked paprika or a few dashes of hot sauce.
• Serve warm as an easy side with your Mexican dinner or as a main topped with avocado, queso fresco, or a fried egg. Leftovers refrigerate well for 3 to 4 days.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 420g
• Total number of serves: 4
• Calories: 353kcal
• Fat: 4.05g
• Saturated Fat: 0.6g
• Trans Fat: 0g
• Polyunsaturated: 0.48g
• Monounsaturated: 2.55g
• Cholesterol: 0mg
• Sodium: 645mg
• Potassium: 664mg
• Carbohydrates: 63.6g
• Fiber: 8.5g
• Sugar: 5.5g
• Protein: 10g
• Vitamin A: 375IU
• Vitamin C: 37mg
• Calcium: 48mg
• Iron: 1.7mg