Black Beans & Rice Recipe

I love preparing my Black Beans With Rice recipe. I mix black beans with long grain white rice, fresh chopped green bell pepper, garlic, onion and a hint of cumin. The charmed aroma fills my kitchen with a rich blend of flavor that makes this family favorite truly irresistible.

I grew up watching my abuelita whip up her version of Black Beans & Rice, and trust me, it never fails to amaze me. I love using 1 cup of dried black beans (soaked overnight) or even a can if I’m in a hurry, mixed with 1 cup of long grain white rice and cooked in 2 cups of water or chicken broth.

First, I heat up 1 tablespoon of olive oil and stir in a diced onion, 3 minced garlic cloves and a chopped green bell pepper until they begin to soften. Then I add a bay leaf, a teaspoon of ground cumin and a pinch of salt and pepper to taste.

I let everything simmer so the flavors can get to know each other a bit. Topping it off with fresh cilantro just makes it all the more irresistible.

This is one of those recipes that remind me of comforting family traditions and always leaves me wanting more.

Why I Like this Recipe

I really love this Black Beans and Rice recipe because it reminds me of my abuelita’s cooking and gives me that warm, homey vibe. Here are a few reasons why I love it:

1. I like it because it’s super easy to make and even when I mess up a step, it’s still tasty.
2. I love the hearty flavors – the cumin, garlic, and bell pepper make every bite feel rich and satisfying.
3. I appreciate that it’s a simple pantry meal that fills you up and doesn’t take forever to prepare.
4. It reminds me of family traditions and brings back awesome memories of homemade meals from my past.

Black Beans and Rice is honestly one of the best side dishes around. Its a classic combo that is both comforting and full of flavor. I always feel good making it, knowing it’s a recipe thats been passed down over generations and always tastes like home.

Ingredients

• Black Beans: Packed with protein and fiber, black beans provide a rich, hearty base for the dish.
• Rice: White rice brings essential carbohydrates, creating a satisfying, energy-boosting element in this meal.
• Olive Oil: Olive oil adds healthy fats and a smooth, rich flavor that elevates every bite.
• Onion: Diced onion lends natural sweetness and a subtle crunch, enhancing the dish’s overall depth.
• Garlic: Minced garlic delivers a zesty kick, boosting flavor and offering immunity benefits naturally.
• Green Bell Pepper: Chopped green bell pepper adds color, vitamins, and a mild, fresh taste to the dish.
• Cumin: Ground cumin brings warm, earthy spice that deepens flavors and perfectly rounds out the recipe.

Ingredient Quantities

• 1 cup dried black beans (soaked overnight or use 1 can, drained and rinsed)
• 1 cup long grain white rice
• 2 cups water or chicken broth
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 green bell pepper, chopped
• 1 bay leaf
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Optional fresh cilantro for garnish

How to Make this

1. If using dried beans, soak them overnight and drain; if using canned beans, just drain and rinse them well.

2. Heat the olive oil in a large pot over medium heat and add the diced onion and chopped green bell pepper; cook until they start softening.

3. Toss in the minced garlic and let it cook for about a minute until you smell it.

4. Sprinkle in the cumin, add salt and pepper, and stir everything together.

5. Mix in the beans and drop in the bay leaf then add the water or chicken broth.

6. Bring the mixture to a boil, then lower the heat and let it simmer for around 30 minutes until the beans are tender.

7. While the beans are simmering, rinse the long grain white rice and then add it to another pot with 2 cups water or more chicken broth if you prefer.

8. Bring the rice to a boil, cover the pot, reduce the heat, and let it simmer for about 15 minutes until the rice is fully cooked.

9. Once the beans are tender, remove the bay leaf and stir the cooked rice into the beans carefully.

10. Serve hot, and optionally top with some fresh cilantro for a burst of flavor. Enjoy your meal!

Equipment Needed

1. Large pot for cooking the beans
2. Another pot with a lid for cooking the rice
3. Strainer or colander for draining beans and rinsing rice
4. Cutting board for chopping the onion, garlic, and bell pepper
5. Knife for dicing and chopping the vegetables
6. Stirring spoon for mixing the ingredients
7. Measuring cups and spoons to get the right amounts
8. Can opener if you are using canned beans

FAQ

Black Beans & Rice Recipe Substitutions and Variations

• If you dont have dried black beans you can use kidney or pinto beans instead – they work pretty well in this dish
• Instead of long grain white rice you can try brown rice or even quinoa but remember the liquid amounts might change a bit
• If you dont have chicken broth you can use vegetable broth or even water with a pinch of bouillon for that richness
• You can swap olive oil with avocado oil or canola oil if things run out in your kitchen
• Instead of green bell pepper you could use red or yellow bell peppers for a slightly sweeter taste

Pro Tips

1. If you’re using dried beans, make sure you soak them really well overnight, they’ll end up much softer and tastier.
2. When you sauté the onions, garlic, and peppers, keep a close eye on them so they don’t burn, ‘cos burnt garlic can really mess up the flavor.
3. Let the rice rest for a few minutes after cooking while it’s still covered; this helps it get fluffier and prevents it from turning mushy when you mix it with the beans.
4. Add your cilantro right before serving so it stays super fresh and bright, instead of wilting into the warm mix during cooking.