Easy Black Beans And Rice Recipe

I created a simple, versatile Black Beans and Rice that’s inexpensive, pairs with any meat, stuffs into burritos, or becomes a one-dish meal with diced chicken or sausage.

I’m kinda obsessed with this Easy Black Beans And Rice. It’s cheap, flexible, and never boring.

A diced yellow onion and minced garlic cloves give it a deep savory kick that makes you forget it started from simple stuff. It’s perfect as a side, slips into burritos, or bulks up into a one dish dinner when you’re short on time.

People expect long lists or fuss, but this hits big flavor with almost no drama. I promise, once you try it, you’ll start looking for excuses to make it again and again.

Ingredients

• Black beans: Hearty, protein packed and full of fiber, they adds creaminess and earthy flavor.
• White rice: Soaks up broth, gives carbs and comfort, light texture that balances beans.
• Yellow onion: Gives sweet savory base once softened, adds depth and mellow aroma.
• Green bell pepper: Bright peppery crunch, adds freshness and a slight bitter note.
• Garlic: Pungent and warming, little goes a long way to boost savory taste.
• Olive oil: Helps soften veggies, carries flavors, provides heart healthy fats and richness.
• Cilantro and lime: Fresh cilantro brightens, lime add tang and lifts the whole dish.
• Cumin: Warm earthy spice that deepens flavor and pairs well with beans.
• Salt: Essential for balance, brings out natural flavors, add more if needed.

Ingredient Quantities

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 garlic cloves, minced
• 1 cup long grain white rice, rinsed
• 2 cups low sodium chicken or vegetable broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika (optional)
• 1 bay leaf (optional)
• 1 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime (optional)

How to Make this

1. Heat 1 tbsp olive oil in a medium saucepan over medium heat until it shimmers. Add the diced onion and green bell pepper, sprinkle in 1/2 tsp of the salt and the 1/4 tsp black pepper, and cook until soft and starting to brown around the edges, about 5 to 7 minutes.

2. Add the minced garlic and cook just 30 to 45 seconds until fragrant, don’t let it brown or it will taste bitter.

3. Stir in the rinsed long grain rice and toast the grains for 1 to 2 minutes so they get coated in oil and pick up a little nutty flavor. This helps the texture.

4. Pour in the 2 cups low sodium chicken or vegetable broth, then add 1 tsp ground cumin, 1 tsp dried oregano, the 1 tsp salt, and the 1/2 tsp smoked paprika if using. Drop in the bay leaf if you want it. Give it a quick stir and bring to a gentle boil.

5. Reduce the heat to low, cover with a tight fitting lid and simmer undisturbed for 18 to 20 minutes, until the liquid is absorbed and the rice is tender. Resist the urge to peek too often.

6. Remove the pot from the heat, remove the lid and gently fold in the drained and rinsed black beans. Cover the pot again and let it sit off heat for 5 minutes so the beans warm through without getting mushy.

7. Remove the bay leaf, fluff the rice and beans with a fork, then stir in the chopped cilantro and the juice of 1 lime if you like a bright finish.

8. Taste and adjust seasoning, add more salt or pepper if needed. If it seems a bit dry, splash in a tablespoon or two of hot water or broth and fluff again.

9. Tip: Toasting the rice and using a tight lid are the little tricks that give you fluffy separate grains. If you want to make it a one pot meal, stir in cooked diced chicken or sliced sausage at step six to heat through.

Equipment Needed

1. Medium saucepan with tight-fitting lid (2 to 3 qt)
2. Wooden spoon or heatproof spatula
3. Chef’s knife or large kitchen knife
4. Cutting board
5. Measuring cups and measuring spoons
6. Fine-mesh sieve or colander for rinsing rice and beans
7. Can opener
8. Fork for fluffing and serving
9. Citrus reamer or small handheld juicer (optional)

FAQ

Easy Black Beans And Rice Recipe Substitutions and Variations

• Olive oil: swap with avocado oil or a neutral vegetable oil like canola or grapeseed, they have a higher smoke point and won’t mask the dish.
• Long grain white rice: use jasmine or basmati for extra aroma, or switch to brown rice if you add about 1/2 cup more liquid and cook 15-20 minutes longer.
• Black beans: pinto or kidney beans work fine, canned or home-cooked, texture will differ a bit but the flavors still hold up.
• Fresh cilantro / lime: if you dont like cilantro use chopped flat-leaf parsley or sliced green onion, and lemon juice or a splash of white vinegar can replace the lime.

Pro Tips

– Toast the rice a little longer than you think, don’t rush it. Let the grains pick up a little color and nutty smell, that alone helps them stay separate instead of glueing together.

– Use low sodium broth and add salt slowly, taste after it rests. You can always add more but you cant take it away, so start light and adjust at the end.

– Let the onion and pepper get some browned bits, not just limp. Those browned edges give real depth and make the whole dish taste less one-note.

– Warm the beans first or fold them in off the heat, gently. That keeps them from turning mushy. If the mix seems dry, stir in a tablespoon or two of the bean liquid or hot broth to loosen things up.

– Cover and let the pot sit 5 to 10 minutes after cooking, then fluff with a fork. Stir in cilantro and lime last for a fresh lift, it totally brightens the dish.