Black Beans and Rice Recipe

Introduction

Black beans and rice is a comforting, flavorful dish that comes together quickly and makes a perfect weeknight meal. This simple yet hearty recipe combines tender black beans with fragrant rice and a touch of lime for a bright finish.

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. Then add the minced garlic and cook for about 30 seconds until fragrant.
3. Step 3: Add the drained black beans, vegetable broth, and ground cumin to the skillet. Stir to combine and let the mixture simmer gently for 5 minutes to blend the flavors.
4. Step 4: While the beans are simmering, cook the rice separately. Bring water to a boil according to the rice package instructions. Add the rinsed rice and a pinch of salt, then cover and cook until the rice is fluffy and tender.
5. Step 5: Gently fold the cooked rice into the black bean mixture, taking care not to mash the beans.
6. Step 6: Finish the dish by squeezing fresh lime juice over the top just before serving to add a bright, fresh flavor.

Tips & Variations

• For extra depth, add a diced bell pepper or a pinch of smoked paprika when sautéing the onions.
• Use chicken broth instead of vegetable broth if you prefer a richer flavor.
• Add a handful of chopped cilantro before serving for a fresh, herbal note.
• Serve with avocado slices or a dollop of sour cream to make it more indulgent.

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 to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry black beans instead of canned?

Yes, but you will need to soak and cook the dry beans beforehand, which takes longer. Using canned beans is a convenient shortcut.

Is this recipe vegan and gluten-free?

Yes, this dish is naturally vegan and gluten-free as long as you use a gluten-free broth.

Black Beans and Rice Recipe

Print Recipe

★★★★★

4.9 from 58 reviews

A flavorful and wholesome Black Beans and Rice recipe featuring aromatic sautéed onions and garlic, seasoned with cumin, and brightened with fresh lime juice. This easy-to-make dish combines fluffy long-grain rice with hearty black beans simmered in vegetable broth for a delicious, nutritious meal suitable for any day of the week.

• Author: Ruby
• 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 Seasoning

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

Rice

• 1 cup long-grain rice (jasmine or basmati), rinsed
• Water (for boiling rice, amount per rice package instructions)
• Salt to taste

Aromatics

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

Instructions

1. Prepare your ingredients: Chop the onion finely and mince the garlic cloves to prepare the aromatics for sautéing.
2. Sauté aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Then add the minced garlic and sauté for an additional 30 seconds until fragrant.
3. Add black beans and simmer: Pour in the drained black beans, vegetable broth, and ground cumin into the skillet with the aromatics. Stir everything together and let the mixture simmer gently for 5 minutes to meld the flavors.
4. Cook the rice: While the beans simmer, bring water to a boil in a separate pot according to the rice package instructions. Add the rinsed rice and a pinch of salt, cover, and cook until the rice is fluffy and tender, usually about 15 minutes depending on rice type.
5. Combine rice and beans: Once the rice is cooked, gently fold it into the black bean mixture in the skillet. Be careful not to mash the beans; you want to keep their shape and texture intact.
6. Finish with lime juice: Squeeze the fresh lime juice over the combined beans and rice just before serving to add a fresh, zesty brightness to the dish.

Notes

• You can substitute the vegetable broth with chicken broth if not vegetarian.
• For extra flavor, add chopped cilantro or diced tomatoes when combining the rice and beans.
• Jasmine or basmati rice provides a nice fragrance, but any long-grain rice can be used.
• To reduce sodium, rinse canned beans thoroughly before use.
• This dish pairs well with avocado slices or a dollop of sour cream.

Keywords: black beans, rice, cumin, vegetarian, Latin American, easy recipe, healthy, one-pot meals