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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Side Dishes / Black Beans and Rice

Black Beans and Rice

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By: Leigh Anne WilkesPosted: 4/18/20Updated: 12/13/22

This post may contain affiliate links. Please see disclosure policy here.

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.

overhead shot of pan of black beans and rice

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. I use long-grain white rice, either jasmine or basmati rice.
  • Onion. White, yellow or sweet onion. 
  • Garlic. Fresh, minced.
  • Olive oil
  • Chicken broth or vegetable broth
  • Cumin
  • Chili powder
  • Black beans. Canned beans or you can make your own using this Instant Pot Black Beans Recipe.
  • Lime Juice
  • Salt and pepper to taste

How to Cook Rice

  • In medium size pan, heat the oil and add in onion and garlic.
  • Saute until onion is soft. 
  • Add in rice and saute for 2-3 minutes. 
  • Pour in chicken or vegetable broth and bring to a boil. 
  • Cover with a lid and turn down the heat to a simmer. 
  • Cook for 20 minutes or until rice is tender.
  • You can also cook your rice in the Instant Pot.
black beans and rice in a pan

How to Cook Black Beans

Instant Pot Method

The easiest way to cook black beans is in the Instant Pot.  Check out the directions here.

Stovetop Method

  • 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.

Canned Beans

If you prefer, you can use canned black beans.  Be sure to rinse and drain the beans.  You will need 3 cups which is 2 15 oz. cans.

black beans and rice in a pan

How to Make Black Beans and Rice

  • Combine rice, black beans, spices and lime juice.
  • Stir to combine. 
  • Salt and Pepper to taste.
  • Garnish with freshly chopped parsley.
overhead shot of black beans and rice

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.

Pair This With

  • Tortilla Casserole
  • Instant Pot Mexican Chicken
  • Shredded Mexican Beef
  • Chicken Enchiladas

Be sure and also try these recipes:

  • Balsamic Black Bean Salsa
  • Black Bean Chili
  • Restaurant Style Easy Green Beans
  • Cafe Rio Black Beans
  • Green Beans with Caramelized Pecans

Be sure and follow me over on You Tube for weekly cooking demos.

5 from 3 votes

Black Beans and Rice

Recipe From: Leigh Anne Wilkes
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.
serves: 8 servings
Prep:5 minutes
Cook:20 minutes
Total:25 minutes
Rate 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:

To cook beans on the stove top:
  • 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.
For Instant Pot directions see this post:

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Nutrition Facts:

Calories: 77kcal (4%) Carbohydrates: 16g (5%) Protein: 2g (4%) Fat: 1g (2%) Saturated Fat: 1g (6%) Sodium: 174mg (8%) Potassium: 73mg (2%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 5IU Vitamin C: 5mg (6%) Calcium: 14mg (1%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Main Dish, Side Dish
Cuisine:Mexican
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