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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.
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.
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.
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.
Add Ins:
- Chopped Tomato
- Jalapeno Peppers
- Green Peppers
- Corn
- Black or green olives
Frequently Asked Questions
Keep leftovers in an airtight container in the refrigerator for 2-3 days.
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.
Be sure and also try these recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Black Beans and Rice
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:
- 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.
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