Black Beans and Rice is one of the best side recipes out there! Flavoured with a squeeze of lime juice, garlic and spices, this rice recipe is our family favourite!
Much like Red beans and rice, our black beans and rice recipe can be served as a side OR as a main. An easy to throw together side dish that is so versatile, you can serve this with anything!
A classic rice recipe, especially in Latin American cuisine, there are so many different ways to make this! However, this is our family recipe passed down by generations from our abuelitas (grandmothers) to get to your table.
In our recipe, you can use canned beans for a quick and easy cook up, OR soak dry black beans overnight. If soaking, remember to cook them for a couple of hours first before adding them into your rice.
HOW TO COOK RICE
Rice with beans pairs perfectly with Chimichurri Chicken, Mexican slow cooked pulled Pork or slow cooker barbacoa short rib tacos. Sauté onion and garlic until fragrant, then add in ground cumin. Frying dry rice in the fragrant oil really sets off those flavours before adding in your broth. I use chicken broth (or stock) but you can use beef. Add your beans and bring it all to a boil, then simmer until rice is tender. Stir only once halfway through the cooking process to avoid your rice turning to mush.
Flavour with a small drizzle of olive oil and lime juice, then mix through fresh chopped cilantro (or parsley).
For a low carb option, try our Cilantro Lime Cauliflower Rice!
OPTIONAL ADDITIONS
- Jalapeños
- Pitted black or green olives
- Corn
- Crushed or fresh chopped tomatoes
Black Beans & Rice Recipe
Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped
- 5 cloves garlic minced
- 1 ½ teaspoons ground cumin
- 2 cup uncooked white rice long grain or jasmine rice
- 4 cups chicken broth or stock
- 2x 14 ounce cans black beans drained and rinsed
- 3-4 tablespoons lime juice (adjust to your tastes)
- 4 tablespoons coriander or parsley, finely chopped to garnish
Instructions
- Heat oil in a stockpot or saucepan over medium-high heat. Add the onion and sauté until onion is transparent. Add the garlic and sauté for a further minute. Add the cumin and rice, mix the flavours through and sauté for a further minute.
- Pour in the broth and beans, bring to a boil, cover, reduce heat and simmer for 20 minutes, or until rice is tender (stirring half way through).
- Remove from heat and drizzle with a small amount of olive oil (about 2 teaspoons), lime juice and cilantro. Taste test; season with a little salt and pepper, only if needed and as desired.
Kathie says
Delicious and simple!
John H. says
VERY good and SIMPLE! i used supermarket dried (I soaked and then pressure cooked) beans and I think the simple addition of FRESH lime juice and cilantro at the end is a great aspect! I also cooked the Jasmine rice with the liquid that comes out of canned chicken when you drain those cans….Rice was delicious on its own but way better with this overall recipe!
Beth A says
This is a really great basic recipe that is delicious “as is“ or could be embellished in many ways. I think I might use slightly less rice next time so that there’s a little higher ratio of beans to rice but otherwise it was perfect. I ate it as a main course and added chopped tomatoes, diced avocados and a little blob of sour cream (as well as a couple dashes of Tabasco!) Oh, and I used low sodium chicken stock because I’m trying to cut down on my sodium but it was still plenty flavorful. Thank you for this recipe… I am definitely adding it to my “regulars“
Karina says
Thanks for the feedback Beth! I’m thrilled you enjoyed the recipe. Your tweaks, like adjusting the rice-to-beans ratio and adding tomatoes, avocados, sour cream, and Tabasco, show your creativity in the kitchen. It’s fantastic to know you found a way to personalise it to your liking. Thanks for making it a part of your regulars!
Mary Beth says
I love this recipe! Have made multiple times and it is always a hit. Have you tried doubling the recipe? Will it work you think?
Rachel O'Dell says
Deliciously simple! Since I didn’t have any cilantro (and I don’t care for the flavor anyway), I used the parsley I had on hand and added a wee bit of coriander when I added the cumin. It turned out beautifully! However, I probably could have halved the recipe and will likely be eating beans and rice for a few days lol I’m okay with it though!
Catherine Dirks says
Easy and delicious! My family is crazy about this dish and my grand daughters asked me to put it in the cookbooks I am making for them!
Karina says
Hi Catherine, that’s wonderful to hear! I’m thrilled that your family enjoyed the dish, and it’s so sweet that your granddaughters want it in their cookbooks!