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You are here: Home / Recipes / Black Beans & Rice Recipe

By Karina 29 Comments Filed Under: Recipes

Black Beans & Rice Recipe

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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!

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!

Black Beans & Rice is one of the best side recipes out there! Flavoured with a squeeze of lime juice, garlic and spices, this rice recipe is a winner! | https://cafedelites.com

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 Chicken, Pork or Beef, PLUS tacos, burritos or even enchiladas.

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).

Black Beans & Rice is one of the best side recipes out there! Flavoured with a squeeze of lime juice, garlic and spices, this rice recipe is a winner! | https://cafedelites.com

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 is one of the best side recipes out there! Flavoured with a squeeze of lime juice, garlic and spices, this rice recipe is a winner! | https://cafedelites.com

Black Beans & Rice Recipe

Black Beans & 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!
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Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Serves: 8 serves (as a side)

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 5 cloves garlic, minced
  • 1 1/2 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 finely chopped coriander (or parsley), 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.

Notes

Add in chopped jalapeños, chili's, or cayenne pepper for some added heat!
A Cafe Delites Original Recipe

Nutrition

Calories: 216kcal | Carbohydrates: 40g | Protein: 4g | Fat: 4g | Sodium: 434mg | Potassium: 188mg | Vitamin A: 15IU | Vitamin C: 11.6mg | Calcium: 30mg | Iron: 0.9mg
« MEAL PLAN WEEK 50
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Reader Interactions

Comments

  1. Laura says

    November 17, 2020 at 11:44 am

    5 stars
    I love rice and beans! This is the best recipe I’ve ever used! It was so delicious I’ll never make them any other way again! Thank you!

    Laura

    Reply
  2. Andrew Criss says

    September 24, 2020 at 9:34 am

    5 stars
    Easy and delicious! Thanks for this helpful recipe!

    Reply
    • Jon says

      August 24, 2022 at 11:17 pm

      5 stars
      Absolutely loved it!

      Reply
  3. PAUL says

    June 01, 2020 at 6:04 am

    5 stars
    Wow, just wow! I did stir a bit too often, but tastes great. It’s gonna be a regular one for me!

    Reply
  4. Chef Beansy says

    May 27, 2020 at 2:55 am

    5 stars
    This is a delicious way to make beans and rice, especially if you like black beans like we do! We followed your recipe but used some Easy Beansy seasoning mix. It came out great!

    Reply
  5. Lee says

    April 24, 2020 at 6:57 am

    Thank you so much – made this today and it was delicious. Also made your chicken fajita alongside. My 7 year old was very happy!

    Reply
  6. Kim says

    April 21, 2020 at 8:56 am

    5 stars
    I am so grateful to you for this recipe. I am a terrible cook and this is something my family keeps requesting. Success!

    Reply
  7. Courtney says

    April 18, 2020 at 6:57 am

    Is it coriander or cilantro? The ingredients list coriander but the directions refer to cilantro. I’m guessing cilantro but just want to clarify please.
    Thank you! Cooking now and it is smelling delicious 🙂

    Reply
    • Don Getty says

      April 20, 2020 at 6:53 am

      Its more or less the same. Think of cilantro as the fresh herb and coriander as dried

      Cilantro and coriander come from the plant species — Coriandrum sativum (1Trusted Source).

      However, they are named differently in different parts of the world.

      In North America, cilantro refers to the leaves and stalks of the plant. The word “cilantro” is the Spanish name for coriander leaves. Meanwhile, the dried seeds of the plant are called coriander.

      Internationally, it’s a different story. Coriander is the name for the leaves and stalks of the plant, while the dried seeds are called coriander seeds.

      Reply
    • MW says

      August 30, 2020 at 8:30 am

      Coriander and cilantro are the same

      Reply
  8. Katherine says

    April 08, 2020 at 7:29 am

    5 stars
    Five stars; hubby loves it! It’s only the 2 of us, so next time I’ll 1/2 everything. I have to adjust a little for my eczema (chives vs. parsley; and only green onions), but I can do this all in one skillet = AWESOME!! Substituted dried, minced garlic & it needed more than McCormick’s recommends, for my taste, but definitely a new, PERMANENT, addition to the menu!! Gracias, Karina, y su abuelitas, this simple recipe ROCKS!

    Reply
  9. Judd Zimmermann says

    February 25, 2020 at 11:17 am

    5 stars
    A great recipe….the best part…?? You didn’t have to go through 5 pages of “These are the only beans my nephews will eat” or “Grandma had her recipe, but she thought mine was better” stories. Right to the meat and bones on how to make it.

    Reply
    • kate says

      July 05, 2020 at 7:15 pm

      5 stars
      So agree with you, Judd. Straight to the recipe!

      Reply
  10. Cathy says

    October 24, 2019 at 11:04 pm

    4 stars
    Delicious! – Was wondering how it would be without any tomato and it’s very moist. I used fresh parsley/lime juice and then some ground coriander since I didn’t have cilantro.

    Reply
    • Vikki says

      May 26, 2020 at 7:01 am

      I don’t think there is any tomato in the black bean & rice recipe? But chopped fresh tomatoes added at the end might taste very nice 😊

      Reply
  11. Diane says

    October 14, 2019 at 11:05 pm

    5 stars
    It was really good. I didn’t drain the beans. I added a chili to the pot and sour cream at the end. I used a combination of brown and red rice, so I cooked it longer. Will definitely make it again.

    Reply
    • Vikki says

      May 26, 2020 at 7:05 am

      I was thinking of combining my rices as well: jasmine & plain while. I’m glad it worked well for you!
      I might even try all brown rice.

      Reply
  12. ruben acevedo says

    August 20, 2019 at 1:30 pm

    5 stars
    Were Im from we call this Gallo Pinto (costa rica) is a bit different tho. we like to use the bean soup, nice one anyways!

    Reply
  13. Amy says

    August 18, 2019 at 8:32 pm

    5 stars
    I made this recipe tonight and really loved it. I covered the rice for 18 minutes (advice from a different website) and when I lifted the lid, the smell was heavenly! This is definitely going to become a regular in my house.

    Reply
  14. molly says

    April 16, 2019 at 4:14 pm

    Woooow, I needed something for tonight’s dinner, Thanks for sharing..

    Reply
  15. Brenda Baer says

    February 24, 2019 at 4:51 am

    5 stars
    This was absolutely delicious. Used Basmati rice and it turned out perfectly. My husband and son were impressed, so much so that I am making it again tonight.

    Reply
  16. Helia says

    October 07, 2018 at 4:21 am

    5 stars
    I tried this recipe and loved it!

    Reply
  17. Tony says

    September 07, 2018 at 8:51 am

    5 stars
    This recipe is fantastic! My wife does most of the cooking but…when she is out of town, I still want to provide my kids with something good and good for them. My 2 16 year olds LOVED it! It was super easy to follow and it was definitely a hit in my house. Thank you for posting this recipe! Definitely 5 stars..in fact I’m making it again tonight..and this time the wife will love it too 🙂

    Reply
    • Amanda says

      May 02, 2020 at 8:28 am

      5 stars
      I’m terrible at reading instructions at the very end of a step, so I did not stir it. Did end up with mushy rice but it’s still delicious! Will try different add-ins next time.

      Reply
  18. Stacey says

    June 30, 2018 at 1:45 am

    Do i have to soak the rice and black bean before hand?

    Reply
    • Karina says

      July 01, 2018 at 1:37 pm

      The rice and black beans just need to be rinsed and drained before hand. They are from a can so it is a little quicker. You are welcome to use dry beans and soak them until ready.

      Reply
  19. Carlos says

    November 28, 2017 at 10:45 am

    If you’re going to make a salad, drain the black beans. If you are going to cook it, one of the biggest mistakes non hispanics make is draining the beans. Cut down on the broth and keep the bean liquid.

    Reply
    • Amy says

      August 18, 2019 at 8:31 pm

      I had a Lebanese friend who told me the secret to Lebanese cooking is to *always* drain the beans. She said it cut down on stomach gas and made the food taste better.

      Reply
  20. Kimberly @ Berly's Kitchen says

    September 02, 2017 at 9:07 am

    5 stars
    Yum!! There are a couple of boys in my house that would LOVE this rice. It’s got everything they like, so I’m sure it would be gone in less than a day. Will have to give it a try!

    Reply

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