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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!
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!
Why This Recipe Works
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.
Ingredients
- Black Beans (Of Course) the main part of the dish
- Rice (white rice)
- Lime Juice I wanted this to have some flavour to it and lime juice had the best zest!
- Garlic is one of my staples I can’t get enough of it! the trick is not putting in TOO much
- Onion keeping it lite but flavourful
Note: Please see recipe card at the bottom for full list of ingredients and measurements
How To Make Black Beans & Rice
- 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.
Rice with beans pairs perfectly with Chimichurri Chicken, Mexican Slow Cooked Pulled Pork or Slow Cooker Barbacoa Short Rib Tacos—and if you’re craving something with a little sweet heat, it’s also amazing alongside my new Bang Bang Shrimp. And for a fun twist that combines comfort with bold flavor, my Smash Burger Tacos are another perfect match.
Recipe FAQ’s
Absolutely! Brown rice is a great alternative. Just note that it requires a longer cooking time and may need additional broth. Adjust accordingly to ensure the rice is tender.
Yes, it can be! Simply substitute the chicken broth with vegetable broth to make it vegetarian or vegan-friendly.
If all you have on hand is dry beans, I’d suggest soaking the beans overnight and cook them until tender before adding them to the recipe. This adds time but allows for more control over texture and flavor.
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Black Beans & Rice Recipe
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 Cilantro 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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.
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!
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.
Woooow, I needed something for tonight’s dinner, Thanks for sharing..
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.
I tried this recipe and loved it!
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 🙂
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.
Do i have to soak the rice and black bean before hand?
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.
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.
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.
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!