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!
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).
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 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.
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!
Raymond Benash says
Great basic recipe. I worked 1/2 recipe this time based on what I had. Came out great. Lot’s of opportunities for modifications. Will be making this again. Fast and easy.
Dawn says
Excellent recipe and so easy! I added two chopped jalapenos since I had them on hand, and ended up using a good amount of salt at the end because my chicken base concentrate was relatively low sodium. I turned off the stove after 15 minutes and let the residual heat keep cooking the rice, which worked well.
Served with sour cream and a little chipotle salsa, and I plan on tossing a chopped fresh tomato into the leftovers tomorrow. I fully expect this to become a staple in my kitchen!
Rita says
I added the optional can of tomatoes when I added the beans. Easy, quick, healthy and delicious, what not to like. THANK YOU.
Angela W Broyles says
Yummy!
Richard says
I’ve had many black beans and rice dishes, all prepared by my Latino pals, so I decided to try yours and it was spectacular. I’ll be serving them next time we hang out. Thanks again for your excellent recipe
Pat says
Delicious! Love your recipes. Thank you!
Suzanne Scott says
Black beans and rice recipe was absolutely delicious! Thank you!!!