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My go-to side dish that everyone loves, black beans and rice is a true workhorse in my kitchen. With a fried egg on top, it can be a whole meal, or it can be a simple side dish with salsa. The rice and beans cook together in the same pot, making this the simplest side dish.
This Black Beans and Rice Recipe is a STAPLE in our house!
Black beans and rice is a staple that everyone loves! The secret for excellent rice and beans is cooking the onion and rice first before adding the rest of the ingredients. To prevent tough beans, we add the salt after cooking. I'm confident that the last-minute salt, lime juice, and butter addition to this dish is what keeps me coming back for more.
What you'll need for these Beans and Rice:
- Olive Oil. The aromatics of the dish need to be sautéed in a little oil at the start of the dish. You can use any type of oil you prefer.
- White Onion. Finely diced white onion is best, but a yellow onion may be used.
- Ground Cumin.
- White Rice. Long-grain white rice is what you need. Do not use brown rice for this dish, it has a completely different cooking time.
- Broth. You may use any type of broth for this recipe: vegetable or chicken broth are my first choices. The color of your broth can change the color of the rice, so I like to use a mostly clear canned chicken broth. I don't recommend stock, because it's more concentrated and can overpower the dish.
- Black Beans. One can of drained and rinsed black beans.
- Lime Juice.
- Butter. You can use vegan butter and vegetable broth to keep this recipe vegan.
- Cilantro. Optional chopped fresh cilantro on top for serving, or just for a garnish on the side.
How to make this Rice and Black Beans Recipe
- Gather all ingredients: oil, onion, cumin, rice, broth, beans, lime juice, butter, and salt. Have the cilantro ready for serving, if desired.
- In a medium stock pot, add the oil, and turn the heat to medium. Add the diced onion, and cook while stirring frequently for about 10 minutes. Lower the heat if the onions threaten to burn around the edges.
- Next, add the cumin and rice and sauté until the rice just starts to appear translucent around the edges, about 4-5 minutes.
- Now it's time to add the broth and beans. Stir everything together, and bring the mixture to a boil. Once boiling, cover the pot and reduce the heat to low to simmer for 18-20 minutes.
- At the end of 20 minutes, remove the lid, fluff everything with a fork. Then, stir in the lime juice, butter, salt and chopped cilantro before serving.
What to make with Black Beans and Rice
I like this dish plain, but I often add a scoop of salsa. I like it with a fried egg for breakfast. In Costa Rica, I ate it with twice-fried plantains (tostones), or with sweet sauteed plantains on the side.
How do you eat rice and beans?
The best way to eat rice and beans is with a spoon 🙂 You can also top them with a fried egg, add hot sauce, crush tortilla chips, leftover shredded meat and a scoop of guacamole on top.
What meat goes with black beans and rice?
If you’re looking to top a bowl of black beans and rice with a protein, I suggest chicken slow-cooked in salsa. The chicken shreds and mixes into the dish so well.
How to store this recipe for Black Beans and Rice
Move any leftovers immediately to an airtight container and store in the fridge for up to 5 days. Reheat gently before serving.
Can you freeze rice and beans?
Yes, this is such a great side dish to freeze ahead of time in small portions. Portion out 1 to 2 cups of rice and beans into small storage container or even plastic bags, lay flat end freeze for up to 2 months. To defrost, place in fridge overnight. Empty contents into a bowl, cover with a paper towel and microwave until hot. You can also rewarm this in a small saucepan with an extra splash of broth.
Beans and Rice Recipe FAQs
Is rice and beans a complete meal?
Rice and beans are complementary foods, in that together, they provide all the necessary amino acids and minerals to live on.
Other black bean recipes:
- Black Bean and Corn Salsa
- Refried Black Beans
- Spanish Rice and Beans
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- Black Bean Brownies Recipe
- Chili Recipe Crock Pot
- Vegan Jambalaya Recipe
- Layered Bean Dip
The Best Black Beans and Rice Recipe
Yield: 8
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Easy black beans and rice cooked in one pot.
Ingredients
- 1 tablespoon olive oil
- 1 small white onion, finely diced
- ½ teaspoon ground cumin
- 1 cup white rice
- 2 cups broth (chicken or vegetable are fine)
- 1 14-ounce can black beans, drained and rinsed
- 2 TB lime juice
- ½ teaspoon salt
- 1 TB butter
- Handful fresh chopped cilantro
Instructions
- First, gather the ingredients.
- In a medium stock pot, add the oil, and turn the heat to medium. Add the diced onion, and cook while stirring frequently for about 10 minutes. Lower the heat if the onions threaten to burn or start turning golden brown around the edges.
- Add the cumin and rice. Stir and saute for 4-5 minutes, just until the edges of the rice start to appear translucent.
- Add the vegetable broth and rinsed and drained black beans. Stir everything together.
- Bring the mixture to a boil, cover, reduce the heat to low and simmer for 20 minutes.
- At the end of 20 minutes, remove the lid and stir everything to fluff it up. Add the lime juice, butter, salt and chopped cilantro, and stir again. Serve immediately.
Notes
White Rice: Long-grain white rice. Do not use brown rice for this recipe.
Broth: Vegetable or chicken broth are my first choices. I like to use a mostly clear canned chicken broth, because the color of your broth can change the color of the rice. I don't recommend stock, because it's more concentrated.
Black Beans: Canned black beans or 1.5 cups of already cooked black beans.
Butter: You can use vegan butter and vegetable broth to keep this recipe vegan.
Nutrition Information:
Yield: 8Serving Size: 1
Amount Per Serving:Calories: 146Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 6mgSodium: 400mgCarbohydrates: 21gFiber: 5gSugar: 2gProtein: 7g
