Best Black Bean and Rice Recipe


Caitlin Bensel

Black beans and rice might be the perfect starting point to answer the pressing question of the day: “What for dinner?” This easy recipe uses common pantry ingredients like long-grain white rice, canned black beans, onions, garlic, dried spices like cumin and cayenne pepper, and chicken broth. It cooks in one pot and comes together in less than half an hour – the perfect addition to an easy 30 minute meal.

What do you serve with black beans and rice?

The black beans and rice are hearty enough to eat as a main dish, topped with pico de gallo and guacamole. Or, they make a lovely side dish to accompany a Mexican-inspired entrée like fried beef tacos or chicken enchiladas. Hoping to grill something for dinner? Serve them with grilled sausages and peppers or a simple grilled flank steak.

What’s the best way to eat black beans?

Black beans are a versatile ingredient that you can’t get enough of. They make a great base for black bean soup, to add to a corn and black bean salsa, as the main ingredient in black bean chili, or to bulk up butternut squash and black bean enchiladas. They’re great straight out of the can (rinsed and drained!) or simply simmered with onions, garlic, and chicken broth for an easy side dish.

What can I add to black beans and rice?

To increase the spiciness in this dish, add 1 chopped jalapeño (leave the seeds and ribs for a super spicy kick!) when you add the garlic. For extra color and sweetness, add 1/2 cup chopped red pepper along with the onion. Sweet corn also makes a nice addition. Add 1 cup fresh or canned beans when adding black beans and rice (before steaming).

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6 – 8


Preparation time:





Total time:






onion, finely chopped


garlic cloves, finely chopped

2 bed.

uncooked long grain white rice


14 oz. cans of black beans, drained and rinsed

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  1. Heat a Dutch oven over medium heat. Add olive oil, onion and seasoned salt. Cook, stirring occasionally, until the onion is slightly softened, about 5 minutes. Add the garlic, cumin and cayenne pepper and cook for 2 more minutes.
  2. Add rice, broth, 1 cup water and black beans to pot. Stir once, then bring to a boil. Cover with a tight-fitting lid, then reduce the heat to low. Cook for 15 minutes. Turn off the heat and let sit, covered, for another 10 minutes. Stir with a fork, then stir in the lime juice and cilantro. Serve immediately.

Replace the chicken broth with vegetable broth, to make this dish vegetarian!

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