When comfort food calls, nothing hits the spot quite like this Black Beans and Rice Recipe. Packed with colorful veggies, tender rice, hearty black beans, and aromatic spices, this one-pot wonder brings irresistible Latin-inspired flavor right to your kitchen in just 30 minutes. It’s filling enough for a main dish, but also shines as a vibrant side—and best of all, it’s vegan, budget-friendly, and incredibly easy to whip up for any night of the week.
Ingredients You’ll Need
Just a handful of pantry staples and a few fresh ingredients are all it takes to bring this Black Beans and Rice Recipe to life. Each component works its magic, layering earthy, smoky, bright, or herby notes that make every forkful memorable.
- Olive oil: A touch of olive oil creates the perfect base, adding richness while sautéing the veggies to savory, golden perfection.
- Onion (1 small, diced): Sweet and aromatic, onions set a savory tone and help form the flavor backbone for this dish.
- Garlic (3 cloves, minced): Fresh garlic brings a zesty pop and deepens the flavor of the entire pot.
- Bell pepper (any color, diced): Adds color, crunch, and subtle sweetness—a little sunshine in every bite.
- Ground cumin (1 teaspoon): This spice gives the dish its signature earthiness and gently smoky heat.
- Smoked paprika (½ teaspoon): For that irresistible hint of smoke and bold, red color.
- Dried oregano (¼ teaspoon): An herbal note that lifts and balances richer flavors in the Black Beans and Rice Recipe.
- Black beans (1 can, 15 ounces, drained and rinsed): The star of the show—creamy, protein-packed black beans that add substance and texture.
- Long grain white rice (1 cup): The foundation of the dish, long grain rice cooks up fluffy and pairs perfectly with the beans.
- Vegetable broth or water (2 cups): Broth brings extra depth, but water works if you want to keep it even simpler.
- Salt (½ teaspoon): Essential for seasoning all the layers as they cook together.
- Black pepper (¼ teaspoon): A pinch of pepper complements the rest of the spices and adds a bit of gentle heat.
- Lime juice (juice of ½ lime): A finishing splash of citrus wakes up all the flavors just before serving.
- Chopped cilantro, for garnish: Bright, fresh, and colorful—cilantro is the finishing touch that brings it all together.
How to Make Black Beans and Rice Recipe
Step 1: Sauté the Aromatics
Start by warming the olive oil in a medium saucepan over medium heat. Add the diced onion and bell pepper, and let them gently cook for about 4 to 5 minutes, stirring occasionally. You want to see the onion turn translucent and the bell pepper soften without browning—this step unlocks their sweetness and builds an extra-savory flavor base that shines through in every bowl.
Step 2: Add Garlic and Spices
Next, stir in the minced garlic, ground cumin, smoked paprika, and dried oregano. Let everything cook for just 1 minute more. That quick sizzle in the hot pan will bloom the spices and garlic, releasing their mouthwatering aromas and infusing the entire pot with rich, toasty undertones.
Step 3: Stir in Beans, Rice, and Liquid
Add in your drained black beans, long grain white rice, and the vegetable broth or water. Sprinkle in the salt and black pepper. Give the mixture a good stir to combine everything, making sure the rice is evenly distributed and nothing is stuck to the bottom. You’ll notice right away how vibrant and hearty the mix looks—it’s already tempting, and it’s not even cooked yet!
Step 4: Simmer Until Fluffy and Tender
Bring the pot to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and let the Black Beans and Rice Recipe simmer, undisturbed, for 18 to 20 minutes. The rice will absorb all the flavorful liquid, the beans will become extra tender, and everything melds together in cozy harmony. Remove from heat and let it sit, still covered, for 5 minutes—this final rest gives you perfect, fluffable rice every time.
Step 5: Fluff, Finish, and Serve
Uncover your pot and use a fork to gently fluff the rice, separating those steamy grains. Squeeze in the juice of half a lime and toss in the chopped cilantro. These fresh finishing touches give the Black Beans and Rice Recipe a lively burst of flavor and color, making it absolutely irresistible when scooped up onto your plate.
How to Serve Black Beans and Rice Recipe
Garnishes
For a pop of color and a hit of freshness, I love showering the finished dish with chopped cilantro. A few thin slices of jalapeño add a gentle kick, and a wedge of lime on the side lets everyone boost their own bowl with extra zing. Avocado slices or a sprinkle of crumbly cheese (for non-vegan folks) take it to another level!
Side Dishes
This Black Beans and Rice Recipe is flexible enough to be a hearty main or a supporting star. Serve it with grilled chicken, roasted salmon, or seared tofu for a protein-packed meal, or pair it with a crispy green salad, fried plantains, or sautéed greens to round out your table with even more color and texture.
Creative Ways to Present
Turn the Black Beans and Rice Recipe into burrito or taco filling by loading it into warmed tortillas with your favorite toppings. Stuff it into bell peppers before baking for a beautiful twist, or simply spoon it over a bed of leafy greens for a wholesome grain bowl. Leftovers make a flavorful base for grain bowls or even quick lunch wraps the next day.
Make Ahead and Storage
Storing Leftovers
If (and it’s a big if!) you have any leftovers, scoop them into an airtight container and store in the fridge for up to 4 days. The flavors actually deepen after a day or two, making each reheated bowl even more delicious. This Black Beans and Rice Recipe is ideal for meal prepping or quick lunches through the week.
Freezing
This recipe freezes exceptionally well. Allow the dish to cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw in the fridge overnight before reheating. The texture holds up beautifully and it’s an easy way to save dinner for a busy future self.
Reheating
To reheat, simply microwave in 30-second bursts, stirring well each time, until heated through. You can also rewarm it in a covered skillet over low heat with a splash of broth or water to prevent drying out. The rice fluffs right back up and the beans regain their creamy softness.
FAQs
Can I make this Black Beans and Rice Recipe with brown rice?
Absolutely! Just increase the liquid by about 1/2 cup and extend the simmering time to 35 to 40 minutes, or until the brown rice is tender. The nutty flavor is fantastic for this dish.
Is this recipe spicy?
The basic Black Beans and Rice Recipe has warm, smoky notes but isn’t spicy at all. For extra heat, toss in a diced jalapeño or a few dashes of your favorite hot sauce when serving.
Can I use fresh black beans instead of canned?
Yes, you can swap in home-cooked black beans (about 1.5–2 cups drained) for canned. Make sure they’re fully cooked and drained before adding them to the recipe.
What other veggies can I add?
Feel free to toss in corn, diced tomatoes, or zucchini for extra color and nutrition. This Black Beans and Rice Recipe is very forgiving and customizable based on what you have on hand.
How can I make this recipe oil-free?
You can sauté the onions and peppers in a splash of veggie broth or water instead of olive oil to keep things completely oil-free while preserving the same wholesome flavors.
Final Thoughts
I can’t wait for you to try this cozy, flavor-packed Black Beans and Rice Recipe in your own kitchen. Whether you make it as an easy weeknight dinner or meal prep it for the week ahead, it’s bound to become one of your most trusted recipes—simple, satisfying, and endlessly adaptable. Let yourself get creative with toppings and sides, and most of all, enjoy every spoonful!
Print
Black Beans and Rice Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This flavorful Black Beans and Rice recipe is a simple and satisfying dish that combines aromatic spices with protein-packed black beans and fluffy rice. Perfect as a main course or side, this vegan-friendly meal is easy to make and bursting with Latin-inspired flavors.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 bell pepper (any color), diced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon dried oregano
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup long grain white rice
- 2 cups vegetable broth or water
- ½ teaspoon salt
- ¼ teaspoon black pepper
- juice of ½ lime
- chopped cilantro for garnish
Instructions
- In a medium saucepan, heat olive oil over medium heat. Add diced onion and bell pepper, and sauté for 4–5 minutes until softened.
- Stir in garlic, cumin, paprika, and oregano, and cook for 1 minute more.
- Add black beans, rice, vegetable broth (or water), salt, and pepper. Stir to combine and bring to a boil.
- Reduce heat to low, cover, and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in lime juice.
- Garnish with chopped cilantro before serving.
Notes
- You can use brown rice instead of white, but increase the cook time and liquid slightly.
- Add a diced jalapeño for extra heat, or top with avocado and hot sauce for serving.
- This dish pairs well with grilled meats or can be enjoyed as a vegetarian main.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course or Side Dish
- Method: Stovetop
- Cuisine: Latin-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 2 g
- Sodium: 460 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 0 mg
