Best Black Bean and Rice Recipe

Caitlin Bensel

Black beans and rice, the crucial question of the day, “What to have for dinner?” It can be an excellent starting point to answer the question. This easy recipe uses common pantry ingredients like long grain white rice, canned black beans, dry seasonings like onions, garlic, cumin and paprika, and chicken stock. It cooks in one pot and comes together in less than half an hour; The perfect addition to an easy 30-minute meal.

What would you serve with black beans and rice?


Black beans and rice are hearty enough to be eaten as a main course, topped with pico de gallo and guacamole. Or they make a nice side dish to accompany a Mexican-inspired entrée like braised beef tacos or chicken enchiladas. Hoping to grill something for dinner? Serve them with grilled sausage and peppers or a simple grilled flank steak.

What is the best way to eat black beans?

Black beans are such a versatile ingredient that we can’t get enough of them. They make an excellent base for black bean soup, in addition to corn and black bean salsa as the main ingredient in black bean chili, or topping pumpkin and black bean enchiladas. They’re great right out of the box (rinsed and drained!) or cooked with onions, garlic, and chicken stock for an easy side.

What can I add to black beans and rice?

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

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6 – 8


Preparation time:





Total time:






onion, finely chopped


clove of garlic, finely chopped

2 c.

uncooked long grain white rice


14 oz. cans of black beans, drained and rinsed

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  1. Preheat a Dutch oven over medium heat. Add the olive oil, onion and seasoned salt. Cook, stirring occasionally, until the onion softens slightly, about 5 minutes. Add the garlic, cumin and red pepper and cook for another 2 minutes.
  2. Add the rice, broth, 1 cup of water, and black beans to the pot. Stir once, then bring to a boil. Cover with a tight-fitting lid, then reduce the heat to low. Bake for 15 minutes. Turn off the heat and let stand covered for another 10 minutes. Fluff with a fork, then add lemon juice and coriander. Serve now.

Use vegetable broth instead of chicken broth to make this dish vegetarian!

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