This black beans and rice is easy to make with beans, white rice and simple seasonings. Serve it as a side, add chicken or sausage for a main meal or roll up in a burrito!
Super Easy Black Beans and Rice
The combination of rice and beans makes a complete protein, that’s why it’s a staple dish in vegetarian and vegan diets worldwide. This black beans and rice makes a great side dish recipe, but can also be enjoyed as a 30-minute meal when you add some steamed vegetables!
Using canned black beans means no presoaking, then just add sauteed onions, fluffy rice, buttery black beans, cumin, and a squirt of lime to finish and you have one of my favorite rice dishes that pairs perfectly with Mexican foods!
Why I Love This Recipe
- Quick and easy. One pot and done in 30 minutes means easy cleanup and using canned beans eliminates the need to soak dry beans overnight.
- Versatile. Use as a filling for burritos or enchiladas, or as part of a one pot burrito bowl. The options as a main or Mexican side dish are endless.
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Onion & garlic: I love that in this rice and black beans recipe the onion and garlic not only give it flavor but the little bits of caramelized onion add texture.
- Cumin: An earthy warm spice that adds an element of Latin-inspired flavor.
- White rice: I love to use jasmine rice, but basmati or long grain rice both work.
- Chicken broth: Using broth instead of water gives it so much extra yummy flavor! Use vegetable broth for a vegan and vegetarian version.
- Black beans: Drain and rinse your canned beans before adding them to the recipe.
- Lime juice: Freshly squeezed lime juice brightens up the entire dish.
- Salt & pepper: To taste.
- Chopped cilantro: Adds a pop of green and a signature flavor pairing with all kinds of rice dishes as a part of it or as a garnish.
Substitutions and Variations
- For a spicy kick, throw in some chopped jalapenos, chili, or a dash of cayenne pepper.
- Adding diced tomatoes is a great way to give it some acidity and zest.
- Make yours with diced veggies like mushrooms, bell peppers, zucchini, corn, or olives.
- Use brown rice for a bit more heartiness and that extra boost of nutrients. You will need to cook it for an extra 15 minutes as it takes longer than white rice.
- Add protein like chicken breast or sausage, you name it!
How to Make Black Beans and Rice
- Saute onion and garlic over medium-high heat. You want to use either a saucepan or a stockpot large enough to hold the entire dish because it’s all made in one pan. Then, add the cumin and rice and saute for 1 more minute. Smell those amazing aromas!
- Pour in the broth and drained black beans. Stir it and allow it to come to a boil and then place the lid on top.
- Reduce the heat to low and simmer for 20 minutes, stirring halfway. Once the rice is tender and the liquid has been absorbed, it’s ready.
- Season and serve. Stir in lime juice and cilantro and season with salt and pepper.
Tips on Cooking Rice
- Always rinse your rice. No matter what kind it is. Some varieties have more starch than others, but you still want to make sure you rinse off as much excess as possible. That way it won’t stick together.
- Rice to liquid ratio. 1 cup of brown or white rice to 2 cups of broth or water is what you want. Too much water and it will end up mushy. Too little water and you’ll end up with it burning on the bottom, learn all my tips and trick on how to cook rice on the stove.
- Season the water with salt. If you’re using chicken broth as I do, skip this step.
- Allow it to simmer. Keeping it over high heat will cause the water to evaporate too quickly before the rice has had a chance to absorb it.
Rice and Beans Serving Suggestions
- There’s so much Mexican and Cuban-inspired flavor in every bite which makes it perfect on the side of slow Cooker pork carnitas or flank steak tacos.
- You could also use it as filling in pork enchiladas, bean and cheese burritos or on top of tostadas.
- Rice and black beans are so good together, I could make a burrito bowl out of it with just a dollop of roasted salsa, some fresh cilantro, homemade guacamole, and some lime wedges on the side!
Try these other rice recipes including cilantro lime rice, coconut rice, and easy Mexican rice.
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Easy Black Beans and Rice
Video
Ingredients
- 1 Tablespoon olive oil
- ½ onion , finely chopped
- 2 cloves garlic , minced
- ½ teaspoon ground cumin
- 1 cup uncooked white rice (jasmine or long grain)
- 2 cups chicken broth
- 1 (15-ounce) can black beans , drained and rinsed
- 1 lime , juiced (about 1-2 Tablespoons)
- finely chopped cilantro
- ¾ teaspoon Kosher salt , more to taste
- Ground black pepper , to taste
Instructions
- In a stock pot or saucepan, heat 1 Tablespoon oil over medium-high heat. Add 1/2 diced onion and sauté until transparent. Stir in 2 cloves garlic and sauté for 1 minute. Add 3/4 teaspoon kosher salt, 1/2 teaspoon cumin and 1 cup rice. Sauté 1 minute more.
- Pour in 2 cups broth and 1 can beans. Bring to a boil and cover. Reduce heat to low and simmer 15-18 minutes, or until rice is tender, stirring half way through.
- Stir in 1-2 Tablespoon lime juice and cilantro. Season with salt and pepper.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 30 Minute Meals, Cinco De Mayo, Dairy-Free, Dinner, Gluten-Free, Mexican, Nut-Free, One Pot, Rice, Side Dishes
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
The perfect side dish to any meal! Thanks for sharing, it tasted amazing and was so easy to make!
So glad you enjoyed the rice dish!
This black beans and rice recipe is so awesome and super easy to make. It goes great with chicken or steak, and may or may not wind up in my tortillas haha. Works very well as a base for a burrito.
I love rice and beans and this is the best recipe I’ve tried. Thank you so much.