Black Beans & Rice Recipe

I’ve perfected a 30 minute Spanish rice and beans that slips a single unexpected pantry ingredient into the mix and yields a result you won’t see coming.

I love food that looks humble but punches way above its weight. This Black Beans and Rice is one of the best vegetarian Mexican and Spanish dishes you can put together in about 30 minutes, great as a main or a side.

I usually throw together long grain white rice with black beans and let simple seasonings do the work, and somehow it always tastes like I spent all afternoon on it. It reminds me of a quick Spanish Rice And Beans from the neighborhood, and also makes a killer Black Bean And Rice Burrito for lunch the next day, even when I’m rushed.

Ingredients

• Black beans: Protein and fiber rich, earthy taste, keeps you full, great plant based nutrition.
• Long grain white rice: Light fluffy carbs, mild flavor, pairs well with beans, quick energy but less fiber.
• Yellow onion: Adds sweet sharpness when cooked, contains antioxidants, builds savory base for the dish.
• Green bell pepper: Fresh crunch and slightly bitter sweet notes, vitamin C boost, brightens overall flavor.
• Garlic: Pungent aromatic kick, supports immune health, small amount really amps savory depth.
• Olive oil: Healthy fats, silky mouthfeel, helps sauté aromatics, adds subtle fruitiness to dish.
• Lime: Bright acidic lift, balances richness, adds fresh tang and a little zip.
• Cilantro: Herbaceous, citrusy finish, small amount transforms flavor, gives vibrant finish.

Ingredient Quantities

• 1 cup long grain white rice, rinsed
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 1 medium green bell pepper, seeded and diced
• 3 cloves garlic, minced
• 2 (15-ounce) cans black beans, drained and rinsed or about 1 1/2 cups cooked black beans
• 2 cups low sodium vegetable broth (or water)
• 1 tablespoon tomato paste (optional, for color and depth)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika or regular paprika
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lime juice (about 1 lime)
• 1/4 cup chopped fresh cilantro, plus extra for garnish
• 2 scallions, sliced, for garnish (optional)

How to Make this

1. Heat 2 tablespoons olive oil in a medium pot over medium heat, add the finely chopped yellow onion and diced green bell pepper with a pinch of salt and sauté until soft and a little browned, about 5 to 7 minutes, add the minced garlic in the last 30 seconds so it doesn’t burn.

2. Stir in the rinsed long grain white rice, 1 tablespoon tomato paste if using, 1 teaspoon ground cumin, 1 teaspoon smoked or regular paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper and 1 teaspoon salt, toast everything together for 1 to 2 minutes until the rice looks glossy and coated.

3. Pour in 2 cups low sodium vegetable broth (or water) and add the drained and rinsed black beans plus the bay leaf, give it a quick stir, if you used canned beans and want extra flavor reserve 2 to 4 tablespoons of the can liquid and add it now.

4. Bring to a gentle simmer over medium-high heat, then reduce heat to low so it simmers gently, cover and cook undisturbed for about 18 to 20 minutes or until rice is tender and liquid absorbed.

5. Turn off the heat, remove the bay leaf, keep the pot covered and let it steam for 5 minutes, this helps the rice finish cooking and keeps it fluffy.

6. Fluff the rice and beans with a fork, then stir in 1 tablespoon fresh lime juice and the 1/4 cup chopped fresh cilantro, taste and add more salt or pepper if needed, if it seems a little dry add a splash of water or the reserved bean liquid.

7. Transfer to a serving bowl and garnish with extra chopped cilantro and the sliced scallions, you can also squeeze more lime over top or add hot sauce or avocado for extra richness.

8. Serve hot as a main or a side, it keeps well in the fridge for several days and actually tastes better the next day so dont worry if you have leftovers.

Equipment Needed

1. Medium pot with a tight fitting lid
2. Chef knife
3. Cutting board
4. Measuring cups and measuring spoons
5. Wooden spoon or heatproof spatula
6. Fine mesh strainer or colander (for rinsing rice and beans)
7. Can opener (if using canned beans)
8. Fork (for fluffing the rice)
9. Serving bowl and a large spoon

FAQ

Black Beans & Rice Recipe Substitutions and Variations

• Long grain white rice, swap with: brown long grain rice (needs more liquid, about 2 1/2 cups, and 35–45 min cook); or jasmine/basmati for a more fragrant, fluffy result, same liquid but watch timing; or quinoa if you want gluten free, use 1 cup quinoa to 1 1/2–1 3/4 cups liquid and cook ~15 min.
• Black beans, swap with: pinto beans for a similar creamy texture; kidney beans for a meatier bite; or cooked chickpeas for a firmer, nutty alternative — drain and rinse canned beans like you would black beans.
• Low sodium vegetable broth, swap with: low sodium chicken broth if not vegetarian, same amount; or water plus 1 teaspoon bouillon or 1/2 teaspoon concentrated stock for a quick pantry fix; or beer for a deeper, slightly bitter layer of flavor (use mild beer).
• Fresh cilantro, swap with: flat leaf parsley if you don’t like cilantro’s citrusy punch, it’s bright but different; or extra scallions/green onion for oniony freshness; or a squeeze of lemon or lime if you only need acidity not herb flavor.

Pro Tips

1. Toast the rice with the spices a little longer than you think, it gives a nuttier, more layered flavor and helps the grains stay separate. Just don’t let the garlic or paprika burn, stir constantly for that final minute.

2. If you used canned beans save 2 to 4 tablespoons of the can liquid and add it in place of some broth, it boosts flavor and makes the texture silkier. You can also mash a few beans against the side of the pot for extra creaminess without making it mushy.

3. Stir in the lime juice and cilantro off the heat so they stay bright and fresh, and toss in a teaspoon of butter or a splash more olive oil for richness if it feels flat. Taste again after resting, salt reacts differently once it cools a bit.

4. After cooking let the pot sit covered for 5 to 10 minutes, then fluff gently with a fork to keep it fluffy not clumpy. For leftovers reheat with a splash of water or reserved bean liquid and cover so it steams back to life, it actually gets better after a day.