Black Beans and Rice is one of a reliable side recipes out there! Flavoured with a squeeze of lime juice, garlic and spices, this rice recipe is our family favourite!
Much like Red beans and riceour black beans and rice recipe can be served as a side OR as a main. An easy to throw together side dish that is so versatile, you can serve this with anything!
Why This Recipe Works
A classic rice recipe, especially in Latin American cuisine, there are so many different ways to make this! However, this is our family recipe passed down by generations from our abuelitas (grandmothers) to get to your table.
In our recipe, you can use canned beans for a quick and easy cook up, OR soak dry black beans overnight. If soaking, remember to cook them for a couple of hours first before adding them into your rice.
Ingredients
- Black Beans (Of Course) the main part of the dish
- Rice (white rice)
- Lime Juice We wanted this to have some flavour to it and lime juice had a reliable zest!
- Garlic is one of our staples we can't get enough of it! the trick is not putting in TOO much
- Onion keeping it lite but flavourful
Note: Please see recipe card at the bottom for full list of ingredients and measurements
On the stove
- Heat: oil in a stockpot or saucepan over medium-high heat. Add the onion and sauté until onion is transparent.
- Add: the garlic and sauté for a further minute. Add the cumin and rice, mix the flavours through and sauté for a further minute.
- Pour: in the broth and beans, bring to a boil, cover, reduce heat and simmer for 20 minutes, or until rice is tender (stirring half way through).
- Remove: from heat and drizzle with a small amount of olive oil (about 2 teaspoons), lime juice and cilantro. Taste test; season with a little salt and pepper, only if needed and as desired.
Rice with beans pairs perfectly with Chimichurri Chicken Mexican Slow Cooked Pulled Pork or Slow Cooker Barbacoa Short Rib Tacosand if you're craving something with a little sweet heat, it's also good alongside our new Bang Bang Shrimp. And for a fun twist that combines comfort with bold flavor, our Smash Burger Tacos are another good match.
Recipe FAQ's
Can we Use Brown Rice Instead Of White Rice?Absolutely! Brown rice is a great alternative. Just note that it requires a longer cooking time and may need additional broth. Adjust accordingly to ensure the rice is tender.
Is This Recipe Suitable For Vegetarians Or Vegans?Yes, it can be! substitute the chicken broth with vegetable broth to make it vegetarian or vegan-friendly.
Can we Use Dry Black Beans Instead Of Canned?If all you have on hand is dry beans, we'd suggest soaking the beans overnight and cook them until tender before adding them to the recipe. This adds time but allows for more control over texture and flavor.
What you need
- 2 tablespoons olive oil
- 1 onion finely chopped
- 5 cloves garlic minced
- 1 1/2 teaspoons ground cumin
- 2 cup uncooked white rice long grain or jasmine rice
- 4 cups chicken broth or stock
- 2x 14 ounce cans black beans drained and rinsed
- 3-4 tablespoons lime juice (adjust to your tastes)
- 4 tablespoons Cilantro or parsley, finely chopped to garnish
Method
- Heat oil in a stockpot or saucepan over medium-high heat. Add the onion and sauté until onion is transparent. Add the garlic and sauté for a further minute. Add the cumin and rice, mix the flavours through and sauté for a further minute.
- Pour in the broth and beans, bring to a boil, cover, reduce heat and simmer for 20 minutes, or until rice is tender (stirring half way through).
- Remove from heat and drizzle with a small amount of olive oil (about 2 teaspoons), lime juice and cilantro. Taste test; season with a little salt and pepper, only if needed and as desired.
