Black Beans and Rice is one of the best 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 rice , our 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
- Ingredients
- How To Make Black Beans & Rice
- Recipe FAQ’s
- Black Beans & Rice Recipe
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 I wanted this to have some flavour to it and lime juice had the best zest!
- Garlic is one of my staples I 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
How To Make Black Beans & Rice
- 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 Tacos —and if you’re craving something with a little sweet heat, it’s also amazing alongside my new Bang Bang Shrimp . And for a fun twist that combines comfort with bold flavor, my Smash Burger Tacos are another perfect match.
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.
Yes, it can be! Simply substitute the chicken broth with vegetable broth to make it vegetarian or vegan-friendly.
If all you have on hand is dry beans, I’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.
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IngredientsUSMetric1x2x3x
- ▢ 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Black Beans & Rice Recipe
Ingredients
- 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
Instructions
- 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.
