Name: Black Beans and Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 teaspoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 0.75 cup uncooked white rice; 1.5 cups low sodium, low fat vegetable broth; 3.5 cups canned black beans, drained; 1 teaspoon ground cumin; 0.25 teaspoon cayenne pepper

Prep Time:

5 mins

Cook Time:

25 mins

Total Time:

30 mins

Servings:

6

Jump to Nutrition Facts

Sometimes basic recipes are the best recipes. Just take these black beans and rice, for example!

Black Beans and Rice Ingredients

These are the ingredients you’ll need to make this homemade black beans and rice recipe:

Oil: Cook the onion and garlic in olive oil.
Onion and garlic: One chopped onion and two cloves of garlic add bold flavor.
Rice: This recipe calls for white rice, but brown rice will also work.
Broth: Vegetable broth keeps the dish vegetarian-friendly, but chicken broth will work.
Beans: You’ll need about 3 ½ cups of drained black beans.
Spices: Season the beans and rice with cumin and cayenne pepper.

How to Make Black Beans and Rice

You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make black beans and rice:

Cook the onion and garlic until the onion has softened.
Stir in the rice, then add the broth and bring to a boil.
Add the beans and spices.

What to Serve With Black Beans and Rice

This black beans and rice recipe is filling enough to work as a meal on its own. It would also pair well as a side dish with all kinds of Latin American entrees, from tacos to ropa vieja.

How to Store Black Beans and Rice

You can store leftover black beans and rice in an airtight container in the refrigerator for up to five days. Reheat thoroughly before enjoying. If you’re worried about the rice drying out in the microwave, stir in a splash of broth or water before you zap it.

Allrecipes Community Tips and Praise

“The recipe was super straightforward and easy to follow,” raves shr13ks. “I didn't have cumin or vegetable broth so I swapped it out for adobo seasoning (w/ extra garlic powder) and chicken broth from powdered bouillon.”

“It was just the right amount of heat for my tastebuds,” says Walter Cote. “Had it as a side with beef fajitas and a green salad. Would be a good meatless dish or maybe with some chorizo! Will definitely make it again.”

“Makes good stuffing for bell pepper and goes great with Cheddar cheese,” according to Rachel Roar. “Will eat again!”

Editorial contributions by Corey Williams

Ingredients

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
¾ cup uncooked white rice
1 ½ cups low sodium, low fat vegetable broth
3 ½ cups canned black beans, drained
1 teaspoon ground cumin
¼ teaspoon cayenne pepper

Directions

Heat oil in a saucepan over medium-high heat. Add onion and garlic; cook and stir until onion has softened, about 4 minutes. Stir in rice to coat; cook and stir for 2 minutes.
Add vegetable broth and bring to a boil. Cover, reduce to a simmer, and cook until liquid is absorbed, about 20 minutes.
Stir in beans, cumin, and cayenne; cook until beans are warmed through.

House of Aqua

Editor's Note:

This recipe is from The WEBB Cooks by Robyn Webb, courtesy of the American Diabetes Association.

Nutrition Facts (per serving)

140	Calories
1g	Fat
27g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 140
% Daily Value *
Total Fat 1g	1%
Saturated Fat 0g	1%
Sodium 354mg	15%
Total Carbohydrate 27g	10%
Dietary Fiber 6g	22%
Total Sugars 1g
Protein 6g
Vitamin C 3mg	17%
Calcium 39mg	3%
Iron 2mg	13%
Potassium 298mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.