Black Beans and Rice

Black Beans and Rice is a flavorful, protein-packed, and budget-friendly dish that’s a staple in many cuisines, including Cuban, Caribbean, and Latin American cooking. This simple yet delicious dish combines tender black beans, fluffy rice, aromatic spices, and fresh herbs, creating a meal that’s both comforting and satisfying.

Whether served as a side dish or a main course, this recipe is versatile, nutritious, and easy to make. It’s naturally gluten-free, dairy-free, and can be made vegan, making it perfect for any diet. Serve it with grilled meats, roasted vegetables, or avocado slices for a complete meal!

Kitchen Equipment Needed

• Large skillet or saucepan
• Measuring cups and spoons
• Cutting board and knife
• Wooden spoon or spatula

Ingredients Overview

• Black Beans: Protein-rich and full of fiber, making the dish hearty.
• Rice: Absorbs the flavors and provides the perfect base.
• Aromatics (Onion, Garlic, Bell Pepper): Adds depth and richness.
• Cumin & Smoked Paprika: Enhances the warm, smoky flavors.
• Lime Juice & Cilantro: Brings freshness and brightness to the dish.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1/2 bell pepper, diced (red or green)
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1 cup long-grain white rice (or brown rice)
• 2 cups vegetable or chicken broth
• 1 (15-oz) can black beans, drained and rinsed (or 1 1/2 cups cooked black beans)
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped fresh cilantro

Directions

Step 1: Sauté the Aromatics

1. Heat olive oil in a large skillet over medium heat.
2. Add chopped onion, bell pepper, and garlic, sautéing for 3-4 minutes until softened.

Step 2: Toast the Rice & Add Spices

1. Stir in rice, cumin, smoked paprika, salt, and black pepper.
2. Cook for 1-2 minutes, stirring frequently, until rice is lightly toasted.

Step 3: Simmer the Rice

1. Pour in broth and bring to a boil.
2. Reduce heat to low, cover, and let simmer for 15 minutes (white rice) or 40 minutes (brown rice).

Step 4: Add Black Beans

1. Stir in black beans and let cook for an additional 5 minutes, allowing flavors to meld.

Step 5: Finish & Serve

1. Remove from heat and stir in lime juice and fresh cilantro.
2. Fluff rice with a fork and serve warm.

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Nutrition (per serving, ~4 servings)

• Calories: ~280
• Fat: ~5g
• Carbohydrates: ~50g
• Protein: ~10g

Expert Tips

• For Extra Flavor: Sauté the rice in a bit of oil before adding liquid for a nuttier taste.
• Make It Spicy: Add diced jalapeños or a pinch of cayenne pepper.
• For a Creamier Texture: Mash some of the black beans before adding them to the dish.

FAQs

Can I use dried black beans instead of canned?
Yes! Cook 1/2 cup dried black beans in advance until tender, then use them in the recipe.

What’s the best way to store leftovers?
Keep in an airtight container in the fridge for up to 4 days.

Can I freeze black beans and rice?
Yes! Freeze in portions for up to 2 months. Reheat with a splash of water to restore texture.

Storing & Freezing

• Storing: Refrigerate in an airtight container for up to 4 days.
• Freezing: Freeze for up to 2 months and reheat with a splash of broth or water.

Substitutions & Variations

• Brown Rice: Use brown rice instead of white, but increase the cooking time.
• Coconut Rice: Replace broth with coconut milk for a tropical twist.
• Protein Boost: Add shredded chicken or tofu for a complete meal.

Black Beans and Rice

Black Beans and Rice is a **flavorful, protein-packed, and budget-friendly dish** that’s a staple in many cuisines, including **Cuban, Caribbean, and Latin American cooking**.

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Equipment

• - Large skillet or saucepan
• Measuring cups and spoons
• - Cutting board and knife
• - Wooden spoon or spatula

Ingredients

  

• - 1 tablespoon olive oil
• - 1 small onion finely chopped
• - 1/2 bell pepper diced (red or green)
• - 2 cloves garlic minced
• - 1 teaspoon cumin
• - 1/2 teaspoon smoked paprika
• - 1/2 teaspoon salt adjust to taste
• - 1/4 teaspoon black pepper
• - 1 cup long-grain white rice or brown rice
• - 2 cups vegetable or chicken broth
• - 1 15-oz can black beans, drained and rinsed (or 1 1/2 cups cooked black beans)
• - 1 tablespoon fresh lime juice
• - 2 tablespoons chopped fresh cilantro

Instructions

 

• #### **Step 1: Sauté the Aromatics**
• Heat **olive oil** in a large skillet over **medium heat**.
• Add **chopped onion, bell pepper, and garlic**, sautéing for **3-4 minutes** until softened.
• #### **Step 2: Toast the Rice & Add Spices**
• Stir in **rice**, cumin, smoked paprika, salt, and black pepper.
• Cook for **1-2 minutes**, stirring frequently, until rice is lightly toasted.
• #### **Step 3: Simmer the Rice**
• Pour in **broth** and bring to a boil.
• Reduce heat to **low**, cover, and let simmer for **15 minutes (white rice) or 40 minutes (brown rice)**.
• #### **Step 4: Add Black Beans**
• Stir in **black beans** and let cook for an additional **5 minutes**, allowing flavors to meld.
• #### **Step 5: Finish & Serve**
• Remove from heat and stir in **lime juice and fresh cilantro**.
• Fluff rice with a fork and serve warm.