Easy Black Beans and Rice Recipe

(2 votes)
7 minutes
May 16, 2024
Andi GleesonJump to Recipe

This easy black beans and rice recipe goes great with just about any meat, or you can stir in diced chicken or sausage to make a one-dish meal. It is versatile, inexpensive, and very tasty.

This black and beans rice recipe is so good, y’all. It’s one of my family’s favorite dishes, and it’s so versatile! Serve it as a side with any meat of your choice, stir in some chicken or sausage, use it to fill burritos, or just eat it on its own. So many possibilities!

This easy black beans and rice recipe is versatile, inexpensive, and delicious!

What You Need To Know about this Black Beans and Rice Recipe

Rice is a non-allergenic and gluten-free food. It is a member of the grass family, which is consumed by nearly half of the world’s population. It is the staple diet for many regions of the world, including South America and Asia. Many people think that rice’s origins can be traced back to 3000 BC in India, where locals found the plant growing wild. Interesting, right? Keep reading and enjoy this easy black beans and rice recipe.

All beans are naturally low in fat and a great source of protein, magnesium, dietary fiber, complex carbs, iron, and antioxidants. High fiber foods are a smart choice for diabetics and other low-fat diets since they can help naturally decrease cholesterol and prevent blood sugar levels. Constant bean consumption can protect against cancer, heart problems, and aging.

Influenced By Many Cultures

Bean and rice and rice belong to many cultures around the world and these staple foods combine to make a great dish. The mix of plant foods offers a number of crucial elements as well as a substantial amount of calories, and both ingredients are commonly available. While the rice can be either plain or seasoned, the black beans are typically seasoned. The two ingredients can be served individually on the platter, or combined together. The beans add a lovely, rich flavor to the rice and are a fantastic source of protein.

Rice with black beans is such a traditional pairing. There are many different methods to make them, but this one is simple, quick to prepare, and delicious. Beans and rice are a staple food in many countries, and there are countless variations of this straightforward but satisfying dish. Different versions of this well-known dish can be found in nations including Brazil, Puerto Rico, Costa Rica, Venezuela, Cuba, the Dominican Republic, Korea, the United States, and the Caribbean.

Pair simple black beans and rice with any meat for a perfect side dish.

Reason Why We Need To Eat This Food

This food is quite healthy! Beans are rich in protein and iron and the rice serves as a satisfying carbohydrate (beans are definitely the most nutritious of the pair). They are also a complete protein when served together, which is necessary for our bodies to remain healthy. Legumes are a simple, wholesome addition to any meal. They are incredibly versatile and inexpensive. The outcome is a delicious and flavorful dish that is ideal for those times when you need to prepare a supper quickly.

How to Make Black Beans and Rice?

Since I can eat way more than my fair share of black beans and rice, I like to double the recipe so we have leftovers for lunches. It works well in lunchboxes, or to make a quick vegetarian burrito bowl with the addition of some lettuce, salsa, sour cream, and cheese.

I found inspiration for this recipe on AllRecipes years ago, and I think it may be the first time I have ever cooked with cumin. I was instantly sold! If you haven’t yet cooked with cumin, just trust me that it makes the dish. It’s definitely worth buying a jar if you don’t already have some. I always include it in my Mexican recipes because I love its distinctive flavor, and it’s all thanks to these black beans and rice for introducing me to the wonderful flavor of cumin.

I hope you will love this recipe as much as we do!

Variations and Substitutions for this easy Black Beans and Rice Recipe

This is a quick and basic recipe for beans and rice, and you may modify it by adding a number of different ingredients.

Vegetables: A few examples of veggies to try including are chopped fresh tomato or canned diced tomatoes, red or green bell peppers, green chilies, zucchini, frozen or fresh chopped spinach and corn. I recommend adding the tomato, peppers and zucchini with the onions and adding corn and spinach at the end with the beans.

Beans: Black beans can be replaced with pinto beans, red beans, white beans and even garbanzo beans. You can use whichever beans you like. If your beans are not seasoned I recommend adding a 1/2 teaspoon of chili powder.

Cheese: Consider adding a sprinkling of Monterey Jack, Cheddar, or Cotija cheese.

Spices: To the mixture, you can add more flavors like ground coriander, chili powder, or crushed red pepper flakes.

Herbs: I like to add fresh chopped cilantro and green onions before serving to my black beans and rice.

Citrus: Add a squeeze of fresh lime juice right before serving for some extra flavor and acidity. It will really brighten up the dish.

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Simple Black Beans and Rice - This one-pot dish is perfect on its own or for stuffing into burritos!

Easy Black Beans and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

This simple side dish is versatile, inexpensive, and tasty. Serve with any meat, use it in burritos, or add diced chicken or sausage to make a one-dish meal.

  • Total Time: 30 minutes
  • Yield: 4 1x


  • 1 tablespoon olive oil
  • 1/4 cup finely chopped onion
  • 2 cloves garlic crushed or minced
  • 1 cup white rice I like medium grain
  • 2 cups reduced-sodium chicken broth or vegetable broth
  • 1/2 teaspoon cumin
  • 15 ounces can of seasoned black beans drained and rinsed
  • salt and pepper to taste


  1. In a medium saucepan, heat olive oil over medium-high heat. Add onion, and sauté 3 minutes, until onion is tender and starting to brown. Add garlic, and sauté one minute longer. Add uncooked rice, and stir and sauté 2 minutes.
  2. Add broth, salt, and cumin. Stir together, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  3. Remove lid, stir in beans, and cover again. Turn off heat, and let stand for 3 minutes before serving. Add salt and pepper to taste.


Recipe adapted from AllRecipes.com.

  • Author: Andi Gleeson
  • Prep Time: 5
  • Cook Time: 25
  • Category: Side Dish
  • Cuisine: Mexican

Nutritional Information

Beans are rich in protein, carbohydrates, micronutrients, and fiber. They also include folate, which is often lacking in American diets. The combination of grains and protein is filling and nutritious.

Rice (a grain) and beans (a legume) are each vegan and together make up a complete protein, providing each of the amino acids the body cannot make for itself. While rice is rich in starch and thus a great source of energy, beans contain iron and a good amount of protein.

Per Serving:

Calories125 kcalCarbohydrates26 g
Protein2 gFat1 g
Saturated Fat1 gMonounsaturated Fat1 mg
Iron1 mgSodium6 mg
Potassium57 mgFiber1 g
Sugar1 gVitamin A4IU
Vitamin C1 mgCalcium18 mg

Health Benefits

For good reasons, rice and beans are a popular pairing in many different cultures all over the world. They both provide a cheap dish that is nutritious and rich in complex carbohydrates while being low in fat. Black beans and rice combined have a high protein content and at least 10% of seven vitamins and minerals.

  • Gluten-free and naturally anti-inflammatory.
  • Enhances the health of the nervous system.
  • Great Source of Energy.
  • Constipation prevention due to diuretic and digestive properties.
  • Can Aid in Lowering Cancer Risks.
  • Stops obesity.
  • Regulates blood pressure and blood sugar levels.
  • Good Protein Source.

What Do You Love About Black Beans and Rice?

It is easy to have most, if not all, of the ingredients on hand that are needed for this recipe. This dinner recipe is so easy to prepare. It tastes and looks good, almost everyone likes it, and it doesn’t take a ton of time in the kitchen. Here are some other reasons to love this recipe:

  • It has great flavor.
  • Made in one pot
  • Vegan, vegetarian, gluten-free and soy-free
  • Uses inexpensive pantry staples
  • Seasoned to perfection with Mexican-inspired flavors like cumin and chili powder

How to Store Black Beans and Rice?

Serve: Black beans and rice can be kept at room temperature for about two hours before serving.

Store: This recipe is excellent for meal preparation because it keeps well as leftovers. Beans and rice can be kept in the fridge for up to five days if they aren’t eaten.

Re-Heat: Reheat food slowly in a microwave or on the stovetop. Be sure to cover the rice with a wet paper towel before heating it in the microwave. By doing this, moisture will be added, resulting in fluffy, soft rice after reheating.

Freeze: Black Beans and Rice can be frozen for up to three months in an airtight container or zip-top bag as long as it is properly sealed.

More Easy Black Beans and Rice Recipes For You

Andi Gleeson, food blogger

Andi Gleeson

Andi Gleeson is a passionate blogger and mom based in San Francisco who focuses on easy and delicious dinner recipes.


Natalie Jurrius
2 months ago

I added salsa, green and red…not sure what the comments were about taco seasoning, garlic? There wasn\’t any garlic here…I thought I messed up. Either way, did the recipe to what MY post said, other than adding the salsas( and putting the beans in when the rice was incorporated ) it\’s awesome Thank you!

10 months ago

I’m so much looking forward to trying this recipe! I was just wondering though, do you drain the beans before adding them to the rice?

2 months ago

Yes, you want to drain and rinse the beans before adding them.

2 years ago

I’m so glad I found this recipe its super cheap but super delicious! Taught me some stuff. I only make it this way now. Thank you so much for sharing!

1 year ago

Hi, Kristal! I’m so glad that you tried this recipe; it is also one of my favorites, and when you decide to cook it again, share a photo of your delicious black bean rice recipe :). You’re welcome!

5 years ago

Any friend of cats is a friend of mine.

6 years ago

This was good and easy, though a bit bland, and I by no means, like spicy foods. So, I’m thinking adding some mild salsa would add what I think this needs. Thanks.

6 years ago

This was great! I ran out of garlic so I used garlic salt and the substitute worked. The whole family liked it, including a 15 & 8 year old. Great recipe! I saved the pin and will definitely make this again!

6 years ago

Best rice and beans recipe ever! I used unsalted broth and seasoned black beans; it was perfect! This will be my go to recipe from now on!

6 years ago

I don’t have seasoned black beans. Would plain black beans work the same?

Sharon Seiber
4 years ago

That’s what I used!

1 year ago

I added a 1/2 tsp of homemade fajita seasoning when I was out of seasoned black beans and it was perfect.

1 year ago

Hi Britanny! We’re glad to hear you used homemade fajita seasoning instead of seasoned black beans because they were out of stock. Times like this are expected when we are in the middle of our cooking time because we won’t notice any shortage of ingredients until we decide to cook. Yes, you can use it as a substitute for black beans because fajita seasoning contains a pop of spice, which is always good. Paprika: Red is the color, and it is flavorful with a hint of sweetness mixed with some heat. Cumin is an earthy flavoring that blends well with paprika and, lastly, garlic powder. So it means that you just add the perfect substitute for seasoned black beans. Congratulations chef!

6 years ago

Awesome recipe. I served this with chicken and a veggie too. Since we are just 2 people here this can be used again tomorrow!!

6 years ago

Fantastic recipe!!! I added chicken and made a burrito bowl. So tasty!! Will make again and again!

7 years ago

I like the sound of this recipe, could I substitute brown rice? Would that change any measurements?

6 years ago

I doubt it Jennifer. :)!

4 years ago

I used already cooked brown rice and reduced the broth. It was delicious.

7 years ago

This was fantastic! The only thing I added was a sprinkling of epazote because I read that it helped decrease the bloating that comes with eating beans. Other than that I followed the recipe exactly and it came out as promised. I will definitely make it again and again

7 years ago

We’ve been slapped with a ton of medical bills so to save money we’ve been eating rice and beans 4 days a week to get them paid off and this is the recipe i use but to save even more money I’ve been making the black beans in the instapot with dried beans. Soo good with avocado or cheese

7 years ago

This turned out great! Loved how easy it was and my whole family loved it!!!

7 years ago

This is actually the best rice and beans recipe I’ve ever tried. It is so easy and delicious!! It doesn’t have an over abundance of flavor. I did replace the cumin with Adobo though, I highly recommend it :)

Andi Gleeson
7 years ago

Wow, Nicki!! What a compliment! Thank you so much!!

Francey that!
7 years ago

It is sooooo good! I added some andouly sausage. Very hearty on this cold winter day.

Andi Gleeson
7 years ago

Thank you, Francey! Adding sausage is a great idea. I’m so glad you liked it!

fred marshall
8 years ago

sounds good, except for 903 grams sodium, might as well buy something on the Campbell soup shelf.

Andi - The Weary Chef
8 years ago

Hi, Fred! You might want to take the sodium in this recipe with a grain of salt (ha!). It really depends on if you use reduced sodium broth and beans. If you are careful with those ingredients, you can definitely limit it. I’m not sure if the nutrition info is completely accurate. Thank you!

Sharon Seiber
4 years ago

I used reduced sodium. Did not affect the taste at all!

8 years ago

This was excellent! I accidentally bought mixed beans (pinto, kidney & black) and it was excellent!

Andi Gleeson
8 years ago

Oh, I’m sure the mixed beans were just as good or better. So glad you liked it, Jane. Thank you!

DEe dee
8 years ago

Next time I would cook the Rick on water. I thought the chicken broth made this way too salty. Overall I enjoyed this very much.

Andi Gleeson
8 years ago

Thanks for the feedback, Dee Dee. I adjusted the recipe to reduce the sodium. You can always add salt at the end, but you can’t take it out! :)

9 years ago

Heyy this recipe looks good and easy my only question is how many calories in one serving?

Andi Gleeson
8 years ago

Hi! So sorry I never replied to this question sooner, but I just added nutritional info for the recipe. Thanks for asking!

10 years ago

Ok so I’m making your fish stick burritos for my family tomorrow night and I’ve run in to a slight problem :/ I don’t have any more chicken broth after making that delicious baked chicken with pumpkin rice, however I have black bean soup instead of just regular canned black beans. I was wondering if I could make the rice mister by using the black bean soup and white rice by themselves along with to he seasoning? Will this work? I’m a seriously inexperienced Cook :) so I have no clue!

10 years ago

Hi, Muskie! I think you can make the recipe as written with water instead of broth, and then stir in the black bean soup at the end. You might want to only add half a can of soup and stir it in to see how it goes to make sure your beans don’t get too watery. I can’t guarantee that this will be quite as good as the original since I haven’t tried it, but it will surely still taste fine. Let me know how it goes!

10 years ago

Instead of eating out all the time, I now try to cook for my Mexican boyfriend, especially on Sunday. Thanks for providing tomorrow night’s meal! Btw, I tried your Mexican Chicken Pasta and he absolutely loved it, declaring it “perfect!” Thanks so much; I LOVE your website! :)

10 years ago

Hi, Katie! I’m so happy you liked the pasta! I hope the black beans and rice were a hit too. I really appreciate your kind words and am so glad to have you as a reader :) Have a great week!

Kelly McDonald
10 years ago

Simply the best black beans and rice recipe ever! Thanks!

10 years ago

Wow! Thank you, Kelly!

Sharon Seiber
4 years ago

It was very good and the only thing I added was some sharp cheese on the top!

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