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!
How to Make Black Beans and Rice
Since I can eat way more than my fair share of black bean rice, I like to double the recipe so we have leftovers for lunches. It works well in lunchboxes, or I like to make a quick 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 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 now because I love its distinctive flavor, and it’s all thanks to these black beans and rice.
I hope you love this recipe as much as we do!
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
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- 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
- 1/2 teaspoon cumin
- 15 ounces canned seasoned black beans drained and rinsed
- salt and pepper to taste
Ingredients
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- 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.
- Add broth, salt, and cumin. Stir together, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
- 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.
More beans and rice recipes for you:
Carnitas Over Pinto Beans and Rice
Slow Cooker Mexican Beans and Rice with Pork
- 376Shares
Denise says
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.
Kimberly says
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!
Ellie says
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!
Marlee says
I don’t have seasoned black beans. Would plain black beans work the same?
June says
Awesome recipe. I served this with chicken and a veggie too. Since we are just 2 people here this can be used again tomorrow!!
Emeline says
Fantastic recipe!!! I added chicken and made a burrito bowl. So tasty!! Will make again and again!
Jennifer says
I like the sound of this recipe, could I substitute brown rice? Would that change any measurements?
Marie says
I doubt it Jennifer. :)!
Kristin says
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
Kat says
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
Stephanie says
This turned out great! Loved how easy it was and my whole family loved it!!!
Nicki says
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 says
Wow, Nicki!! What a compliment! Thank you so much!!
Francey that! says
Yumm
It is sooooo good! I added some andouly sausage. Very hearty on this cold winter day.
Andi Gleeson says
Thank you, Francey! Adding sausage is a great idea. I’m so glad you liked it!
fred marshall says
sounds good, except for 903 grams sodium, might as well buy something on the Campbell soup shelf.
Andi - The Weary Chef says
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!
Jane says
This was excellent! I accidentally bought mixed beans (pinto, kidney & black) and it was excellent!
Andi Gleeson says
Oh, I’m sure the mixed beans were just as good or better. So glad you liked it, Jane. Thank you!
DEe dee says
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 says
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! :)
ines says
Heyy this recipe looks good and easy my only question is how many calories in one serving?
Andi Gleeson says
Hi! So sorry I never replied to this question sooner, but I just added nutritional info for the recipe. Thanks for asking!
Muskie says
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!
Andi says
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!
Katie says
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! :)
Andi says
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 says
Simply the best black beans and rice recipe ever! Thanks!
Andi says
Wow! Thank you, Kelly!