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Black Beans and Rice

5 from 1 vote
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updated: 02/11/25

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This post may contain affiliate links. Please read my disclosure policy

Black Beans and Rice is a one pot dinner made with just a few ingredients from your pantry. It’s a delicious, easy, budget-friendly dinner!

Overhead view of a skillet of Black Beans and Rice garnished with cilantro and lime wedges, tomatoes and a wooden spoon beside.

If you are struggling with what to make your family for dinner today, I have a solution for you. This easy black beans and rice recipe is a simple 35 minute meal that comes together in one pot.

It is a budget-friendly meal and something your whole family will love. Plus, all of the ingredients store easily in your pantry, making it a recipe you can make no matter how long it’s been since you went to the store.

Overhead view of ingredients in separate bowls on counter for Black Beans and Rice recipe.

How to Make Black Beans and Rice

Here is a brief overview of how this rice and black beans recipe comes together. For the full recipe including all measurements, be sure to scroll to the recipe card at the bottom of the post.

  • Sauté the onion and garlic. Cook them in the skillet with oil until the onions are translucent, about five to seven minutes.
  • Add the vegetable broth. Scrape up any browned bits, stir in the cumin and cayenne pepper, cover, and bring to a boil.
  • Cook the rice. Be sure to rinse the rice before adding it to the skillet. Read more on this below. Cover the skillet and cook until the rice is tender, about 20 minutes.
  • Add the beans. Stir in the black beans and allow the hot rice to heat them through. Garnish with cilantro, fresh limes for a squeeze of lime juice, and freshly chopped tomatoes. Enjoy!

Rinsing Rice

Rinsing rice before adding it to your dish is an important part of this recipe. The purpose of this is to remove the extra starch from the rice, which will help keep it from burning and sticking to the bottom of the skillet while it cooks. It also helps to result in rice that is fluffy and softer.

I like to rinse my rise in a metal sieve. I rinse it until I start to see the water run clear. Another great option is to put the rice in a large bowl, cover it with water, stir it, and then drain off the water. Do this one or two more times, then throughly drain the rice.

Rinsing Beans

Beans out of a can are truly ready to eat. They are cooked, soft, and delicious. They can just be stirred into the hot rice and they will warm through.

That being said, they are packed in liquid that is loaded with sodium. Rinse the beans well (until the water runs clear) before adding them to the rice so you enjoy this recipe as it was intended.

skillet of Black Beans and Rice recipe garnished with lime wedges and cilantro. Tomatoes and a wooden spoon on counter beside

Using Dry Beans

Don’t want to use canned beans or don’t have them on hand? No problem. You will need to soak your dry black beans and cook them before using them. This article gives you two ways of prepping your dry black beans.

What Kind of Pot to Use

I love that this recipe comes together in one pot! Your pot or pan that you use needs to be able to hold at least two quarts or eight cups and should have a lid that fits snuggly on it.

I also really love cooking this in a pan that has a glass lid so I can see my rice bubbling away and know when it is getting close to being done. Once you can’t see any more liquid, you should keep a closer eye on it.

Additions and Substitutions

This recipe is super flexible, which is just another reason to fall in love with it. Here are some ways to change it up.

  • Leave out the onions. My husband hates onions. If someone in your house does too, then leave them out. Just sauté the garlic, being really careful not to burn it, then add in the water and spices.
  • Swap out the beans. Don’t love black beans? Use kidney or pinto beans. Both of those would be great in this.
  • Use beef or chicken broth instead of vegetable broth if you have that on hand and don’t need the dish to be vegetarian.
  • Top with fresh cilantro: It adds the most perfect flavor.
  • Add frozen corn. Stir in one cup with the black beans.
  • Add freshly diced tomatoes.
  • Add canned diced green chiles. Drain them and them with the onions.

Storing and Reheating Leftovers

Store any leftover beans and rice in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat on the stovetop over low heat, or in the microwave at half power. Always use your best judgment when reheating and eating leftovers. Leftovers should never be reheated more than once.

Overhead view of a bowl of Black Beans and Rice with diced tomatoes, cilantro, and lime wedges. Fork and tomatoes beside.

What to Serve With Black Beans and Rice

This easy rice and beans recipe is a delicious dinner or side dish. Here are a few ideas of what to serve with it.

If you make this recipe for rice and beans or any of my other recipes, I’d be so grateful if you came back and left a comment letting me know how you enjoyed it!

Overhead view of a bowl of Black Beans and Rice with diced tomatoes, cilantro, and lime wedges. Fork and tomatoes beside.
5 from 1 vote

Black Beans and Rice

Serves: 5 servings
(tap # to scale)
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Black Beans and Rice is a one pot dinner made with just a few ingredients from your pantry. It's a delicious and easy dinner that's easy on the wallet too!

Ingredients

  • 2 tablespoons olive oil
  • 2 small yellow onions diced
  • 4 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt or 1/2 teaspoon table salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional
  • 3 cups vegetable broth or chicken broth
  • 1 1/2 cups white rice jasmine rice works well
  • 30 ounces black beans drained and rinsed
  • cilantro chopped for topping
  • tomatoes chopped for topping

Instructions

  • Add the olive oil to a large skillet over medium heat. Add the onions and garlic and season with salt and pepper. Sauté until the onions are translucent, about 5 to 7 minutes.
  • Add the vegetable broth, scrape up any browned bits, stir in the cumin and cayenne pepper, cover, and bring to a boil. Stir in the dry rice and reduce to a simmer. Cover the skillet and cook until the rice is tender, about 20 minutes.
  • Stir in the black beans and enjoy. Garnish with cilantro, fresh limes, and freshly chopped tomatoes.
Author: Lisa Longley
Course: Main Course
Cuisine: Latin American
Overhead view of a bowl of Black Beans and Rice with diced tomatoes, cilantro, and lime wedges. Fork and tomatoes beside.

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Black Beans and Rice

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions

    5 from 1 vote (1 rating without comment)

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  1. Karen says

    Can’t wait to try this! Sounds easy and delicious!

  2. Margaret Rush says

    Can’t wait to make this, all I need is the onions!

    • Lisa Longley says

      I hope you love it Margaret!

  3. Robin Beck says

    Stuck at home and have everything for this recipe! Yea!

    • Lisa Longley says

      Glad to hear it Robin!

  4. Paulette z says

    When do you add the beans?

    • Lisa Longley says

      Sorry Paulette! I’m losing my marbles. It’s in there now, but right after you finish cooking the rice.

  5. Christine Engel says

    When do you add the black beans?

    • Lisa Longley says

      Cabin fever got to my brain! It’s fixed now, right after the rice is done.

  6. Franklin says

    What do you do with the black beans? I can’t find them in the instructions.

    • Lisa Longley says

      Sorry Franklin! Being stuck in the house has clearly gotten to my brain. Fixed now!

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