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Best black bean and rice recipe

Best black bean and rice recipe

Caitlin Bensel

Black beans and rice might be the perfect starting point to answer the pressing question of the day, “What to make for dinner?” This easy recipe uses common pantry ingredients like long grain white rice, canned black beans, onions, garlic, dried herbs like cumin and cayenne pepper, and chicken bouillon. It cooks in one pan and comes together in less than half an hour – the perfect accompaniment to an easy 30-minute meal.

What do you serve with black beans and rice?

Black beans and rice are hearty enough to eat as a main dish, topped with pico de gallo and guacamole. Or they make a delicious side dish to a Mexican-inspired entree like fried beef tacos or chicken enchiladas. Hoping to grill something for dinner? Serve these alongside grilled sausage and peppers or a simple grilled flank steak.

What’s the best way to eat black beans?

Black beans are a versatile ingredient that we can’t get enough of. They make an excellent base for black bean soup, as an addition to a corn and black bean salsa, as the main ingredient in black bean chili, or to top up pumpkin and black bean enchiladas. They’re delicious straight from the can (rinsed and drained!) or simply braised with onions, garlic and chicken stock for an easy side.

What can I add to black beans and rice?

To make this dish even spicier, add 1 finely chopped jalapeño (leave the seeds and ribs in for a super spicy kick!) when you add the garlic. For more color and sweetness, add 1/2 cup chopped red bell pepper with the onion. Sweet corn is also a nice addition. Add 1 cup of fresh or canned kernels when adding the black beans and rice (before steaming).

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Yields:

6 – 8


portions

Preparation time:

0

hour

5

minutes

Total time:

0

hour

30

minutes

1/2


onion, finely chopped

3


garlic cloves, finely chopped

2 c.

uncooked long grain white rice

2


14 oz. cans black beans, drained and rinsed

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  1. Heat a Dutch Oven over medium heat. Add the olive oil, onion and seasoned salt. Cook, stirring occasionally, until onion is slightly softened, about 5 minutes. Add the garlic, cumin and cayenne pepper and cook for a further 2 minutes.
  2. Add the rice, stock, 1 cup water, and black beans to the pan. Stir once and then bring to a boil. Cover with a tight-fitting lid and then reduce the heat to low. Boil for 15 minutes. Turn off the heat and let stand covered for another 10 minutes. Fluff with a fork, then fold in the lime juice and coriander. Serve immediately.

Replace the chicken stock with vegetable stock to make this dish vegetarian!

Erin Merhar
Erin Merhar is a professionally trained chef, seasoned food stylist and recipe developer.

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