Go Back
–+ servings
A bowl of rice and beans topped with avocado and salsa.
Print Recipe
5 from 7 votes

Black Beans and Rice

This easy black beans and rice recipe is customizable, healthy, filling and budget-friendly!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: Mexican
Diet: Vegan
Servings: 6
Author: Deryn Macey

Ingredients

  • 2 tsp olive oil
  • 1 medium white onion diced (approx. 1.5 cups or 170 g)
  • 3 cloves garlic minced (approx. 3 tbsp minced or 25 g)
  • 2 bell peppers diced (I used one red and one green, approx. 2 cups diced)
  • 1 jalapeno de-seeded and minced (approx. 3 tbsp minced)
  • 1.5 tsp cumin
  • 1.5 tsp dried oregano
  • 1/2 tsp paprika
  • 1 tsp chili powder
  • 1 cup vegetable broth
  • 3 cups cooked white or brown rice approx. 1 cup uncooked rice
  • 2 cans black beans drained and rinsed, 15oz cans
  • 1 cup finely chopped fresh cilantro
  • juice from 1 lime
  • salt and pepper to taste

Instructions

  • If you don't have cooked rice on hand, cook now according to package instructions. White basmati rice or short-grain brown rice is suggested.
  • Heat 2 tsp oil in a large skillet or saucepan over medium-high heat.
  • Add the onion, garlic, jalapeno and bell peppers to the pan. Cook for 6-7 minutes until the veggies are soft and fragrant.
  • Add the cumin, oregano, paprika and chili powder and stir to combine. Cook for another 1-2 minutes, stirring often.
  • Add the beans and vegetable broth and stir to combine. Cook for 5-6 minutes, stirring every minute or so.
  • Stir in the cooked rice, press it flat into the pan, and let it sit undisturbed for 2 to 4 minutes so the bottom browns. Scrape up the browned bits and fold them through.
  • Stir in the cilantro and season with salt, pepper and lime juice, to taste. Serve right away topped with avocado, crushed tortilla chips, salsa and/or vegan sour cream or use in tacos, burritos or salads.

Notes

If you don't have any jalapeno on hand, try canned green chilis or add a pinch of red pepper flakes or cayenne for some heat.
Leftovers can be stored in a sealed container in the fridge for up to 5 days or frozen for up to 3 months.

Nutrition

Serving: 1serving | Calories: 260kcal | Carbohydrates: 53g | Protein: 11g | Fat: 1g | Fiber: 10g | Vitamin A: 60IU | Vitamin C: 59mg | Calcium: 70mg | Iron: 3mg