Vegan Black Beans and Rice

5 from 7 votes

This easy black beans and rice recipe is customizable, healthy, filling and budget-friendly!

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: Mexican

Diet: Vegan

Servings:

Author: Deryn Macey

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 tsp chili powder
1 cup vegetable broth
3 cups cooked white or brown rice approx. 1 cup uncooked rice
2 15 oz cans black beans drained and rinsed (approx. 3 cups, sub kidney beans, pinto beans or small red beans)
1 cup finely chopped fresh cilantro
juice from 1 lime
salt and pepper to taste

If you don't have cooked rice on hand, cook now according to package instructions. White basmati 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 and chili powder and stir to combine. Add another 1-2 tbsp of water if the pan is drying out. Cook for another 2-3 minutes, stirring often.
Add the beans and vegetable broth and stir to combine. Cook for 5-6 minutes, stirring every minute or so.
Add the rice, stir to combine and cook for a few more minutes until heated through and starting to brown on the bottom.
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.

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.