One-pan meals are delightful in so many ways: There's less mess to clean up and only one pan to watch on the stove. This black beans and rice recipe is incredibly easy to make, as it uses canned black beans and ingredients you likely already have on hand. The entire dish is ready in around 30 minutes so it's ideal for a busy day.
Black Beans and Rice
Black beans and rice is one of those dishes that’s budget-friendly, easy to make and quite delicious. To make things even better, there’s a fair chance you already have most of the ingredients in the pantry. This black beans and rice recipe comes together in just over 30 minutes counting prep time. It all comes together in one pan, which means no mess in the kitchen. How’s that for fabulous?
Ingredients for Black Beans and Rice
- Onion: Onion adds flavor and a little texture to the dish. Chop the onion ahead of time.
- Garlic: Garlic adds umami to the beans and rice. Chop the cloves ahead of time for this recipe.
- Seasonings: Cumin, salt, pepper and cayenne pepper team up to add just the right amount of flavor to the beans and rice.
- Long-grain rice: There’s no need to cook the rice in advance. Cooking it in with the broth in this recipe makes it wonderfully delicious.
- Reduced-sodium chicken broth: The rice absorbs the chicken broth so that every mouthful is loaded with delicious flavor. Using a reduced-sodium broth keeps the sodium lower than with a regular chicken broth.
- Black beans: Canned beans save time because there’s no need to soak them. They do need to be rinsed and drained, however.
- Cilantro: Cilantro serves as a garnish with a boost of flavor.
- Lime juice: Adding ripe lime juice after the rice finishes cooking ensures the citrus flavor sticks around for the meal.
Directions 
Step 1: Saute the onion and seasonings
In a large saucepan, heat the olive oil over medium heat. Add the onion and cook it until it’s soft, for about four to five minutes. Add the garlic, cumin, salt, pepper and cayenne and cook for one minute longer.
Step 2: Cook the rice and beans
Stir in the rice, broth and beans. Bring the liquid to a simmer, cover the pan and cook until the liquid is absorbed and the rice is fluffy, for about 18 to 20 minutes. Stir in the cilantro and lime juice.
Recipe Variations
- Garnish with a lime wedge: Place a wedge of lime at the corner of each serving for a nice touch. Add a couple squeezes for even more lime flavor to the dish, as desired.
- Add salsa: Add a dollop of salsa to each serving for a colorful and tasty treat.
- Add olives: Add sliced olives near the end of the cook time for a lovely tangy flavor.
How to Store Black Beans and Rice
Once the dish cools, store in in an airtight container in the refrigerator. Enjoy it within three to five days.
Can you make black beans and rice ahead of time?
Sure! Cooking it ahead gives the flavors more time to blend together. Make it up to a day or two in advance and keep it in the refrigerator. Reheat it in the skillet on the stove and add a tablespoon or two of water, if necessary.
Black Beans and Rice Tips
What is long-grain rice?
Long-grain rice is any rice variety that is long and narrow. White, brown and basmati rice are all long-grain rices. By comparison, sushi rice is a short-grain rice; short-grain rice tends to be much sticker than long and medium-grained varieties.
Could I add tomatoes to this dish?
Sure! Add a can of stewed tomato chunks or a can of Mexican-style diced tomatoes with diced chiles and green onions. The tomatoes add flavor and loads of color to the dish. Fresh cherry tomato halves are another option.
How can I turn this into Cuban black beans and rice?
Add red bell pepper, oregano and a bay leaf to the dish to give it Cuban-style flavors. Remove the bay leaf after cooking the dish.
Easy Black Beans and Rice
Prep Time
10 min
Cook Time
25 min
Yield
12 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1-1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 2 cups uncooked long grain rice
- 4 cups reduced-sodium chicken broth
- 2 cans (15 ounces each) black beans, rinsed and drained
- 2 tablespoons minced fresh cilantro
- 1 tablespoon lime juice
Directions
- In a large saucepan, heat oil over medium heat. Add onion; cook until soft, 4-5 minutes. Add garlic, cumin, salt, pepper and cayenne; cook 1 minute longer.
- Stir in rice, broth and beans. Bring to a simmer; cover. Cook until liquid is absorbed and rice is fluffy, 18-20 minutes. Stir in cilantro and lime juice.
Nutrition Facts
2/3 cup: 211 calories, 3g fat (0 saturated fat), 0 cholesterol, 523mg sodium, 39g carbohydrate (1g sugars, 3g fiber), 7g protein.
You don't need a rice cooker for this one-pan black beans and rice dish. Just like at your favorite Cuban restaurant, this side dish has a perfect balance of onion, cilantro and lime. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recipe Creator
