Savor the classic taste of comfort with our Black Beans and Rice recipe! It’s not only mouth-wateringly delicious but also effortlessly adaptable to a vegan diet.
Rice and beans are a classic comfort food combo in parts of Central and South America. In places like Nicaragua, they eat this side dish as part of every meal! It is one of the healthiest dishes you can eat, rich in plant protein and fiber.
While there are many variations to this classic dish, it is always tasty! In my version, I include tomatoes for extra flavor and a pop of acidity. It is easy to adjust the spice level as well; just add an extra can of green chilies! This perfectly hearty and filling dish would make a great meatless Monday meal, or really any day! It’s so warm and comforting.
Table of Contents
Reasons We Love Rice and Beans
- Black beans and rice are a powerhouse of protein, fiber, and essential nutrients.
- This dish is versatile and can be easily adapted to various cuisines and flavors.
- Rotel, rice, and black beans all have a long shelf life.
Recipe Ingredients
- Rotel: This tomato mixture provides a juicy, tangy taste with a hint of chili.
- Cumin: This spice offers a warm, earthy, and slightly bitter taste.
- Black Beans: The black beans bring a creamy texture and a mild, earthy taste, adding heartiness and nutritional value to the dish.
See the recipe card for full information on ingredients and quantities.
Variations
- Vegetables: Incorporate bell peppers, onions, garlic, tomatoes, corn, zucchini, kale, spinach, or carrots for added nutrition and flavor.
- Proteins: Mix in grilled chicken, shrimp, tofu, tempeh, or ground turkey to boost the protein content.
- Cheese: Sprinkle shredded cheddar, Monterey Jack, queso fresco, or Cotija for an added cheesy flavor.
- Spices and Seasonings: Season with cumin, chili powder, paprika, oregano, coriander, or a hint of cinnamon for depth and complexity.
- Heat: Add jalapeños, serrano peppers, diced green chilies, or hot sauce for a spicy kick.
How to Make Black Beans and Rice
Step 1: Heat the olive oil in a large skillet or pot over medium heat. Add the onion and garlic, and cook until the onion is soft.
Step 2: Add the rice to the skillet and cook for 3-5 minutes, until lightly golden.
Step 3: Add the Rotel, chicken broth, cumin, and salt to the skillet and bring the mixture to a simmer. Cover, reduce the heat to low, and simmer for 25 minutes.
Step 4: When the rice is cooked, stir in the black beans. Top with the chopped cilantro, and enjoy!
FAQs
Absolutely! Brown rice, basmati rice, quinoa, barley, or bulgur can be great substitutes for white rice. Each will bring a unique texture and flavor. Remember to adjust cooking times as these grains have different cooking requirements.
Yes, you can use a rice cooker. Cook the onions and garlic separately, then add them with other ingredients to the rice cooker.
Storage Info
STORE this black bean and rice recipe in an airtight container in your fridge for 4-5 days. This dish is freezer-friendly, so feel free to FREEZE it for up to 3 months. Thaw in the refrigerator before reheating.
To REHEAT, simply microwave it on high for 2-3 minutes or warm it in a skillet over medium heat until heated through, adding a splash of water or broth if it seems dry.
Other Mexican Recipes
Black Beans and Rice Recipe
Ingredients
- 1 Tbsp olive oil
- 1 medium onion - chopped
- 2 tsp minced garlic
- 3/4 cup long-grain white rice
- 1 can RoTel tomatoes - 10 oz can
- 2 cups chicken broth
- 1 tsp cumin
- 1 tsp salt
- 2 cans black beans - 15 oz can, drained and rinsed
- 2 Tbsp chopped cilantro
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until the onion is soft.
- Next, add the rice to the skillet and cook for 3-5 minutes, until lightly golden.
- Add the Rotel tomatoes, chicken broth, cumin, and salt to the skillet, and bring the mixture to a simmer.
- Cover, reduce the heat to low, and simmer for 25 minutes.
- When the rice is cooked, stir in the black beans and top with the chopped cilantro.
Excellent! I will definitely make again.
Thank you for this recipe that I could adjust for just four servings. I’ve made this for years but the seasoning in your recipe is better than what I’ve used. Also never knew I could freeze! In addition to serving with mexican food is good with blackened fish or add sausage for a dinner.