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Black Beans and Rice Recipe

This recipe for black beans and rice is full of flavor. It is comforting, delicious, and can easily be made vegan!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Servings: 8
Calories: 236kcal
Author: Kristyn Merkley


  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 teaspoons minced garlic
  • 3/4 cup long grain white rice
  • 1 can RoTel tomatoes 10 oz can
  • 2 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 2 cans black beans 15 oz can, drained and rinsed
  • 2 tablespoons chopped cilantro


  • Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until the onion is soft. Add the rice to the skillet and cook 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. Top with the chopped cilantro.


Calories: 236kcal | Carbohydrates: 42g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Sodium: 512mg | Potassium: 539mg | Fiber: 10g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 3mg