Black Beans & Rice Recipe (2024)

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BY Karina PUBLISHED April 15, 2019 UPDATED April 19, 2019 | 43 Comments

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Black Beans and Rice is one of the best side recipes out there! Flavoured with a squeeze of lime juice, garlic and spices, this rice recipe is our family favourite!

Our black beans and rice recipe can be served as a side OR as a main. An easy to throw together side dish that is so versatile, you can serve this with anything!

A classic rice recipe, especially in Latin American cuisine, there are so many different ways to make this! However, this is our family recipe passed down by generations from our abuelitas (grandmothers) to get to your table.

In our recipe, you can use canned beans for a quick and easy cook up, OR soak dry black beans overnight. If soaking, remember to cook them for a couple of hours first before adding them into your rice.

HOW TO COOK RICE

Rice with beans pairs perfectly withChicken, Pork or Beef, PLUS tacos, burritos or even enchiladas.

Sauté onion and garlic until fragrant, then add in ground cumin. Frying dry rice in the fragrant oil really sets off those flavours before adding in your broth. I use chicken broth (or stock) but you can use beef. Add your beans andbring it all to a boil, then simmer until rice is tender. Stir only once halfway through the cooking process to avoid your rice turning to mush.

Flavour with a small drizzle of olive oil and lime juice, then mix through fresh chopped cilantro (or parsley).

For a low carb option, try our Cilantro Lime Cauliflower Rice!

OPTIONAL ADDITIONS

Jalapeños
Pitted black or green olives
Corn
Crushed or fresh chopped tomatoes

Black Beans & Rice is one of the best side recipes out there! Flavoured with a squeeze of lime juice, garlic and spices, this rice recipe is our family favourite!

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Prep: 5 minutes mins

Cook: 25 minutes mins

Total: 30 minutes mins

Serves: 8 serves (as a side)

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
5 cloves garlic, minced
1 1/2 teaspoons ground cumin
2 cup uncooked white rice, long grain or jasmine rice
4 cups chicken broth (or stock)
2x 14 ounce cans black beans, drained and rinsed
3-4 tablespoons lime juice, (adjust to your tastes)
4 tablespoons finely chopped coriander (or parsley), to garnish

Instructions

Heat oil in a stockpot or saucepan over medium-high heat. Add the onion and sauté until onion is transparent. Add the garlic and sauté for a further minute. Add the cumin and rice, mix the flavours through and sauté for a further minute.
Pour in the broth and beans, bring to a boil, cover, reduce heat and simmer for 20 minutes, or until rice is tender (stirring half way through).
Remove from heat and drizzle with a small amount of olive oil (about 2 teaspoons), lime juice and cilantro. Taste test; season with a little salt and pepper, only if needed and as desired.

Notes

Add in chopped jalapeños, chili's, or cayenne pepper for some added heat!

A Cafe Delites Original Recipe

Nutrition

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Reader Interactions

Comments

John H. says
February 19, 2024 at 12:25 pm

VERY good and SIMPLE! i used supermarket dried (I soaked and then pressure cooked) beans and I think the simple addition of FRESH lime juice and cilantro at the end is a great aspect! I also cooked the Jasmine rice with the liquid that comes out of canned chicken when you drain those cans….Rice was delicious on its own but way better with this overall recipe!
Reply
Beth A says
December 17, 2023 at 3:58 am

This is a really great basic recipe that is delicious “as is“ or could be embellished in many ways. I think I might use slightly less rice next time so that there’s a little higher ratio of beans to rice but otherwise it was perfect. I ate it as a main course and added chopped tomatoes, diced avocados and a little blob of sour cream (as well as a couple dashes of Tabasco!) Oh, and I used low sodium chicken stock because I’m trying to cut down on my sodium but it was still plenty flavorful. Thank you for this recipe… I am definitely adding it to my “regulars“
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- Karina says
  December 18, 2023 at 11:24 am
  Thanks for the feedback Beth! I’m thrilled you enjoyed the recipe. Your tweaks, like adjusting the rice-to-beans ratio and adding tomatoes, avocados, sour cream, and Tabasco, show your creativity in the kitchen. It’s fantastic to know you found a way to personalise it to your liking. Thanks for making it a part of your regulars!
  Reply
Mary Beth says
December 16, 2023 at 6:28 am

I love this recipe! Have made multiple times and it is always a hit. Have you tried doubling the recipe? Will it work you think?
Reply
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Rachel O'Dell says
December 07, 2023 at 12:51 am

Deliciously simple! Since I didn’t have any cilantro (and I don’t care for the flavor anyway), I used the parsley I had on hand and added a wee bit of coriander when I added the cumin. It turned out beautifully! However, I probably could have halved the recipe and will likely be eating beans and rice for a few days lol I’m okay with it though!
Reply
Catherine Dirks says
October 22, 2023 at 5:51 am

Easy and delicious! My family is crazy about this dish and my grand daughters asked me to put it in the cookbooks I am making for them!
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- Karina says
  December 18, 2023 at 4:54 pm
  Hi Catherine, that’s wonderful to hear! I’m thrilled that your family enjoyed the dish, and it’s so sweet that your granddaughters want it in their cookbooks!
  Reply
Raymond Benash says
September 27, 2023 at 12:21 am

Great basic recipe. I worked 1/2 recipe this time based on what I had. Came out great. Lot’s of opportunities for modifications. Will be making this again. Fast and easy.
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Dawn says
September 25, 2023 at 9:41 am

Excellent recipe and so easy! I added two chopped jalapenos since I had them on hand, and ended up using a good amount of salt at the end because my chicken base concentrate was relatively low sodium. I turned off the stove after 15 minutes and let the residual heat keep cooking the rice, which worked well.
Served with sour cream and a little chipotle salsa, and I plan on tossing a chopped fresh tomato into the leftovers tomorrow. I fully expect this to become a staple in my kitchen!
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Rita says
March 07, 2023 at 11:06 am

I added the optional can of tomatoes when I added the beans. Easy, quick, healthy and delicious, what not to like. THANK YOU.
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Angela W Broyles says
October 08, 2022 at 7:04 am

Yummy!
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Richard says
March 22, 2022 at 12:58 am

I’ve had many black beans and rice dishes, all prepared by my Latino pals, so I decided to try yours and it was spectacular. I’ll be serving them next time we hang out. Thanks again for your excellent recipe
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Pat says
January 06, 2022 at 2:36 am

Delicious! Love your recipes. Thank you!
Reply
Suzanne Scott says
January 28, 2021 at 12:09 pm

Black beans and rice recipe was absolutely delicious! Thank you!!!
Reply
Laura says
November 17, 2020 at 11:44 am

I love rice and beans! This is the best recipe I’ve ever used! It was so delicious I’ll never make them any other way again! Thank you!
Laura
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Andrew Criss says
September 24, 2020 at 9:34 am

Easy and delicious! Thanks for this helpful recipe!
Reply
- Jon says
  August 24, 2022 at 11:17 pm
  
  Absolutely loved it!
  Reply
PAUL says
June 01, 2020 at 6:04 am

Wow, just wow! I did stir a bit too often, but tastes great. It’s gonna be a regular one for me!
Reply
Chef Beansy says
May 27, 2020 at 2:55 am

This is a delicious way to make beans and rice, especially if you like black beans like we do! We followed your recipe but used some Easy Beansy seasoning mix. It came out great!
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Lee says
April 24, 2020 at 6:57 am
Thank you so much – made this today and it was delicious. Also made your chicken fajita alongside. My 7 year old was very happy!
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Kim says
April 21, 2020 at 8:56 am

I am so grateful to you for this recipe. I am a terrible cook and this is something my family keeps requesting. Success!
Reply
Courtney says
April 18, 2020 at 6:57 am
Is it coriander or cilantro? The ingredients list coriander but the directions refer to cilantro. I’m guessing cilantro but just want to clarify please.
Thank you! Cooking now and it is smelling delicious 🙂
Reply
- Don Getty says
  April 20, 2020 at 6:53 am
  Its more or less the same. Think of cilantro as the fresh herb and coriander as dried
  Cilantro and coriander come from the plant species — Coriandrum sativum (1Trusted Source).
  However, they are named differently in different parts of the world.
  In North America, cilantro refers to the leaves and stalks of the plant. The word “cilantro” is the Spanish name for coriander leaves. Meanwhile, the dried seeds of the plant are called coriander.
  Internationally, it’s a different story. Coriander is the name for the leaves and stalks of the plant, while the dried seeds are called coriander seeds.
  Reply
- MW says
  August 30, 2020 at 8:30 am
  Coriander and cilantro are the same
  Reply
Katherine says
April 08, 2020 at 7:29 am

Five stars; hubby loves it! It’s only the 2 of us, so next time I’ll 1/2 everything. I have to adjust a little for my eczema (chives vs. parsley; and only green onions), but I can do this all in one skillet = AWESOME!! Substituted dried, minced garlic & it needed more than McCormick’s recommends, for my taste, but definitely a new, PERMANENT, addition to the menu!! Gracias, Karina, y su abuelitas, this simple recipe ROCKS!
Reply
Judd Zimmermann says
February 25, 2020 at 11:17 am

A great recipe….the best part…?? You didn’t have to go through 5 pages of “These are the only beans my nephews will eat” or “Grandma had her recipe, but she thought mine was better” stories. Right to the meat and bones on how to make it.
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- kate says
  July 05, 2020 at 7:15 pm
  
  So agree with you, Judd. Straight to the recipe!
  Reply
Cathy says
October 24, 2019 at 11:04 pm

Delicious! – Was wondering how it would be without any tomato and it’s very moist. I used fresh parsley/lime juice and then some ground coriander since I didn’t have cilantro.
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- Vikki says
  May 26, 2020 at 7:01 am
  I don’t think there is any tomato in the black bean & rice recipe? But chopped fresh tomatoes added at the end might taste very nice 😊
  Reply
Diane says
October 14, 2019 at 11:05 pm

It was really good. I didn’t drain the beans. I added a chili to the pot and sour cream at the end. I used a combination of brown and red rice, so I cooked it longer. Will definitely make it again.
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- Vikki says
  May 26, 2020 at 7:05 am
  I was thinking of combining my rices as well: jasmine & plain while. I’m glad it worked well for you!
  I might even try all brown rice.
  Reply
ruben acevedo says
August 20, 2019 at 1:30 pm

Were Im from we call this Gallo Pinto (costa rica) is a bit different tho. we like to use the bean soup, nice one anyways!
Reply
Amy says
August 18, 2019 at 8:32 pm

I made this recipe tonight and really loved it. I covered the rice for 18 minutes (advice from a different website) and when I lifted the lid, the smell was heavenly! This is definitely going to become a regular in my house.
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molly says
April 16, 2019 at 4:14 pm
Woooow, I needed something for tonight’s dinner, Thanks for sharing..
Reply
Brenda Baer says
February 24, 2019 at 4:51 am

This was absolutely delicious. Used Basmati rice and it turned out perfectly. My husband and son were impressed, so much so that I am making it again tonight.
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Helia says
October 07, 2018 at 4:21 am

I tried this recipe and loved it!
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Tony says
September 07, 2018 at 8:51 am

This recipe is fantastic! My wife does most of the cooking but…when she is out of town, I still want to provide my kids with something good and good for them. My 2 16 year olds LOVED it! It was super easy to follow and it was definitely a hit in my house. Thank you for posting this recipe! Definitely 5 stars..in fact I’m making it again tonight..and this time the wife will love it too 🙂
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- Amanda says
  May 02, 2020 at 8:28 am
  
  I’m terrible at reading instructions at the very end of a step, so I did not stir it. Did end up with mushy rice but it’s still delicious! Will try different add-ins next time.
  Reply
Stacey says
June 30, 2018 at 1:45 am
Do i have to soak the rice and black bean before hand?
Reply
- Karina says
  July 01, 2018 at 1:37 pm
  The rice and black beans just need to be rinsed and drained before hand. They are from a can so it is a little quicker. You are welcome to use dry beans and soak them until ready.
  Reply
Carlos says
November 28, 2017 at 10:45 am
If you’re going to make a salad, drain the black beans. If you are going to cook it, one of the biggest mistakes non hispanics make is draining the beans. Cut down on the broth and keep the bean liquid.
Reply
- Amy says
  August 18, 2019 at 8:31 pm
  I had a Lebanese friend who told me the secret to Lebanese cooking is to *always* drain the beans. She said it cut down on stomach gas and made the food taste better.
  Reply
Kimberly @ Berly's Kitchen says
September 02, 2017 at 9:07 am

Yum!! There are a couple of boys in my house that would LOVE this rice. It’s got everything they like, so I’m sure it would be gone in less than a day. Will have to give it a try!
Reply

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