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Black Beans & Rice

Delicious Black Beans & Rice: Your Cozy One-Pot Meal!

This Black Beans & Rice recipe is a budget-friendly, gluten-free one-pot meal that's perfect for any weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive oil Substitute with avocado oil for a neutral flavor.
  • 1 medium Diced yellow onion Can be replaced with shallots for a milder taste.
  • 3 cloves Garlic (minced) Use garlic powder if fresh is unavailable.
  • 1 cup Long-grain white rice Substitute with brown rice or quinoa for a different texture.
  • 1 teaspoon Cumin Omit if unavailable or adjust spice mix to taste.
  • 1 teaspoon Chili powder Use paprika for a milder taste.
  • to taste Salt Adjust based on dietary needs.
  • 2 cups Chicken broth or stock For a vegan version, use vegetable broth.
  • 1 medium Jalapeño (halved) Omit for less heat or use red pepper flakes as a substitute.
  • 1 can Canned black beans (drained and rinsed) Pinto beans can be used if preferred.
For the Finishing Touch
  • 1 tablespoon Lime juice Vinegar can be used as a substitute in a pinch.
  • ¼ cup Fresh cilantro (chopped) Parsley can be used or omitted if disliked.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Black Beans & Rice
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 diced yellow onion and sauté for 3 minutes until it is softened and translucent.
  2. Stir in 3 minced garlic cloves and cook for an additional minute, until fragrant and golden.
  3. Add 1 cup of long-grain white rice to the pot, stirring well to coat the rice with the oil and aromatics. Sauté the rice for about 2 minutes.
  4. Sprinkle in 1 teaspoon of cumin, 1 teaspoon of chili powder, and a dash of salt, mixing thoroughly. Then pour in 2 cups of chicken broth and gently nestle in 1 halved jalapeño.
  5. Cover the pot, reduce heat to low, and let it simmer for 15 minutes.
  6. Once the rice is cooked, remove the lid and gently fold in 1 can of drained and rinsed black beans. Add the juice of 1 lime and ¼ cup of chopped fresh cilantro, mixing well.
  7. Cover the pot again and let it sit for an additional 3–5 minutes. Remove the halved jalapeño before serving.
  8. Fluff the Black Beans & Rice with a fork and serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 60gProtein: 15gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gSodium: 400mgPotassium: 700mgFiber: 12gSugar: 1gVitamin A: 120IUVitamin C: 10mgCalcium: 60mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months.

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