This easy Black Beans and Rice recipe is a quick, flavorful side dish made in one pan with canned beans, tender veggies, and simple pantry staples!
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If you’ve got the main dish sorted but no idea what to serve with it, this easy Black Beans and Rice is the one to bookmark! I’m always amazed at how much flavor you can get from a few simple and affordable ingredients. Tender rice, soft black beans, sweet bell pepper, and plenty of garlic and cumin make this SO much more exciting than a scoop of plain rice. Everything comes together in one pan with canned beans (so no soaking), and at just $0.94 per serving, it’s a tasty addition to dinner that won’t put a dent in your grocery budget!
A Little More Exciting Than Plain Rice
Our Louisiana style red beans and rice is a classic, but starting with dried beans means soaking and a much longer cooking time. This black beans and rice takes a much easier route! I sauté the onion and bell pepper with cumin and cayenne to build a savory, yet slightly sweet base, then add the garlic, rice and vegetable broth. Once the rice is tender, I gently stir in the canned black beans and let everything warm through. There’s no separate pot of rice, no lengthy simmer, and lots of delicious flavor. 😋
If you’ve ever made our quick seasoned black beans, you’ll recognize that delicious garlic-and-cumin combination here, too. The difference is that this recipe works those flavors into the rice, with the beans added at the end. But what I love most about this recipe (besides how cheap it is!) is how nutritious and filling it ends up being. Black beans add plant-based protein and fiber, rice brings comforting carbs, and the veggies add plenty of flavor and texture. Finish with fresh cilantro and a squeeze of lime if you’ve got some, and you’ve got a satisfying side dish that’s also handy for meal prep.
Recipe Success Tips
- Stick with long-grain white rice. I use Walmart brand long-grain white rice for this recipe, which takes about 15 minutes to simmer, followed by a 5-10 minute covered rest. Not all rice cooks the same, though! Different brands and varieties can absorb liquid at different rates, so always check that your rice is tender before adding the beans. I wouldn’t swap in brown rice or instant rice without adjusting the liquid and cooking time, as they cook quite differently (follow the package directions for this).
- Keep the rice at a gentle simmer. Once the broth comes to a boil, turn the heat down to low and let it cook. You only want a gentle simmer here, not lots of vigorous bubbling. Too much heat can make the broth evaporate before the rice finishes cooking, leaving you with hard grains or rice stuck to the bottom of the pan.
- Save the black beans for last. One of my favorite things about using canned black beans is that they’re already cooked, so there’s no extra work involved! Just drain and rinse them to remove the salty canning liquid, then gently fold them into the tender rice with the cilantro. Adding them at the end means they only need warming through. This stops them from getting too soft or breaking apart as the rice cooks.
What to Serve with Black Beans and Rice
This black beans and rice recipe makes four 1-cup servings, which I’d say is plenty for a generous side dish. BUT it’s also really easy to turn into a filling dinner with a few extras! I always make a batch of shredded chicken at the start of each week for my family and keep it in the fridge for easy meals, so I’ll sometimes mix some into the rice with fresh cilantro and a squeeze of lime. That turns a simple side dish into a more substantial meal with hardly any extra cooking! For a meat-free option that’s also perfect for meal prep, I love adding my baked tofu with a drizzle of lime crema.
Planning a Mexican-inspired night at home? I’d serve these rice and beans alongside our saucy cheese enchiladas with a generous spoonful of fresh pico de gallo for some crunch, too! I’d get the enchiladas started first, then prepare the rice so everything is ready around the same time. So good, and much cheaper than ordering takeout!
Black Beans and Rice
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Equipment
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Sauté Pan
Ingredients
- ½ yellow onion diced, (½ cup) $0.31
- 1 green bell pepper diced, (¾ cup) $1.50
- 1 Tbsp olive oil $0.10
- ½ tsp salt $0.01
- ½ tsp black pepper freshly cracked, $0.05
- 2 tsp cumin $0.10
- ⅛ tsp cayenne $0.02
- 2 garlic cloves minced, (1 tsp) $0.05
- 1 cup long grain white rice uncooked, $0.20*
- 2½ cups vegetable broth $0.30**
- 1 Tbsp butter $0.12***
- 15.25 oz. can black beans drained & rinsed, $0.86
- 2 Tbsp cilantro minced, $0.12
Instructions
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Gather ingredients.
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Mince cilantro and garlic. Finely dice onion and bell pepper.
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To a sauté pan over medium heat, add onion, bell pepper, olive oil, salt, pepper, cumin, and cayenne. Stir together and sauté for 5 minutes, or until the onions are glossy and the bell peppers have begun to soften.
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Add garlic and cook an additional 2 minutes.
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Stir in 1 cup dry rice and 2½ cups vegetable broth.
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Add butter, cover the sauté pan, and bring to a boil. Once boiling, reduce heat to low and simmer for 15 minutes or until the rice has absorbed most of the moisture.*
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Fluff the rice with a fork and then stir in strained and rinsed black beans and cilantro. Replace cover on the sauté pan and let it sit off heat, covered, for 5-10 minutes to warm through.
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Fluff with a fork again and serve hot.
See how we calculate recipe costs here.
Notes
**You can use any type of broth for this recipe. We like to use Better Than Bouillon to keep our broth costs low.
***I add 1 Tbsp of butter for extra richness and flavor, but it also helps give the rice a silkier mouthfeel and can reduce foaming as it cooks. It’s a small addition that makes the rice taste even better! You can use dairy-free butter instead for a vegan alternative.
Use a deep and heavy-bottomed pan: A heavy-bottomed sauté pan or saucepan helps distribute the heat evenly. Make sure the pan is roomy enough for the rice to expand and for you to stir in the beans without spilling everything over the sides.
Nutrition
how to make Black Beans and Rice Step-By-Step Photos
Gather all of your ingredients: Drain and rinse one 15.25 oz. can of black beans to remove the canning liquid, then set aside.
Prep the fresh ingredients: Finely dice ½ a yellow onion (about ½ cup) and 1 green bell pepper (about ¾ cup). Mince 2 cloves of garlic (about 1 tsp) and 2 Tbsp of fresh cilantro.
Sauté the vegetables and spices: Add the diced ½ onion, diced 1 bell pepper, 1 Tbsp olive oil, ½ tsp salt, ½ tsp black pepper, 2 tsp cumin, and ⅛ tsp cayenne to a sauté pan over medium heat. Stir everything together and cook for about 5 minutes, or until the onions look glossy and the bell pepper starts to soften. The vegetables should be gently sizzling, and the spices should smell fragrant.
Add the garlic: Stir in the 2 cloves of minced garlic and cook for another 2 minutes, stirring occasionally. The garlic should become fragrant without turning dark brown. If it starts browning too quickly, lower the heat slightly so it doesn’t burn.
Stir in the rice and broth: Add 1 cup of uncooked long-grain white rice and 2½ cups of vegetable broth to the pan. Stir everything together so the rice and vegetables are evenly distributed throughout the broth.
Cover and simmer: Add 1 Tbsp butter, cover the pan with a lid, and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes, or until the rice has absorbed most of the liquid. The rice should be tender, with very little liquid remaining in the pan. If your rice needs a longer cooking time, follow the guidance on the package. You can add a little extra broth if the rice is still too firm, but keep in mind this may give it a softer, more risotto-like texture.
Add the black beans and cilantro: Fluff the cooked rice gently with a fork, then stir in the drained and rinsed black beans and 2 Tbsp minced cilantro. Replace the lid, remove the pan from the heat, and let everything sit, covered, for 5-10 minutes. The residual heat will help warm the beans through while the rice finishes resting.
Fluff and serve: Give the black beans and rice one final gentle fluff with a fork, making sure the beans are warmed through, then serve hot. Enjoy!
sTORAGE & rEHEATING
This black beans and rice is handy for meal prep! I recommend dividing leftovers into individual, shallow airtight containers so they cool quickly and are ready for easy lunches or dinners throughout the week. Refrigerate within 2 hours of cooking and store for up to 3-4 days.
Reheating
Rice tends to dry out a little in the fridge, but that’s an easy fix. Add a splash of water or vegetable broth to your portion, cover, and microwave until heated through, stirring halfway to avoid cold spots. You can also reheat it in a covered saucepan over medium-low heat, adding a little liquid to help soften the rice.
Whichever method you use, make sure the rice and beans reach 165°F throughout before serving. I recommend reheating only what you plan to eat.
Freezing
For longer storage, portion the black beans and rice into freezer-safe containers or bags and freeze for up to 3 months. Smaller portions are easier to thaw and reheat, and they’re handy when you only need a quick side dish! Thaw overnight in the refrigerator, then reheat using either method above. The rice may be slightly softer after freezing, but a splash of broth can help if it seems dry.
Got More Black Beans in the Pantry? Try These Recipes Next
- Our Smoky Black Bean Soup is thick, hearty, and full of rich, smoky flavor from fire-roasted tomatoes and smoked paprika. Ready in just 25 minutes, it’s another delicious way to turn canned beans into a satisfying meal.
- These Hearty Black Bean Quesadillas are loaded with black beans, sweet corn, cilantro, and melty cheddar cheese. They’re crispy on the outside, cheesy in the middle, and freezer-friendly, too.
- My creamy Black Bean Dip is packed with sautéed jalapeños, garlic, and tangy lime, then topped with melted cheddar cheese, so grab some tortilla chips and dig in!
Check out our collection of black bean recipes for even more budget-friendly meal ideas!
More Easy Rice Recipes
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