Black Beans and Rice

Name: Black Beans and Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1 cup white rice, uncooked; 2 cups water; 1 tablespoon olive oil; 1/2 cup chopped red bell pepper; 1/2 cup chopped green pepper; 1/2 cup chopped sweet onion; 1 clove garlic , minced; 3/4 cup tomato sauce; 2 teaspoons ground cumin; 1/2 teaspoon dried oregano; 1/4 teaspoon kosher salt; 2 (15-ounce) cans black beans, rinsed and drained; 2 tablespoon vinegar

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 6 servings

18 ratings

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Nutrition Facts (per serving)
264	Calories
3g	Fat
46g	Carbs
14g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	264
% Daily Value*
Total Fat 3g	4%
Saturated Fat 1g	3%
Cholesterol 0mg	0%
Sodium 205mg	9%
Total Carbohydrate 46g	17%
Dietary Fiber 13g	48%
Total Sugars 3g
Protein 14g
Vitamin C 31mg	153%
Calcium 62mg	5%
Iron 4mg	24%
Potassium 672mg	14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This tasty black beans and rice recipe is a favorite at my house. Black beans are a great ingredient for a vegetarian or vegan meal.

The dish is hearty enough to be an entire meal in itself, or it can be served as a side dish with other Mexican fare. It is super simple to make, inexpensive, and comes together quickly. Plus, it tastes great. That is why it is such a hit at my house. For this recipe, we use canned beans to help put together a quick weeknight meal, but you can soak and cook dried beans yourself—it's up to you.

Black beans and rice are kind of an easy template meal that can be customized with different seasonings or herbs, or with additional ingredients. Sometimes we have a little fun with this dish and set out a collection of toppings for everyone to choose from. Try setting out some dishes of chopped tomatoes, sliced avocado, a bit of shredded cheddar, or Monterey jack cheeses (or a Mexican blend). It's also great to serve with a bowl of salsa or pico de gallo. For a little heat, try some thinly sliced jalapeno peppers. Presenting rice and beans with these accompaniments is an especially fun way to get kids involved in the meal prep process. Let everyone top their beans and rice as they like.

1 cup white rice, uncooked
2 cups water
1 tablespoon olive oil
1/2 cup chopped red bell pepper
1/2 cup chopped green pepper
1/2 cup chopped sweet onion
1 clove garlic, minced
3/4 cup tomato sauce
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
2 (15-ounce) cans black beans, rinsed and drained
2 tablespoons vinegar

Gather the ingredients.

The Spruce / Eric Kleinberg
To prepare rice, combine rice and water in a large saucepan over high heat. Bring water to a boil, and then turn heat down to medium and simmer for twenty minutes, or until rice is tender.

The Spruce / Eric Kleinberg
To prepare beans, pour oil into a large heavy skillet, and heat over medium-high heat. Add peppers, onion, and garlic. Continue cooking for 8 minutes, or until vegetables are tender and onions are translucent.

The Spruce / Eric Kleinberg
Add tomato sauce, ground cumin, oregano, and salt. Turn heat to medium, and simmer for 5 minutes.

The Spruce / Eric Kleinberg
Add black beans and vinegar and simmer an additional 10 minutes.

The Spruce / Eric Kleinberg
To serve, spoon about 1/3 cup of cooked rice into each bowl, and then ladle beans equally into each bowl. Serve immediately and top with chopped tomatoes, avocado, salsa, or shredded cheese.

The Spruce / Eric Kleinberg