Black Beans and Rice

This black beans and rice recipe is simple, flavorful, and comes together in one pan. I use canned black beans to keep things easy and simmer the rice in broth for extra flavor. It makes a great side, but honestly, it’s filling enough to eat on its own with a fried egg or some sliced avocado.

This dish is naturally gluten-free, vegetarian, and budget-friendly too, what’s not to love?

• It’s fast and easy.
• Using canned beans cuts the cooking time way down. You’ll have this on the table in under 30 minutes.
• It’s the perfect side dish.
• This version complements saucy mains like Ropa Vieja without overpowering them, and it’s hearty enough to enjoy on its own too.
• It’s packed with flavor.
• A quick sauté of garlic and onion gives the rice beans real depth, and a splash of lime juice brightens everything up at the end.

When I was planning a Cuban dinner for my Cuban friend Oscar, I knew I wanted to make black beans and rice to go with the Ropa Vieja. I’ve made beans from scratch before, but I wanted something quick and easy that didn’t skimp on flavor. This version checks all the boxes, it’s fast, satisfying, and tastes like it simmered for hours.

• Olive oil: Adds richness and helps bring out the flavor of the onion and garlic.
• Yellow onion: A little sweetness and depth, forms the base of flavor.
• Garlic: Gives the dish that savory kick that makes beans and rice anything but boring.
• Long-grain white rice: Holds up well and doesn’t get mushy. Jasmine or basmati will work too.
• Chicken or vegetable broth: Adds more flavor than water and makes the rice taste like it was simmered for hours.
• Canned black beans: The shortcut that makes this whole thing weeknight-friendly.
• Ground cumin and dried oregano: Optional, but they bring a warm, earthy layer that ties everything together.
• Salt and pepper: Essential for balance.
• Lime juice: A little acid at the end brightens the whole dish.
• Cilantro: Totally optional, but adds a fresh pop of green if you like it.

**For more detailed instructions, please refer to the printable recipe card below.**

Sauté the chopped onion in oil until it softens. Stir in the garlic and cook for another minute.

Add the uncooked rice and stir for a minute to toast it.

Pour in the broth and add the spices, salt, and pepper.

Bring it to a boil, then reduce the heat, cover, and simmer until the rice is tender, then add the black beans.

Let them cook a few more minutes. Stir in the lime juice and cilantro ( optional ) before serving.

• Add Bell Peppers: Chop up a red or green bell pepper and cook it with the onion. It gives the dish a little extra color and sweetness.
• Make It Spicy: Stir in some red pepper flakes or diced jalapeño with the garlic if you want a kick.
• Use Brown Rice: Swap in brown rice, but plan on longer cook time and a bit more broth. It’ll be nuttier and heartier.
• Try it with Sofrito: Add a spoonful of sofrito for even more depth. You can find it in jars or make a quick version with tomato, onion, garlic, and pepper.
• Mix in Frozen Corn: A handful of frozen corn adds sweetness and texture, and it goes great with the lime and spices.

• With Ropa Vieja: This is the classic combo and works perfectly for a hearty Cuban dinner.
• With Grilled Chicken or Pork: A simple protein and this rice makes a complete meal without too much effort.
• In Burrito Bowls: Layer it with lettuce, Guacamole, Salsa, and any leftover protein for an easy lunch.
• Topped with a Fried Egg: A great way to turn it into breakfast or a light dinner. The yolk running into the rice is so good.
• With Avocado and Hot Sauce: Keep it simple and meatless with just a few toppings and a squeeze of lime.

• How should I store Black Beans and Rice?

  
  

  
  

  Let the rice cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat on the stovetop with a splash of broth or water to loosen it back up.

• Can I freeze Black Beans and Rice?

  
  

  
  

  Freeze in a zip-top bag or container for up to 2 months. Thaw overnight in the fridge, then reheat in a skillet with a bit of oil or broth to bring it back to life.

• Rinse the Beans: Even though you’re stirring them in at the end, rinsing canned beans keeps the dish from getting too thick or murky.
• Don’t Skip Toasting the Rice: Stirring it in the oil before adding liquid adds a subtle nutty flavor and helps keep the rice fluffy.
• Use a Tight-Fitting Lid: Helps the rice cook evenly and prevents too much steam from escaping.
• Taste and Adjust: Before serving, taste and add more lime juice, salt, or pepper as needed to brighten it up.

• Chipotle Corn Salsa
• Fresh Tomato Salsa
• Street Corn

• Can I use cooked rice instead? Yes, if you already have leftover rice, you can skip the broth and simmering, but you may want to add extra seasoning. Just sauté the aromatics, stir in the rice and beans, and warm it through with a splash of broth.
• Can I use water instead of broth? You can, but broth adds more flavor. If using water, you may want to add extra seasonings or even a bouillon cube.
• Is this dish spicy? Not as written. If you like heat, you can add hot sauce, jalapeños, or crushed red pepper flakes to suit your taste.
• Can I make it vegetarian or vegan? Yes! Use vegetable broth and skip any animal-based toppings or sides.
• How do I keep the rice from turning mushy? Use long-grain rice, keep the heat low while simmering, and avoid stirring too much once the lid is on.
• Can I double the recipe? Yes, just use a larger skillet and increase the ingredients accordingly. You may need to add a few extra minutes to the cooking time.
• Can I use different beans? Black beans are traditional, but you could use pinto or kidney beans in a pinch. The flavor will be different, but still good.
• Can I add meat? Definitely, shredded chicken, chorizo, or cooked ground beef would all mix in well.
• What if I don’t like cilantro? No problem, just leave it off or use parsley instead.

  
  

  Can I make this ahead of time? Yes! It reheats really well, and the flavors actually improve a bit after sitting.