Easy Black Beans and Rice is a delicious and easy recipe. With peppers, onions, garlic, spices and a drizzle of Tabasco, this dish is packed with flavor and takes just 30 minutes to make!
Black beans and rice is such a classic combo. There are dozens of ways to do it; This is an easy recipe that’s quick to make and tastes great.
Keep it simple with canned beans
If you’re really serious about your beans, start with dry black beans, then cook them for an hour or two first. But that would not be quick and easy. So let’s save this approach for another recipe. (A compromise? Cook the beans in a pressure cooker.)
This recipe lends itself better to a “The chicken is on the grill, what should I serve it with?” side dish and uses canned black beans.
Add more flavor
Incidentally, my buddy David recommends tossing in some chopped canned green olives, the ones with allspice in them, to give the plain black beans and rice an extra boost.
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Check out this black bean and rice recipe
What kind of rice to use
Long-grain white rice works best for this recipe because the grains are fluffy and don’t stick together. You can use basmati rice instead of regular long grain for a more flavorful taste. You can even substitute long-grain brown rice for a healthier option, just be sure to cook the rice at least 15 minutes longer.
However, it is best not to use short-grain rice, as these grains contain more starch and stick together.
Easier recipes using canned beans:
- Easy baked beans on the stove
- Chili beans with rice
- Texas Stacked Corn and Black Bean Enchiladas
- Black Bean Burrito Bowl
- Mexican quinoa salad with black beans, corn and tomatoes
From the editors of Simply Recipes
Plain black beans and rice
ingredients
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1 Cup uncooked long grain white rice
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1 tablespoon Extra virgin olive oil
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1 small Onion, chopped
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1/2 green bell pepperthinly sliced
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1/2 red bell pepperthinly sliced (for extra flavor you can substitute roasted red peppers or some chopped allspice)
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3 cloves Garlic, chopped
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2 (16-ounce) cans black beansrinsed and drained
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2 tablespoon white wine vinegar
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A few dashes of Tabasco 1/4 teaspoon cayenne powder
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1 teaspoon dried oregano or 1 heaping tablespoon fresh oregano, chopped
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Kosher salt and freshly ground black pepper, taste
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lime wedges and cilantro for garnishOptional
method
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Cook rice:
Cook rice according to package instructions. Long grain white rice typically takes 15 minutes to cook once the water is boiling and 10 minutes to sit and steam.
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Sauté onions, peppers and garlic:
Heat oil in a large skillet over medium-high. Sauté onions and peppers for 3 to 4 minutes until just beginning to soften, then add garlic and sauté for another minute.
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Add beans, Tabasco and vinegar and let simmer:
Add the black beans, vinegar, and Tabasco or cayenne pepper. Add vinegar and bring to a simmer. Reduce heat, cover and simmer for another 5 minutes.
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Stir in the rice and oregano:
Stir in the rice and oregano. salt and pepper to taste. Sprinkle with chopped cilantro and serve with lime wedges, if desired.
| nutritional information (per serving) | |
|---|---|
| 297 | calories |
| 3g | Fat |
| 56g | carbohydrates |
| 12g | protein |
