Are you looking for a quick and delicious meal? Make this black bean rice and serve it as a side dish or a main meal. This black beans and rice recipe is simple, budget-friendly, and packed with wholesome ingredients. You can make a meal in under 30 minutes with staple pantry ingredients.
I love one-pot dishes as they are convenient on busy days. This black beans and rice is my favorite way to enjoy black beans. You can have this as a main meal or serve it with tacos or as a burrito bowl.
I usually make this black bean rice recipe for lunch or dinner on busy days. But this will also be a great side dish for parties and gatherings. Aromatic spices and earthy black beans make this dish delicious and will surely please everyone.
- Black beans: I used my Instant Pot black beans recipe and cooked black beans from scratch at home. You can use canned black beans also to make this recipe.
- White basmati rice: I used white basmati rice to make this black bean rice. Brown basmati rice will not work here as the water ratio and cooking time will vary.
- Aromatics: In this recipe, I used only chopped onions. Fresh garlic and ginger also go well in this recipe. You can use half a teaspoon of garlic powder or ginger powder if fresh ingredients are unavailable.
- Spices: This rice is mildly spiced. I used green chili, along with ground cumin and coriander powder. You can skip green chili or use red chili powder or black pepper to make it spicy.
- Veggies: I used only carrots and beans. And I have chopped them into small cubes as we cook the rice using a stove top pan.
- Wash the basmati rice a couple of times and soak the rice. Soaking is optional, but soaking will make the rice fluffy and easy to cook.
- Heat a thick-bottomed cooking pot or pan over medium heat.
- Once it is hot, add oil, sliced onions, and bay leaves. Let it fry for a couple of minutes.
- Now add slit green chili (if using) and chopped veggies. Let these veggies cook for 3 to 4 minutes.
- Add spice powders – ground cumin, coriander powder, gram masala powder (optional), and salt. Give it a good stir.
- Then goes the black beans. Add water and mix it well.
- Now drain water from the soaked rice completely. Add this drained rice to the pot and cook it over medium flame.
- Once the water is almost absorbed, reduce the heat to low and continue cooking.
- For me, it took around 15 minutes for the rice to cook. Once the rice is cooked as you like, take the pan out of the heat and close it with the lid.
- Keep it aside for 10 minutes, and the fluffy black beans and rice is ready to serve!
Recipe Notes and Variations
- Soaking basmati rice is optional, but I always soak the rice for at least 30 minutes. When soaked, rice will cook faster and will be fluffy.
- Instead of plain water to cook the rice, you can use thin coconut milk or vegetable broth.
- You can use frozen veggies to make this rice or skip them if you don’t have any veggies.
- Though I used only carrots and beans, you can use other veggies like potatoes, peas, corn, broccoli, cauliflower, beetroot, and red bell peppers. Leafy greens like spinach and kale also go well in this.
- You cannot use dry black beans in this recipe as they take a very long time to cook. Always use cooked black beans.
- I sometimes add a teaspoon of lime juice at the end to make it more flavorful.
- You could add fresh herbs like cilantro, parsley, and mint at the end.
You can serve this versatile dish as a side dish or main dish. Here are some exciting ways I usually serve this black beans and rice to my family.
- Main dish: My favorite way to serve this dish is as a main dish with a side of vegetable salad and Greek yogurt. This will be good for school or office lunch also.
- Burrito filling: Instead of regular bean filling, you can use this black beans and rice as the burrito filling.
- Side dish: Serve the black bean rice as a side dish along with another protein dish.
- Tacos: Fill taco shells with this black beans and rice mixture, along with shredded lettuce, tomatoes, sliced jalapenos, and a drizzle of your favorite sauce.
- Rice paper rolls: I use the leftover rice to fill the rice paper roll and pan fry them. The outer layer will be crispy, and it will taste delicious.
- Salad: Use black beans and rice as a base for a hearty salad. Toss it with your favorite salad veggies, and a refreshing and light meal is ready in no time.
- Stuffing: You can use the leftover rice to stuff bell peppers. Bake or pan-fry them until the peppers are tender and the filling is heated. You can even use this to stuff the butternut squash or zucchini.
How to store black beans and rice
This black bean rice stays good for about 8 to 10 hours at normal room temperature. However, you could store it in the refrigerator for 2 to 3 days.
To store it for extended periods, freeze the rice in portion sizes and label them. And in the freezer, it stays good for about three months.
I usually freeze cooked black beans and make this rice as and when needed.
Common FAQ about this recipe
Yes, you can. Drain the canned beans and rinse them thoroughly to remove the excess salt.
I used white basmati rice for this recipe. The water quantity and recipe timings mentioned in the recipe card are for the white basmati rice. If using other types of rice, adjust the cooking time and water-to-rice ratio according to your specific type of rice.
Yes, naturally, this recipe is vegan and gluten-free.
As I used green chili only, this recipe is mildly spiced. However, add red chili powder or red chili flakes to increase the spice level. You can even use cayenne pepper or freshly ground black pepper.
Absolutely. I use half a teaspoon of garam masala to make it an Indian-style recipe. For different flavors, you can use other spice blends like the cajun seasoning, Mexican, or Italian spice mix.
More black bean recipes that you will love.
As you are here, you will like my other rice recipes that are flavorful, delicious, and easy to make.
Black beans and rice
If you’re searching for a tasty and quick meal, give my black beans and rice recipe a shot! This beloved Latin American dish brings together soft black beans, fluffy basmati rice, and a blend of delightful spices.
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- 1 cup rice uncooked white basmati rice
- 2.5 cups black beans home-cooked or canned
- 2.5 cups water Check Notes
- 1 cup veggies chopped
- ⅓ cup onion sliced
- 2 teaspoon oil
- ½ teaspoon ground cumin
- ½ teaspoon coriander powder
- ½ teaspoon garam masala optional
- 2 green chili optional
- 2 bay leaves
- 1 teaspoon salt adjust to taste
Wash the basmati rice a couple of times and soak the rice. Soaking is optional, but soaking will make the rice fluffy and easy to cook.
Heat a thick-bottomed cooking pot or pan over medium heat.
Once it is hot, add oil, sliced onions, and bay leaves. Let it fry for a couple of minutes.
Now add slit green chili (if using) and chopped veggies. Let these veggies cook for 3 to 4 minutes.
Add spice powders – ground cumin, coriander powder, garam masala powder (optional), and salt. Give it a good stir.
Then goes the black beans. Add water and mix it well.
Now drain water from the soaked rice completely. Add this drained rice to the pot and cook it over medium flame.
Once the water is almost absorbed, reduce the heat to low and continue cooking.
For me, it took around 15 minutes for the rice to cook. Once the rice is cooked as you like, take the pan out of the heat and close it with the lid.
Keep it aside for 10 minutes, and the fluffy black beans and rice is ready to serve!
Nutrition values are my rough estimates. Please feel free to use your calculator if you rely on them for your diet.
Calories: 372kcalCarbohydrates: 72gProtein: 15gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 690mgPotassium: 559mgFiber: 13gSugar: 1gVitamin A: 2323IUVitamin C: 9mgCalcium: 66mgIron: 3mg
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