Black Beans & Rice Recipe

Ingredients

• 30 ml (2 tablespoons)olive oil
• 1onion, finely chopped
• 5 clovesgarlic, minced
• 7.5 ml (1 1/2 teaspoons)ground cumin
• 300 g (2 cups)uncooked white rice, long grain or jasmine
• 950 ml (4 cups)chicken broth or stock
• 2 x 397 g cans (2 x 14-ounce cans), drained and rinsedblack beans
• 45–60 ml (3–4 tablespoons), to tastelime juice
• 4 tablespoonsfresh coriander or parsley, finely chopped, to garnish
• 10 ml (about 2 teaspoons)olive oil, for finishing
• to tastesalt and black pepper, if needed

Instructions

1. 1

   Soften the onion

   Heat the 30 ml olive oil in a stockpot or saucepan over a medium-high heat. Add the onion and cook until transparent.

2. 2

   Toast rice and spices

   Stir in the garlic and cook for 1 minute. Add the cumin and rice, mix to coat, and cook for a further minute.

3. 3

   Simmer until tender

   Pour in the broth and beans and bring to the boil. Cover, lower the heat and simmer for 20 minutes, stirring halfway through, or until the rice is tender.

4. 4

   Finish and season

   Take the pan off the heat. Drizzle with about 10 ml olive oil, add the lime juice and chopped coriander or parsley, and taste. Add salt and pepper only if needed.

What is black beans and rice?

Black beans and rice is a familiar American-style side dish built from pantry staples, with versions found across many cuisines and home kitchens. This take cooks the rice in broth with beans, onion, garlic and cumin, then finishes it with lime and herbs.

The method makes the rice absorb the seasoned cooking liquid while the beans warm through in the same pot. Lime at the end brings a fresh, tangy contrast to the savoury base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 8g protein, 30g carbs, 5g fat.

The rice supplies most of the carbohydrates, while black beans contribute both carbohydrates and plant protein. Olive oil provides most of the fat, and the chicken broth adds some protein; serve a portion with vegetables and a protein-rich main if you want a more balanced plate.

Choose the rice and liquid

Rice choice: Long-grain white rice gives a relatively separate, fluffy result; jasmine rice is also listed and brings a more fragrant aroma. Keep to uncooked white rice for the stated simmering time.

Broth: Chicken broth or stock gives the rice savoury flavour as it cooks. Use stock that is not heavily salted if you want more control over seasoning at the end.

Build flavour in the pot

Onion and garlic: Cook the onion until transparent before adding the garlic, so the onion has time to soften without the garlic sitting in the hot oil for too long.

Cumin and rice: Stir these through for a minute before adding the broth. That brief toasting coats the grains and distributes the spice through the dish.

Get the simmer right

Covered cooking: Once the broth and beans reach a boil, cover the pot and reduce the heat. A gentle simmer cooks the rice without rapidly evaporating the liquid.

Midway stir: Stir once halfway through the 20-minute simmer, as directed, then cover the pot again. Check that the rice is tender before taking it off the heat.

Finish with lime and herbs

Lime: Add the juice after cooking and start with the lower amount if you prefer a gentler tang. Taste before adding more, as the beans and broth also affect the overall flavour.

Herbs: Chopped coriander or parsley adds a fresh finish. Stir them in or scatter them over the top just before serving.

What to serve alongside

Serve the rice and beans beside grilled or roasted vegetables, chicken or fish for a fuller meal. It can also accompany tacos or other spiced mains.

For a simple bowl, add fresh chopped tomato or extra herbs at the table. Keep toppings separate if you want the rice to remain the focus.

Recipe notes & tips

• Rinse and drain the canned beans before adding them to the pot.
• Chop the onion finely so it softens evenly during the brief sauté.
• Keep the lid on during most of the simmer to retain the cooking liquid.
• Stir gently halfway through so the rice cooks evenly without breaking up the beans.
• Add lime juice gradually and taste before using the full amount.
• Wait until the end to add salt and pepper, since the broth may already be seasoned.

Variations

• Use parsley: Swap the coriander for the listed parsley garnish for a milder herbal finish.
• Choose jasmine rice: Use jasmine rice instead of long-grain rice for a more fragrant result.
• Make it vegetarian: Replace the chicken broth with vegetable stock.
• Add extra lime: Use the upper amount of lime juice for a sharper, brighter finish.
• Adjust the herbs: Mix coriander and parsley together if you have both available.

Common mistakes to avoid

• Garlic browning: Add it only after the onion has softened and cook it for 1 minute.
• Rapid boiling: Lower the heat after the pot comes to the boil so the rice simmers gently.
• Lifting the lid repeatedly: Keep the pot covered apart from the midway stir so the liquid stays in the pan.
• Skipping the halfway stir: Stir once during the 20-minute simmer to help the rice cook evenly.
• Over-seasoning early: Taste after cooking before adding salt and pepper, because broth can be salty.
• Adding all the lime at once: Start with less and adjust to your taste after mixing.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until piping hot, adding a small splash of water or broth if the rice seems dry.

Frequently asked questions