Black Beans and Rice – one of the best side dishes ever that’s easy to prepare yet very versatile. Can be thrown together as a side for your favorite meat or a hearty meal on its own.
Black beans and rice is a classic dish from Latin American cuisine with different variations from country to country. Among the popular ones are the Puerto Rican, Cuban and Mexican black beans and rice. Though they are almost alike, these three slightly vary with its seasonings.
Take for example, the Puerto Rican version uses seasonings like adobo, sazon and sofrito which are popular in Puerto Rican cooking. On the other hand, the Mexican version has chipotle peppers (or any type of peppers), cherry tomatoes and sour cream. It is said to have been influenced by the Cuban version that cooks the rice together with the beans.
This version here maybe a fusion of all those three, but I guarantee you that you’ll love this as much as you love the authentic ones. So let’s dive right in.
Are Black Beans Low Carb?
Black beans are a staple here at home. In fact, my grocery list won’t be complete without bags of it. I just love how it makes you full longer than your usual sammy or salads, however, black beans are actually high in carbohydrates.
Wait….wait.. hold your thoughts right there. They are high in carbohydrates, but it is balanced with its high fiber content. According to this, a 1/2 cup serving of black beans has 20 grams of carbohydrates and 8 grams of fiber.
Numerous studies have shown that a fiber-rich diet helps maintain weight goals and aids in weight loss. And if you’re cutting back on sugar, black beans is a perfect choice as it contains ZERO sugar with a little fat and loads of protein.
Can I Eat Black Beans and Rice Every Day?
While this combination may be a staple in Central American and Latin American countries, as well as in some Southern parts of the U.S., eating pure black beans and rice daily could lead to other nutritional deficiencies. Even if you keep it completely vegan style and low in sodium and fat, the USDA recommends that you also eat a variety of proteins, leafy greens, starchy vegetables, fruits.. in short.. a balanced diet.
Can I Use Brown Rice?
Yes, you definitely can. Please take note though that since brown rice still has its outer bran coating, it’ll take longer to cook compared to white rice. Thus, you need to add more water when cooking it. A good rule of thumb would be for every cup of brown rice, you should add 2 1/2 cups of liquid. Stick to it, and you’ll have no worries.
Do I Need to Cook Canned Black Beans?
Canned beans are a staple here at home. It’s one of those inexpensive ingredient that can always save your meal. For this recipe, I use canned black beans primarily for two reasons: it’s what I have in my pantry and it’s quick and easy to use. No soaking needed or pre-cooking. Those black beans in a can are already pre-cooked. All you have to do is drain and rinse them thoroughly to get rid of that thick and goopy liquid that’s full of sodium. But if you’re pressed for time, you may use dried beans and cook them beforehand.
Tip: When substituting canned beans to dried beans, follow this rule: 1 cup of dried beans is equals to 2 (15-ounce) cans of beans. Dried beans actually increases in weight and volume as they cook.
Black Beans and Rice Add-ins
Aside from listed in the ingredient list, you may add-in a couple more to make this dish black beans and rice even heartier and delicious:
- fresh chopped tomatoes
- bell pepper
- pitted black or green olives
- bacon bits
- ground or diced meat
- corn
- diced jalapenos
More Tasty Recipes Using Black Beans
Baked Stuffed Plantains with Black Beans (with video)
Grilled Pineapple Black Bean Salsa
What to Serve with Black Beans and Rice
Cooking outside this coming 4th of July? This rice recipe here pairs well with your grilled meat. So go ahead and grab the ingredients for this recipe!
How To Make Black Beans and Rice
In a large Dutch oven pan, heat olive oil over medium high heat. Add onions, garlic, thyme and bay leaf. Sauté until fragrant and onions is translucent, about 2-3 minutes.
Add spices: Creole or taco seasoning cumin, paprika, bouillon and cayenne pepper. Continue stirring for about a minute. Then add in the rinsed rice and toast until lightly brown, about 2 minutes.
Next add in the beans and stir for about a minute.
Pour in chicken broth or water and season with salt and pepper to taste. Bring to a boil stirring once or twice, reduce heat to low and place tightly fitting lid on the pot. Cook for about 15 to 20 minutes or until rice is tender and liquid has been completely absorbed. Use a fork or serving spoon to fluff the rice and bean mixture. Garnish with fresh cilantro and lime wedges and serve.
Black Beans and Rice
Ingredients
- 2 tablespoons (28 ml) olive oil
- 1 medium onion , diced
- 2 teaspoons (10 g) minced garlic
- 1 teaspoon (0.80 g) fresh thyme
- 1 bay leaf
- 2 teaspoons creole, or taco seasoning
- 1 teaspoon paprika
- 1 teaspoon (2.60 g) cumin
- 1 teaspoon (2 g) bouillon powder
- ¼ teaspoon (2 g) cayenne pepper
- 2 cups (370 g) long grain white rice , rinsed and drained
- 2 14-ounce cans black beans , rinsed and drained
- 4 cups (1 L) chicken broth or water
- salt and pepper to taste
- freshly chopped cilantro and lime wedges to serve
Instructions
- In a large Dutch oven pan, heat olive oil over medium high heat. Add onions, garlic, thyme and bay leaf. Sauté until fragrant and onions is translucent, about 2-3 minutes.
- Add spices: Creole or Taco seasoning, cumin, paprika, bouillon and cayenne
pepper. Continue stirring for about a minute. Then add in the rinsed rice and
toast until lightly brown, about 2 minutes. Next add in the beans and stir for
about a minute. - Pour in chicken broth or water and season with salt and pepper to taste. Bring to a boil stirring once or twice, reduce heat to low and place tightly fitting lid on the pot. Cook for about 15 to 20 minutes or until rice is tender and liquid has been completely absorbed.
- Use a fork or serving spoon to fluff the rice and bean mixture. Garnish with fresh cilantro and lime wedges and serve.
Tips & Notes:
- When substituting canned beans to dried beans, follow this rule: 1 cup of dried beans is equals to 2 (15-ounce) cans of beans. Dried beans actually increases its weight and volume as they cook.
- Drain and rinse canned black beans thoroughly to get rid off that thick and goopy liquid that’s full of sodium.
- You may substitute it with brown rice, but have to adjust cooking time and rice to liquid ratio as brown rice cooks longer than white rice (almost double the time). For every cup of brown rice, you should add 2 1/2 cups of liquid.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Lisa Mitchell says
I am so glad I found this recipe, it is delicious and so easy to make and everyone absolutely loved it. I made it for the second time tonight and once again it was a hit !!!
imma africanbites says
Woohoo! Glad it was hit. I just made one yesterday. 🙂 Please stay tuned for more recipes. Have a great weekend!
Case says
Absolutely delicious! This will definitely become a staple. Thank you!
ImmaculateBites says
So glad you liked it Case! 🙂
David A. says
This looks great! Been wanting to try my own after getting it with most my meals in a recent visit to Anguilla. :-). Sorry if this is a dumb question but is the rice cooked before adding or just in the raw after rinsing? Thank you!
Immaculate Bites says
Hi David! Just after rinsing 🙂 Let me know how it turns out for you. Enjoy!
Tracy Clausen says
I’m so glad I found your website! This is a new family favorite – delicious and so easy to adjust toppings and add-one to what I have on hand. I just made a big pot for lunch today and added zucchini and fresh tomatoes, and it’s already nearly gone! Looking forward to trying more of your recipes!
Immaculate Bites says
Zucchini and fresh tomatoes are good additions, too! Thank you for sharing, Tracy! I’m also looking forward for you to try my other recipes and to hear from you again.
Allison says
Hi. What size is this? I’m interested in getting a new one and I like this size. Thank you.
Allison says
Hi.. What type of buillon? I’d like to try this. Thanks.
ImmaculateBites says
Hello Allison,
Chicken or beef would do just fine.
Mona Sabet says
Excellent! Tuned out perfecty- Adding to my list of favorites!
ImmaculateBites says
I am so glad this turned great for you, Mona! Thanks for stopping by!
Felicia Zenn says
I made this exactly as written and my family tore through it. This is definitely my go to recipe from here on out. I did add ham to brown in the beginning the 2nd time I made it for my meat eating family, and that was spectacular too. Great as a side or with diced ham as a main dish. Thank you!!
ImmaculateBites says
I love ham! This sounds delicious. Thanks for sharing, Felicia!
Rex Hutcheson says
This was a hit.
Cheryl Maureen says
Hi Imma,
Love your site and recipes, can I prepare this dish with Leftover cold brown rice
Too.
Thank you for your reaction.
Imma says
I wouldn’t recommend because it will become mushy.
m says
Here in Kenya, we also use prepare the beans in the same but add the coconut milk last, let it rest for sometime. it forms a milky stuff on the surface. Its mouth watering. It’s served with chapati.
ImmaculateBites says
Awesome1 Thanks for sharing this with us
Lise says
Hello ! I like this recipe and rice and beans is my favorite dish. I have a question though. Are the beans cooked before mixing them with the rice ? Because if they only have to be cooked for the short time, I think they’ll still be hard. Or should I soak them before ?
Thank you.
imma africanbites says
Hi. You don’t need to cook the beans since we’re using canned beans which are already precooked. Please see the blog post’s FAQs. Thank you for stopping by.
MsAnn says
Hi Imma!
On the Add Spices part of the recipe, do you mean Creole Seasoning instead of Italian Seasoning? I don’t see Italian Seasoning in the Ingredient Section.
imma africanbites says
Hi. I already updated the list. It should be creole (https://www.africanbites.com/creole-seasoning/) or taco seasoning (https://www.africanbites.com/homemade-taco-seasoning/)
Sandra Wright says
Love this and all the other recipes you prepare.
Leonidas M Carbajal says
Honduran black beans and rice is prepared very similar. But we add coconut milk as a last ingredient. Once ,all ingredients are joined. Try this.l will not have let you down. I crave this dish. Mom prepared this often with Carne asada. Basically grilled meat.And a green salad. Nice!!!!
imma africanbites says
I love coconut milk! Will check that one out. Thank you for stopping by.
Missy says
I have been scouring the internet to find a replica of black beans and rice my husband and I enjoyed in Hondurus. I have tried cooking the rice/black beans in coconut milk but hadn’t thought to add it at the end. Do you add it after everything is cooked and then just heat up thoroughly?
Thanks!!!!
ImmaculateBites says
I add one part coconut milk , 1 part water or replace water completely with coconut milk.
Christine says
Can you tell me if the calories are based on a per cup basis?
ImmaculateBites says
Hi Christine! The indicated calories are per serving.