This black beans and rice recipe is fast, healthy, and satisfying! Not to mention the fact that it’s incredibly tasty, and it comes together in 30 minutes or less. What more can you ask for in a meal?
I often prepare recipes that are “simple” in the sense that they’re considered classics. Key lime pie, stovetop mac and cheese, buttermilk biscuits, etc. However, to someone who’s new to cooking, these might not seem like simple recipes at all.
This black beans and rice recipe, on the other hand, couldn’t be easier. Food doesn’t have to be complicated to taste great and feel satisfying. Basic recipes like this one can be awesome if prepared with ingredients like chopped fresh herbs and some ground spices.
This recipe is so simple stupid, and I love it. It comes together in no time.
How to Make Black Beans and Rice
There’s no need for step-by-step photos with this recipe. Here’s what you do:
- Cook the rice (use equal parts water and low-sodium vegetable stock for the best results).
- Combine the remaining ingredients in a medium-sized bowl.
- Serve the black bean mixture over the rice.
That’s it! I like this with a bit of hot sauce or salsa, but there’s plenty of flavor to make it enjoyable on its own.
Recipe Notes and Substitutions
Raw Garlic: This recipe uses a bit of raw garlic, which I realize might be a turnoff for some people. However, the garlic adds a lot of flavor, so I highly recommend using it. There’s a fast and easy trick you can do to remove some of the bite (and bad breath) associated with raw garlic.
Place the garlic in a colander or fine mesh strainer and bring about 2 cups of water to a boil. Pour the water over the garlic, which will par-cook it. Mince and add to the black beans along with the remaining ingredients!
Substituting Beans: This recipe will work with a variety of beans, so use what you have on hand! I think it would be great with pinto or white beans. Possibly chickpeas as well, though I might peel them first.
Also, you can obviously cook the beans from scratch, if that’s your preference. I wanted to keep this recipe as quick and easy as possible, so I used canned beans.
More 30 Minute Meals
If you love this recipe, be sure to check out my creamy mushroom pasta, baked teriyaki salmon, and my roundup of 10 easy dinner recipes that are all 30 minutes or less!
You can also see my full archive of 30 minute meals here!
Black Beans and Rice
- 1 cup long-grain brown rice (see notes)
- 1 1/4 cups vegetable or chicken stock (or low-sodium broth)
- 1 1/4 cup water
- 3/4 teaspoon kosher salt, divided
- 2 cans black beans, drained and rinsed
- 1/2 cup cilantro, finely chopped
- 1/2 cup parsley, finely chopped
- 1 teaspoon ground cumin
- 1 large or 2 small garlic cloves, minced
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon ground black pepper
- Optional: 1/2 - 1 jalapeño, finely diced
- In a medium-sized saucepan, combine the rice, stock, water, and 1/4 teaspoon of salt. Prepare rice according to package instructions.
- In a medium-sized bowl, combine black beans, cilantro, parsley, cumin, garlic, and olive oil, remaining 1/2 teaspoon salt, pepper, and jalapeño (if using). Serve over rice.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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