Black beans and rice is such a classic combination. There are dozens of ways to make it; this one is an easy recipe that cooks up quickly and tastes great.
Keep It Simple with Canned Beans
If you are really serious about your beans, you'll start with dry black beans and then cook them for an hour or two first. But then, that wouldn't be quick and easy. So we'll save that approach for another recipe. (A compromise? Cook the beans in a pressure cooker.)
This recipe is better for a "the chicken is on the grill, what am I going to serve it with?" side dish, and uses canned black beans.
Add More Flavor
By the way, my pal David recommends mixing some chopped canned green olives, the ones with pimentos in them, for giving an additional boost to basic black beans and rice.
Watch This Black Bean and Rice Recipe
What Kind of Rice to Use
Long-grain white rice is best for this recipe, since the grains will be fluffy and not stick together. You can use Basmati rice in place of regular long-grain for a more aromatic flavor. You can even substitute long grain brown rice for a healthier option, but be sure to cook the rice at least 15 minutes longer.
Best not to use short-grain rice, though, since those grains have more starch and will stick together.
Swaps and Substitutions
- Want more flavor? Use a chicken or vegetable broth in place of the water when cooking the rice.
- Out of Fresh Garlic? No problem! Just add up to 3 teaspoons of garlic powder in place of the minced garlic. Sure, it won't be as flavorful, but it'll work in a pinch.
- Our Favorite Canned Beans: You can use any canned beans in this recipe, but we love to use organic, low sodium beans. They have a better flavor and tend to hold their shape better.
- Hot Sauce Options: Not a Tabasco fan? Use your favorite hot sauce in place of it! Or you can simply omit it.
- Other Flavor Options: Instead of cayenne, you can use adobo seasoning or chili powder.
Ways to Use Up Leftovers:
- Stuff them in burritos or make a burrito bowl.
- Use them as fillings for vegetarian quesadillas.
- Top with cheese and bake for a hot and melty side dish.
- Toss them on a bed of greens with some corn and salsa, and you have an instant salad!
More Easy Recipes with Canned Beans:
- Easy Stovetop Baked Beans
- Chili Beans with Rice
- Texas Stacked Enchiladas with Corn and Black Beans
- Black Bean Burrito Bowl
- Mexican Quinoa Salad with Black Beans, Corn, and Tomatoes
Easy Black Beans and Rice
- 1 cup uncooked long-grain white rice
- 1 tablespoon extra virgin olive oil
- 1 small onion, chopped
- 1/2 green bell pepper, thinly sliced
- 1/2 red bell pepper, thinly sliced (for added flavor, you can substitute roasted red bell peppers or some chopped pimentos)
- 3 cloves garlic, minced
- 2 (16-ounce) cans of black beans, rinsed and drained
- 2 tablespoons white vinegar
- A few dashes of Tabasco or 1/4 teaspoon cayenne powder
- 1 teaspoon dried oregano or 1 heaping tablespoon fresh oregano, chopped
- Salt and pepper to taste
- Lime wedges and cilantro for garnish (optional)
Cook the rice:
Cook rice according to package instructions. White long-grain rice usually takes 15 minutes to cook once the water is simmering, and 10 minutes to sit and steam.
Sauté onions, bell peppers, and garlic:
Heat oil in a large skillet on medium high. Sauté onions and bell peppers for 3 to 4 minutes, until just beginning to soften, Then, add garlic and sauté a minute more.
Add beans, Tabasco, and vinegar, then simmer:
Add the black beans, vinegar, and Tabasco or cayenne. Add vinegar, and bring to a simmer. Reduce heat, cover, and let simmer for 5 more minutes.
Stir in rice and oregano:
Stir in the rice and oregano. Salt and pepper to taste. Sprinkle with chopped cilantro and serve with lime wedges on the side, if you wish.