30-Minute Black Beans and Rice
This 30-minute Black Beans and Rice recipe is filled with protein and packed with flavor for a wholesome vegan and gluten-free meal. Delicious and so easy to make, it should be part of your weekly rotation.
The day has come.
After 6+ years of blogging, I am finally sharing with you one of my the most frequently-made meals in the My Darling Vegan household: 30-minute Black Beans and Rice. I’m not sure why it’s taken so long to share this simple and wholesome meal; I suppose sometimes I forget that the most common meals still need recipes. In fact, some of my most popular recipes are among my simplest such as this creamy tomato soup and of course, these perfect vegan pancakes.
And so, without further ado, here we go!
I think you’re going to love these 30 minute Black Beans and Rice. They are packed with protein, filled with flavor, and super quick to make. Best of all, this recipe is kid-approved by some of the pickiest eaters I know. It’s a meal your family will love AND you can feel great about feeding them.
Let’s take a closer look, shall we?
How to Make Black Beans and Rice {Video}
A Complete Protein
You may have heard before that beans and rice are among the few plant-based foods that, when combined, make a complete protein. This means that together they contain the 9 essential amino acids that our bodies cannot produce on their own. While it’s not necessary to eat complete proteins at every meal, it is important that everyone, especially those on a plant-based diet, is paying attention to this.
The good news is that creating complete proteins is not hard on a vegan diet. When combining any bean or lentil with a grain like rice, quinoa, or whole wheat, you are getting all 9 essential amino acids, thus a complete protein, in your meal!
Wanna know more? Check out my article on vegan protein.
Recommended Ingredients & Equipment
Making this beans and rice recipe is so simple! They can be made in just 30 minutes for a hearty, protein-packed meal the whole family will love.
Ingredients & Substitutions
- Rice – I recommend brown rice because it has more protein and is much lower on the glycemic index than white rice. Brown rice also has great benefits such as being anti-inflammatory and high in important minerals such as magnesium and manganese. However, any rice will do.
- Oil – Use a high heat oil like coconut or avocado.
- Red Onion
- Garlic
- Bell Pepper – I prefer red for this recipe but any color will do
- Jalapeño – Omit if you are making this meal kid-friendly.
- Spices – Cumin, Cayenne, and Salt
- Fresh Lime
- Black Beans – 1 (15) oz can or 3/4 cup dried beans
Recommended Equipment
For this recipe, you will need a small pot (for the rice), a large skillet, and basic kitchen utensils including a chef’s knife and cutting board. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Black Beans & Rice
Step One – Cook the Rice
Cook rice according to package instructions. While rice is cooking, prepare everything else.
Step Two – Sauté Vegetables
In a large skillet, heat oil over medium heat. Add onions and garlic and sauté until onions are fragrant and translucent. Add bell peppers, jalapeño, and spices and stir to coat. Once the bell peppers are slightly tender, mix in the black beans.
Step Three – Assemble and Serve
Once the rice is done, add it to the seasoned black bean/veggie mixture and combine.
Serving and Storing
Serve this meal with fresh cilantro and lime. You can serve it inside a tortilla, alongside some crispy tofu, or with lettuce for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently heat over the stovetop or in a microwave. You can also freeze this meal for up to 2 months. When ready to eat, pull it out and let it thaw overnight in the refrigerator before reheating and serving.
Tips and Tricks
- This recipe is highly versatile. You can swap out black beans for kidney beans or pinto beans. You can also free to add any additional veggies such as zucchini, corn, and tomatoes.
- Beans and rice can also be made in an Instant Pot. For Instant Pot recipes, use dried beans. Set the manual mode to cook on high for 25 minutes.
More Easy Vegan Dinner Recipes
- Lemon Pepper Cauliflower Steak
- BBQ Tofu Bowl
- Easy Vegan Pad Thai
- Udon Noodle Stir Fry
- Skinny Fettuccine Alfredo
Black Beans and Rice
Ingredients
Instructions
- Cook rice according to package instructions. While rice is cooking, prepare the beans.
- Heat oil in a large cast iron skillet over medium heat. Add onions and garlic and sauté for 5-7 minutes, until translucent and fragrant.
- Add bell peppers and jalapeños and stir to combine.
- Stir in cumin, cayenne, salt, and lime juice.
- Add black beans, stirring until well combined, then bring to a simmer. Simmer for 5 minutes while rice continues to cook. Remove from heat.
- Stir in cooked rice and serve immediately with fresh cilantro and lime juice.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 
Lori Bee says
This is a staple in my house. My new comfort food! Quick, easy, flavorful, and the perfect amount of heat.
Camille says
This dish is delicious!
samar says
Love this simple and healthy recipe! Yummy.
Susan says
I made this a few days ago with a few modifications – No jalapeno pepper. It was delicious and easy to make. Will try again and maybe add some tomatoes or other veggies. Thanks!
Gillian Ross says
This my first time I’m trying to go vegan
Polly says
I’m just starting out on whole food plant based diet and it’s been hard finding easy cook, quick, adaptable meals that are tasty. This is the first one, and I actually look forward to eating it. Its become a regular.
Denise says
I added 1 fresh diced tomato. Delicious 😋, I will make again.
Thanks for the recipe 😊
Hookie says
What’s the amount per servings
Sarah McMinn says
It’s 312 per serving. About 1 1/2 cups worth of food.
Anna says
This was so easy make and everyone loved it! This is defiantly going to be a weeknight regular at our house!
Megan says
So good! I added more garlic and a can of diced tomatoes. My fiancé and I both love this recipe and have already made it a few times since I found this site a few months ago. There hasn’t been one recipe on here that I haven’t liked!
Thelma says
Is this spicy?
Sarah says
Not really but if you are sensitive to spice you can just omit the jalapeño.
Emma Li says
I just made this last night and hadn’t tasted it. Honestly I wasn’t looking forward to eating it because it looks boring, but I was shocked that it was so good!!
Black Rice Exporter says
You’re an inspiration to us foodies. Love your website!
Sarah says
Thank you!
Karen says
Made mine now added some sweet corn and it was define. Love this recipe will definitely make it again
mark says
can you define that?
Roni Brown says
I just made this, with added kale and broccoli and it was so delicious, will definitely make again. I used more cumin and lime juice, that’s just personal taste. Brilliant recipe!
vivian says
This was very good. I squeezed a little extra citrus on at the table because I am a citrus lover. I would definitely make it again. Thanks for a good recipe!
Bryan Martinez says
Oh I love this! I’m a fairly lazy person so I like making sure I keep my recipes easy so I don’t spend too much time cooking. I’ll definitely give this one a try for my next meal prep
elaine brochu dykstra says
How spicy is this rice & Bean ? I haven’t made it yet but I want to
Sarah says
Not very spicy. My kinds don’t mind the jalapeño in it and they are pretty sensitive to spice. However, you could half or omit the jalapeño all together if you’re concerned about it.
Manuel says
Just get your sriracha out and sprinkle or cover the way you like it.