30-Minute Black Beans and Rice

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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.

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

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.

More Easy Vegan Dinner Recipes

• Lemon Pepper Cauliflower Steak
• BBQ Tofu Bowl
• Easy Vegan Pad Thai
• Udon Noodle Stir Fry
• Skinny Fettuccine Alfredo

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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.

5 from 8 votes

Print Pin Rate

Cook Time: 30 minutes

Total Time: 30 minutes

Servings: 4 people

Calories: 312kcal

Author: Sarah McMinn

Ingredients

• 1 cup brown rice
• 1 tsp oil
• 1 small red onion, diced
• 2-3 cloves garlic, minced
• 1/2 red bell pepper, chopped
• 1 small jalapeño, seeded and thinly sliced
• 1 tsp cumin
• 1/4 tsp cayenne
• 1/2 - 1 tsp salt
• juice of 1 lime
• 1 can black beans, drained and rinsed

US Customary - Metric

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.

Video

Notes

Serving and Storing - Serve this meal with fresh cilantro and lime. 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.

Recipe Tips - 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.

Variations - 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.

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Nutrition

Calories: 312kcal | Carbohydrates: 62g | Protein: 9g | Fat: 1g | Sodium: 4mg | Potassium: 298mg | Fiber: 6g | Vitamin A: 45IU | Vitamin C: 0.7mg | Calcium: 41mg | Iron: 2.1mg