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Home » Recipes » 30-Minute Black Beans and Rice

30-Minute Black Beans and Rice

by Sarah McMinn / Posted: July 23, 2018 / Updated: July 23, 2020 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 30 mins

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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.
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.
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.
This 30-minute Black Beans and Rice recipe if 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. #vegan #glutenfree #veganrecipes #riceandbeans #easydinners

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.

Black beans and rice in a white bowl

Disclosure: This post may contain affiliate links.

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?

Cooked black beans in a small bowl next to cilantro and onions

Table of Contents show
How to Make Black Beans and Rice {Video}
A Complete Protein
Recommended Ingredients & Equipment
How to Make Black Beans & Rice
Serving and Storing
Tips and Tricks
More Easy Vegan Dinner Recipes
Black Beans and Rice

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 ¾ 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.

Sautéed onions, peppers, and black beans

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.

Black beans and rice in a large cast iron skillet

Step Three - Assemble and Serve

Once the rice is done, add it to the seasoned black bean/veggie mixture and combine.

Finished dish in a white bowl with two lime wedges

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

  1. 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.
  2. 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

Finished dish in a white bowl with two lime wedges

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 14 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, uncooked
  • 1 tsp oil
  • 1 small red onion, diced
  • 2-3 cloves garlic, minced
  • ½ red bell pepper, chopped
  • 1 small jalapeño, seeded and thinly sliced
  • 1 tsp cumin
  • ¼ tsp cayenne
  • ½ - 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.

 

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

@mydarlingvegan on Instagram
If you give this recipe recipe a try, snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!
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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 4-Week Vegan Meal Plan.

Follow me on Instagram, Facebook, and Pinterest and read more about me here.

Reader Interactions

Comments

  1. Lindsay says

    March 15, 2022 at 9:43 am

    5 stars
    Made this without the jalepeno and it was really good! Will make again, thanks for the easy recipe.

    Reply
  2. Vickie says

    March 08, 2022 at 10:06 am

    5 stars
    Excellent! Quick, easy, and so flavorful. Thanks for the recipe.

    Reply
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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

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