Black Beans and Rice

Finished dish in a white bowl with two lime wedges

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 17 votes

Print Pin

Cook Time: 30

Total Time: 30

Servings: 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