Black Beans And Rice Recipe

This quick and easy recipe for Black Beans and Rice is delicious! Made with sofrito, canned black beans and long-grain rice.

Serve these rice and beans as a meatless main dish with avocado or a side with steak, pork chops, grilled chicken, and more. My husband is half Puerto Rican, and rice and beans are his love language, so I make this delicious dish all the time! This healthy Black Beans and Rice recipe is similar to my Cuban Arroz Congri, with a few differences. They’re so easy to make and always a hit. A few more of my favorite Latin bean recipes are Dominican Beans, Arroz con Gandules, and Mexican Pinto Beans.

Rice and black beans both have protein, and beans are full of fiber. Paired together, they provide a very filling meal. One serving has 6.5 grams of protein and 4.5 grams of fiber. They also both have a variety of vitamins and minerals.

Leftovers are good in the fridge for up to five days or in the freezer for a few months. Store them in smaller airtight containers for individual portions or larger ones to pull out for dinner for the whole family when you need a quick side dish. Thaw them overnight in the refrigerator and warm them on the stove or in the microwave.

This rice and beans dish can be eaten as a meal or served as a side with a protein, like: 5

Black Beans & Rice Recipe

Black Beans & Rice is one of the best side recipes out there! Flavoured with a squeeze of lime juice, garlic and spices, this rice recipe is our family favourite!

Prep: 5min

Total: 30min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 216 kcal, Carbohydrate 40 g, Protein 4 g, Fat 4 g, Sodium 434 mg, servingSize 1 serving

Ingredients:

• 2 tablespoons olive oil
• 1 onion, (finely chopped)
• 5 cloves garlic, (minced)
• 1 1/2 teaspoons ground cumin
• 2 cup uncooked white rice, (long grain or jasmine rice)
• 4 cups chicken broth (or stock)
• 2x 14 ounce cans black beans, (drained and rinsed)
• 3-4 tablespoons lime juice, ((adjust to your tastes))
• 4 tablespoons finely chopped coriander (or parsley), (to garnish)

Instruction:

1. Heat oil in a stockpot or saucepan over medium-high heat. Add the onion and sauté until onion is transparent. Add the garlic and sauté for a further minute. Add the cumin and rice, mix the flavours through and sauté for a further minute.
2. Pour in the broth and beans, bring to a boil, cover, reduce heat and simmer for 20 minutes, or until rice is tender (stirring half way through).
3. Remove from heat and drizzle with a small amount of olive oil (about 2 teaspoons), lime juice and cilantro. Taste test; season with a little salt and pepper, only if needed and as desired.

Black Beans and Rice

This quick and easy recipe for Black Beans and Rice is delicious! Made with sofrito, canned black beans and long-grain rice.

Prep: 15min

Total: 50min

Yield: 8

Serving Size: 7 /8 cup

Nutrition Facts: servingSize 7 /8 cup, calories 236 kcal, Carbohydrate 46.5 g, Protein 6.5 g, Fat 2 g, Saturated Fat 0.5 g, Sodium 331 mg, Fiber 4.5 g, Sugar 0.5 g

Ingredients:

• 1 tablespoon olive oil
• 1/4 cup sofrito (I keep this in my freezer)
• 1 can black beans (rinsed and drained)
• 2 cups long grain rice (I like Carolina)
• 3 1/2 cups water
• 1 packet Sazon with achiote (or 1/2 tablespoon homemade sazon)
• 1 large vegetable or chicken bouillon cube (such as Maggi)
• 1 teaspoon kosher salt

Instruction:

1. Heat a medium heavy pot with a tight fitted lid over medium heat and add the oil.
2. Add the sofrito and cook until it melts and becomes fragrant, stirring 3 to 4 minutes.
3. Add the rinsed beans and rice and mix well.
4. Add the water, sazon, bouillon and salt, stir and let it cook, boiling over medium heat until the liquid is almost all absorbed and just skims the top of the rice.
5. Quickly cover the lid and cook low heat 15 minutes.
6. Remove from heat and let it sit 5 to 8 minutes more, without lifting the lid so the steam finishes the rice.
7. Fluff with a fork and enjoy.

How To Make Black Beans And Rice

FAQ

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