If Black Beans and Rice isn’t already in your weeknight dinner hall of fame, today’s the day it gets its jersey retired. This cozy, spicy, pantry-friendly classic is the kind of meal that feels like you tried really hard… even though you mostly just opened a couple cans and let your stove do the heavy lifting (we love a low-drama dinner).
You’ll get fluffy rice, smoky spices, tomatoes-with-a-little-attitude, and tender black beans all snuggled together in one pot. It’s hearty, budget-friendly, and somehow tastes even better the next day—like it went to sleep and woke up with more personality.
Grab your biggest spoon. Let’s cook.
Table of Contents
Why You’ll Love This Black Beans and Rice
- One pot, minimal mess. Because dishes should not be a personality trait.
- Big flavor, simple ingredients. Pantry staples + a few spices = magic.
- Filling and flexible. Serve it as a main, a side, or “I’m eating out of the pot” mode.
- Meal-prep gold. This reheats like a dream.
Ingredients You’ll Need
Here’s what’s going into this pot of happiness:
- 2 tablespoons vegetable oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 3/4 cup uncooked white rice
- 1 1/2 cups chicken broth
- 14 ounces canned diced tomatoes with chilis
- 2 teaspoons ground cumin
- 2 teaspoons turmeric
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/4 teaspoon cayenne pepper
- 30 ounces canned black beans (2 cans), drained and rinsed
How to Make Black Beans and Rice (Step-by-Step)
1) Sauté your flavor base
Set a pot over medium-high heat and add the vegetable oil. Toss in the chopped onion and minced garlic, then cook for about 4 minutes, stirring now and then.
You’re looking for the onion to soften and turn slightly golden. Your kitchen should smell like, “Yes, I know what I’m doing.”
2) Toast the rice (tiny step, huge payoff)
Add the uncooked white rice to the pot. Stir it around for 2 minutes.
This little toast session helps the rice taste nuttier and keeps it from turning mushy later. Basically, you’re giving it confidence.
3) Simmer until the rice is fluffy
Pour in the chicken broth and the canned diced tomatoes with chilis. Bring everything to a boil.
Once it’s bubbling, lower the heat to a gentle simmer, cover the pot, and cook for 20 minutes. No peeking every 30 seconds—steam is doing important work in there.
4) Finish with spices + beans
After 20 minutes, add:
- cumin
- turmeric
- salt
- pepper
- cayenne
- drained and rinsed black beans
Stir everything together until the beans are warmed through and the spices are evenly mixed. Give it a taste and adjust seasoning if you want a little more salt or heat.
That’s it. You just made Black Beans and Rice like a pro.
Chef Omar’s Tips (So It Turns Out Perfect Every Time)
- Keep the simmer gentle. If it’s boiling hard the whole time, the rice can cook unevenly and the bottom might get a little… “crispy surprise.”
- Rinse the black beans. It reduces excess salt and that can-liquid thickness. (Unless you enjoy “mystery bean goo.” No judgment. Okay, a little judgment.)
- Let it rest 5 minutes after cooking. Turn off the heat, keep it covered, and let the steam finish the job. Fluffier rice, happier life.
- Want it spicier? Add a pinch more cayenne—or top with hot sauce. Just don’t blame me when you start fanning your mouth dramatically over the sink.
A Little Story From My Kitchen
This recipe became a regular in my kitchen after one of those “friends are stopping by in 20 minutes” moments. You know the kind—your house is fine, your hair is questionable, and your fridge is giving “minimal options.”
I had rice. I had beans. I had canned tomatoes with chilis that were clearly waiting for their big moment. Twenty-something minutes later, everyone was hovering around the pot like it was a campfire, spooning up bites and asking, “Wait… what did you put in this?”
Answer: not much—just the right things.
Serving Ideas (Make It a Whole Thing)
This Black Beans and Rice is great as-is, but if you want to dress it up:
- Top with chopped cilantro, sliced green onions, diced avocado, or a squeeze of lime
- Add protein: shredded chicken, sautéed shrimp, or a fried egg (runny yolk = luxury)
- Serve with a simple salad, roasted veggies, or warm tortillas
Or just eat it from a bowl on the couch. Culinary peace comes in many forms.
FAQs About Black Beans and Rice
Can I use brown rice instead of white?
You can, but it needs a longer cook time and usually more liquid. Brown rice often takes 35–45 minutes. If you try it, keep an eye on the broth level and don’t be afraid to add a splash more as it cooks.
How long does Black Beans and Rice keep in the fridge?
Stored in an airtight container, it’s great for up to 4 days. It reheats beautifully in the microwave or on the stovetop with a small splash of broth or water to loosen it up.
Can I make it vegetarian?
Absolutely. Swap the chicken broth for vegetable broth. Everything else is already vegetarian-friendly.
Is this freezer-friendly?
Yes! Cool it completely, then freeze in portions for up to 2–3 months. Thaw overnight in the fridge, then reheat with a little broth or water.
My rice is a little sticky—what happened?
Usually it’s one of two things: the heat was too high, or it needed a few minutes of resting time. Next round, keep the simmer gentle and let it sit covered for 5 minutes after cooking.
Bring This Black Beans and Rice Into Your Weeknight Rotation
When life is busy (and let’s be real—when isn’t it?), Black Beans and Rice is the kind of reliable, flavorful dinner that shows up for you. It’s warm, filling, and made from ingredients that don’t demand a special trip to the store.
So the next time you’re staring into the pantry like it’s a puzzle, remember: you’re only one pot away from a seriously satisfying bowl of Black Beans and Rice.
Keep the Bean Party Going: Internal Links You’ll Love
- If you’re craving the same cozy, budget-friendly vibes with a Southwest twist, hop over to Southwest Lentils and Rice Skillet—it’s a weeknight hero with big, bold flavor.
- Want to turn this into a full “beans-on-beans” dinner moment? Pair your bowl with Easy Black Bean Tacos for a fun build-your-own spread (and yes, tacos + rice is always a good decision).
- If you love hearty spoonable comfort, you’ll probably also be obsessed with Hearty Black Bean and Squash Stew—same bean energy, extra cozy factor.
- And for the meal-preppers and fridge-organizers among us, don’t miss How Long Do Beans Last in the Fridge? so your leftover Black Beans and Rice stays fresh, safe, and ready for round two.
⭐ Before you go: If you made this Black Beans and Rice, leave a quick star rating and a short review—tell me if you went mild, spicy, or “I added hot sauce with reckless confidence.” ⭐⭐⭐⭐⭐
Black Beans and Rice
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A cozy, one-pot Black Beans and Rice recipe made with pantry staples, warm spices, and bold flavor. Easy, filling, and perfect for busy weeknights or meal prep.
Ingredients
2 tablespoons vegetable oil
1 yellow onion, chopped
2 cloves garlic, minced
¾ cup uncooked white rice
1½ cups chicken broth
14 oz canned diced tomatoes with chilis
2 teaspoons ground cumin
2 teaspoons turmeric
1 teaspoon kosher salt
¼ teaspoon coarse ground black pepper
¼ teaspoon cayenne pepper
30 oz canned black beans (2 cans), drained and rinsed
Instructions
Heat vegetable oil in a large pot over medium-high heat.
Add chopped onion and minced garlic; cook for 4 minutes until softened and fragrant.
Stir in the rice and cook for 2 minutes, lightly toasting it.
Pour in chicken broth and diced tomatoes with chilis. Bring to a boil.
Reduce heat to low, cover, and simmer for 20 minutes until rice is tender.
Add cumin, turmeric, salt, black pepper, cayenne, and black beans. Stir well.
Cook uncovered for 2–3 minutes until beans are heated through. Serve warm.
Notes
For a vegetarian version, swap chicken broth for vegetable broth.
Adjust cayenne for more or less heat.
Leftovers keep well and taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Dish
- Method: One-Pot, Stovetop
- Cuisine: Latin-Inspired, American
Nutrition
- Serving Size: 1 Serving
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg