Make this simple, protein-packed black beans and rice dish for a quick, budget-friendly weeknight dinner. It cooks entirely in one pot, minimizing cleanup.
Author:cookingbyjade
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon dried oregano
1 (15 ounce) can black beans, rinsed and drained
1 cup long-grain white rice
2 cups vegetable broth
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/4 cup chopped fresh cilantro, for garnish (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 minutes.
Add the minced garlic, cumin, chili powder, and oregano to the pot. Stir constantly for 1 minute until fragrant.
Stir in the rinsed black beans, white rice, and vegetable broth. Add the salt and pepper.
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 18 to 20 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during this time.
Remove the pot from the heat and let it stand, covered, for 5 minutes.
Fluff the rice and beans gently with a fork. Taste and adjust seasoning if needed.
Serve hot, garnished with fresh cilantro if you are using it.
Notes
For a richer flavor, substitute chicken broth for vegetable broth, or add 1/2 cup diced smoked sausage before adding the liquid.
This recipe is naturally vegetarian and gluten free. For a vegan meal, confirm your vegetable broth is plant-based.
You can prepare this dish ahead of time; it reheats well on the stovetop or in the microwave.