Black Beans and Rice

Crystal ~


This makes a nice side dish. I use long grain rice; brown or white, but It takes longer to cook and uses more liquid. If you use minute rice or any other, you may need to adjust the amount of liquid according to the rice package directions.

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5 Min
45 Min
Stove Top


1 tablespoon olive oil
1 small onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 cup long grain brown rice, uncooked
1 teaspoon salt, or to taste
1 teaspoon cumin
½ teaspoon cayenne pepper
2 cups of broth, chicken or vegetable
4 cups black beans, drained and rinsed
1 tablespoon fresh parsley, chopped


1In a medium stockpot, heat the oil on medium heat.
2Add the onion, pepper, and garlic and sauté for 5 minutes.
3Add the broth and salt and bring to a boil; add in the rice and lower heat; cover pot. Cook until rice is done.
4Add in the beans, parsley, and spices the last 5 minutes just to heat through.

About Black Beans and Rice

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: American