Rice With Black Beans Recipes

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CUBAN BLACK BEANS AND RICE



Cuban Black Beans and Rice image

Cuban Black Beans and Rice is a simple, satisfying side dish bursting with Latin flavors like garlic, oregano, and cumin.

Provided by Liz DellaCroce

Categories     Side Dish

Time 10h

Number Of Ingredients 15

1 pound black beans - dried
3 cloves garlic
4 bay leaves (divided)
2 tablespoons extra virgin olive oil
1 medium onion (diced)
1 red bell pepper (seeded and diced)
2 cloves garlic (minced)
1 tablespoon salt
1 tablespoon cumin
1 tablespoon dried oregano
1 teaspoon pepper
1/2 teaspoon cayenne
2 cups long grain white rice (rinsed)
4 cups chicken broth (low sodium)
minced cilantro and lime wedges (to serve)

Steps:

  • Soak beans overnight to soften and remove any small hard stones. The next day, strain and rinse soaked beans with fresh water.
  • To cook beans, place in a large pot and add enough water to cover the beans by two inches. Carefully smash whole garlic cloves with the back of a knife and add to the pot of beans along with 2 of the bay leaves.
  • Bring the pot to a boil then reduce heat to low and simmer until tender (90 minutes or up to two hours.) Set aside once cooked.
  • Next, in a large Dutch oven, heat olive oil over medium-high heat and sauté onions, peppers, and garlic. Add spices (salt through cayenne) and continue stirring until vegetables have softened, 4-6 minutes.
  • Rince rice in a strainer until the water comes out clear
  • Stir in rinsed (uncooked) rice and sauté for 2 minutes so that the rice starts to toast and lightly brown.
  • Pour in chicken broth and add reserved, cooked black beans along with bay leaves. Stir once then bring to a boil. Stir a second time then reduce heat to low and place a tightly fitting lid on the pot. Cook until liquid has been absorbed, about 15 minutes.
  • Use a fork to loosen the rice and bean mixture then serve with fresh cilantro and lime wedges.

Nutrition Facts : Calories 220 kcal, Carbohydrate 51.3 g, Protein 10.7 g, Fat 1.6 g, SaturatedFat 0.2 g, Sodium 724 mg, Fiber 13.1 g, Sugar 2 g, UnsaturatedFat 1.4 g, ServingSize 1 serving

QUICK AND EASY BLACK BEANS AND RICE



Quick and Easy Black Beans and Rice image

This is a recipe I use in lieu of kidney beans and rice because I just happen to love the flavor of black beans. We never have leftovers of this side dish!

Provided by Paula

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 40m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
2 cups water
1 (15.5 ounce) can black beans
1 teaspoon ground cumin
1 beef bouillon cube
1 cup rice
½ teaspoon Creole seasoning, or to taste
½ teaspoon dried cilantro

Steps:

  • Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
  • Stir water, black beans, cumin, and beef bouillon cube into the onion and garlic mixture; bring to a boil, add rice, cover, and simmer until the rice is tender and the moisture is absorbed, about 20 minutes.
  • Gently stir Creole seasoning and cilantro into the beans and rice.

Nutrition Facts : Calories 233.3 calories, Carbohydrate 39.9 g, Fat 5 g, Fiber 5.8 g, Protein 7 g, SaturatedFat 0.8 g, Sodium 468.7 mg, Sugar 0.8 g

CLASSIC BLACK BEANS AND RICE



Classic Black Beans and Rice image

This is a typical dish served in Cuba or Puerto Rico, each country has their own method of preparation. You can flavor this dish with meat, but I left it out as I serve it as a side dish with my meats. It is an easy and healthy short cut and takes about 30 minutes to cook.

Provided by Dawn399

Categories     White Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1/2 cup chopped onion
1/4 cup chopped green pepper
2 cloves of minced garlic
1 (15 ounce) can black beans (undrained)
3/4 cup water
1 teaspoon oregano
1/4 teaspoon sugar
1 package sazon goya (without annato *see note)
1 tablespoon cooking wine or 1 tablespoon cider vinegar
2 cups cooked white rice

Steps:

  • Heat oil in a medium sauce pan, sauté onion,green pepper, and garlic.
  • Sauté until tender@8-10 minutes.
  • Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced@ 20 minutes.
  • Serve over white rice.
  • I like to mash a few of the beans with the back of a spoon to flavor the sauce.
  • Note: if you do not have Sazòn Goya an appropriate substitute would be ground cumin, chicken bouillon, and garlic salt to taste.

RICE WITH BLACK BEANS



Rice with Black Beans image

Good rice, beans, and tomato dish that takes about 20 minutes to prepare.

Provided by Rebecca Tally

Categories     100+ Everyday Cooking Recipes     Vegan

Time 20m

Yield 8

Number Of Ingredients 7

1 onion, chopped
1 tablespoon vegetable oil
1 (14.5 ounce) can stewed tomatoes
1 (15 ounce) can black beans, undrained
½ teaspoon dried oregano
½ teaspoon garlic powder
1 cup instant white rice

Steps:

  • In a large saucepan, cook and stir onion in oil until tender and translucent, but not brown. Add tomatoes, beans, oregano and garlic powder. Bring to boil. Stir in rice, return mixture to a boil. Reduce heat to simmer, and cover.
  • Let mixture simmer for 5 minutes. Remove pan from heat and let stand 5 minutes before serving.

Nutrition Facts : Calories 79.9 calories, Carbohydrate 14.4 g, Fat 2 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 114 mg, Sugar 2.4 g

EASY BLACK BEANS AND RICE



Easy Black Beans and Rice image

Using canned beans makes this dish not just quick and easy but delish! And you have everything in your cabinet so make it now!

Provided by Rita1652

Categories     One Dish Meal

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 teaspoon olive oil
1 large onion, chopped finely
1 red pepper, diced
3 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups vegetable broth, see my recipe posted or use store bought
1 teaspoon ground cumin
1 teaspoon curry powder
1/2 teaspoon cayenne pepper
4 cups canned black beans, drained

Steps:

  • In a stockpot over medium-high heat, heat the oil.
  • Add the onion,pepper and garlic and saute for 4 minutes.
  • Add the rice and saute for 2 minutes.
  • Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes.
  • Add the spices and black beans.

Nutrition Facts : Calories 194.3, Fat 1.2, SaturatedFat 0.2, Sodium 464.2, Carbohydrate 37.4, Fiber 9.6, Sugar 1.5, Protein 8.9

QUICK BLACK BEANS AND RICE



Quick Black Beans and Rice image

Some say beans and rice is the most nutritious and well balanced meal in the world! Try adding your favorite chutney or salsa to this dish when you serve it!

Provided by Kathy Miller

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
1 onion, chopped
1 (15 ounce) can black beans, undrained
1 (14.5 ounce) can stewed tomatoes
1 teaspoon dried oregano
½ teaspoon garlic powder
1 ½ cups uncooked instant brown rice

Steps:

  • In large saucepan, heat oil over medium-high. Add onion, cook and stir until tender. Add beans, tomatoes, oregano and garlic powder. Bring to a boil; stir in rice. Cover; reduce heat and simmer 5 minutes. Remove from heat; let stand 5 minutes before serving.

Nutrition Facts : Calories 271.4 calories, Carbohydrate 47.8 g, Fat 5.3 g, Fiber 8.8 g, Protein 10 g, SaturatedFat 0.5 g, Sodium 552.4 mg, Sugar 4.8 g

BEST BLACK BEANS AND RICE



Best Black Beans and Rice image

Here's how to make the best black beans and rice! This classic Latin-style side dish is perfect with tacos or as a lunch idea.

Provided by Sonja Overhiser

Categories     Side Dish

Time 30m

Number Of Ingredients 12

3 cups cooked (1 cup dry) white long grain rice
1 medium sweet onion
1 green bell pepper
6 garlic cloves
2 15-ounce cans black beans or (or 3 cups cooked or Instant Pot black beans)
2 tablespoons salted butter (substitute olive oil for vegan)
1 tablespoon olive oil
2 teaspoons cumin
2 teaspoons oregano
1 teaspoons kosher salt
2 tablespoons lime juice (juice of 1 lime)
Fresh cilantro, for a garnish

Steps:

  • Start the rice: use How to Cook Basmati Rice or Instant Pot White Rice.
  • Mince the onion. Chop the pepper into a small dice. Mince the garlic.
  • Drain and rinse the beans.
  • In a large skillet, heat the butter and olive oil over medium high heat. Once melted, add the onion, bell pepper, and garlic. Cook for 10 minutes, stirring occasionally until the onions are translucent and lightly browned. Add the beans, cumin, oregano, and kosher salt and stir to combine. Cook for 3 minutes until warmed and fragrant, then stir in rice for 1 minute until heated through.
  • Remove from the heat and add the lime juice. Serve garnished with fresh cilantro.

Nutrition Facts : Calories 229 calories, Sugar 1.6 g, Sodium 662.5 mg, Fat 5.2 g, SaturatedFat 2.2 g, TransFat 0.1 g, Carbohydrate 38.2 g, Fiber 6.9 g, Protein 7.7 g, Cholesterol 7.6 mg

BLACK BEANS AND RICE



Black Beans and Rice image

Make and share this Black Beans and Rice recipe from Food.com.

Provided by dicentra

Categories     Long Grain Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

cooking spray
1/4 cup onion, chopped
1/4 cup green onion, sliced
4 garlic cloves, minced
1 cup long grain rice
2 1/2 cups vegetable broth
1 (15 ounce) can black beans, drained and rinsed
2 tablespoons finely chopped cilantro

Steps:

  • Spray saucepan with cooking spray. Heat over medium until hot.
  • Saute onions and garlic until tender; about 5 minutes.
  • Add rice; cook over medium heat until rice is lightly browned, 2-3 minutes, stirring frequently.
  • Add broth to saucepan and heat to boiling; reduce heat and simmer, covered, until rice is tender, 20-25 minutes, adding beans during the last 5 minutes.
  • Stir in cilantro, season to taste with salt and pepper.

Nutrition Facts : Calories 213.3, Fat 0.6, SaturatedFat 0.2, Sodium 3.6, Carbohydrate 43.1, Fiber 6.8, Sugar 0.4, Protein 8.8

BEST EVER BLACK BEANS AND RICE



Best Ever Black Beans and Rice image

This recipe I tweaked to our family's liking. I love to serve this either wrapped in a tortilla or on a bed of rice. We love it!!!

Provided by J Bowen

Categories     Black Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 teaspoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 jalapeno pepper, seeded, chopped
1 red pepper, chopped
1 1/2 cups low sodium chicken broth
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
1/2 teaspoon cilantro
1 1/2 teaspoons oregano
1 1/2 tablespoons Splenda sugar substitute
2 (3 1/2 cup) cans canned black beans, semi drained
1 (14 1/2 ounce) can whole kernel corn, drained
1 (14 1/2 ounce) can diced tomatoes

Steps:

  • Heat olive oil in pot and saute onion, garlic and pepper.
  • Add broth, spices, tomatoes, corn & beans, cover and let cook for about 30 min on low or until thickend.
  • **We like to cook white rice and serve it in a tortillia with cheddar cheese.**Yum**.

QUICK AND EASY BLACK BEANS AND RICE



Quick and Easy Black Beans and Rice image

This Black Beans and Rice recipe uses canned beans as a shortcut and is SO quick and easy, vegan, healthy, and protein-packed, with phenomenal fresh flavor and texture. The whole family will love it!

Provided by Elizabeth Lindemann

Categories     Dinner

Time 25m

Number Of Ingredients 13

1 cup short grain white rice
2 cups water
1/2 teaspoon kosher salt
juice of one lime
2 tablespoons fresh cilantro (roughly chopped)
1 tablespoon extra-virgin olive oil
1 small onion (finely diced)
28 oz. can black beans (drained and rinsed)
1 teaspoon cumin
1/2 teaspoon kosher salt
1 cup water
juice of one lime
2 tablespoons fresh cilantro (roughly chopped)

Steps:

  • To make the rice, bring water to a boil, add rice (1 cup) and kosher salt (1/2 teaspoon), stir, and simmer until cooked (about 15-20 minutes). When done, fluff with a fork, stir in the cilantro and lime juice, and adjust seasonings if necessary.
  • While the rice is cooking, make the beans. Sauté the diced onion in the olive oil (1 tablespoon) over medium-high heat in a medium pot until softened and beginning to brown (about 2-3 minutes).
  • Add drained and rinsed black beans, cumin (1 teaspoon), kosher salt (1/2 teaspoon), and water (1 cup). Stir, bring to a boil, and simmer uncovered for about 10 minutes.
  • Turn off the heat. Use a potato masher to mash the beans a few times, thickening the mixture, but leaving most of the beans intact. If you don't have a potato masher, you can use a fork on the side of the pot.
  • Stir in the lime juice and fresh chopped cilantro (2 tablespoons) and season with more salt if necessary.
  • Serve the beans on top of the rice as a side or meal.

Nutrition Facts : Calories 393 kcal, Carbohydrate 72 g, Protein 15 g, Fat 4 g, Sodium 1357 mg, Fiber 14 g, Sugar 1 g, ServingSize 1 serving

BLACK BEANS AND RICE



Black Beans and Rice image

Chopped avocado and a squeeze of lime add fresh flavor to this classic pantry dish.

Provided by Martha Stewart

Number Of Ingredients 12

3 tablespoons olive oil
1 medium white onion, chopped
2 cloves garlic, minced
3/4 teaspoon coarse salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
2 (15.5-ounce) cans black beans, drained and rinsed
1/2 cup water
3 cups cooked white rice
1 avocado, chopped
1 lime, cut into wedges

Steps:

  • Heat 2 tablespoons oil in a large saute pan over medium-high heat. When oil shimmers, add garlic, salt, and half the onion. Cook, stirring occasionally, until onion is soft and translucent, about 3 minutes.
  • Stir in black pepper, cumin, and oregano and cook 1 minute more.
  • Add beans and water to pan and continue cooking, stirring occasionally, until beans are warmed through, about 5 minutes. Remove from heat and stir in remaining tablespoon oil.
  • Serve black beans over white rice and garnish with remaining onion, avocado, and lime wedges.

EASY BLACK BEANS AND RICE



Easy Black Beans and Rice image

Easy Black Beans and Rice is a delicious and simple recipe. Featuring bell peppers, onion, garlic, spices, and a splash of Tabasco, this dish is full of flavor and comes together in only 30 minutes!

Provided by Elise Bauer

Categories     Side Dish     Budget     Pantry Meal     Quick and Easy     Bean     Black Bean     Caribbean     Rice     Rice and Beans

Time 35m

Yield 6

Number Of Ingredients 12

1 cup uncooked long-grain white rice
1 tablespoon extra virgin olive oil
1 small onion, chopped
1/2 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced (for added flavor, you can substitute roasted red bell peppers or some chopped pimentos)
3 cloves garlic, minced
2 (16-ounce) cans of black beans, rinsed and drained
2 tablespoons white vinegar
A few dashes of Tabasco or 1/4 teaspoon cayenne powder
1 teaspoon dried oregano or 1 heaping tablespoon fresh oregano, chopped
Salt and pepper to taste
Lime wedges and cilantro for garnish (optional)

Steps:

  • Cook the rice: Cook rice according to package instructions. White long-grain rice usually takes 15 minutes to cook once the water is simmering, and 10 minutes to sit and steam.

Nutrition Facts : Calories 297 kcal, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 11 g, Protein 12 g, SaturatedFat 0 g, Sodium 632 mg, Sugar 2 g, Fat 3 g, ServingSize Serves 6, UnsaturatedFat 0 g

BLACK BEANS AND RICE



Black Beans and Rice image

Provided by Ingrid Hoffmann

Categories     side-dish

Time 1h5m

Yield 16 servings

Number Of Ingredients 12

1/4 cup olive oil
2 onions, finely chopped
2 green bell peppers, chopped
3 garlic cloves, chopped
4 bay leaves
1 tablespoon ground cumin
2 cups long-grain white rice
4 (14-ounce) cans black beans, drained and rinsed
2 (14-ounce) cans diced tomatoes with green chiles drained
2 cups water
1/4 cup apple cider vinegar
Kosher salt and freshly ground black pepper

Steps:

  • Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.
  • Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.

BLACK BEANS & RICE



Black beans & rice image

A simple two-ingredient side to serve with all manner of mains - try it with barbecued meat or vegetarian salads

Provided by Jennifer Joyce

Categories     Side dish

Time 15m

Number Of Ingredients 2

250g basmati rice
2 x 400g cans black bean , drained and rinsed

Steps:

  • Put the rice in a large saucepan with a fitted lid. Cover with plenty of water and boil until al dente, about 8 mins. Drain and put back in the pan. Add the beans and stir through. Put the lid on and warm through for 5 mins before serving.

Nutrition Facts : Calories 222 calories, Carbohydrate 39 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium

BLACK BEANS AND RICE



Black Beans and Rice image

The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Daisy

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 30m

Yield 10

Number Of Ingredients 8

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
¾ cup uncooked white rice
1 ½ cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
3 ½ cups canned black beans, drained

Steps:

  • In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
  • Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g

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