Let's make Black Beans and Rice! This is one of my favorite budget meals that is healthy, full of protein, and has plenty of fiber. Made with canned black beans, this dish comes together in only 30 minutes. But if you want to use dried black beans, you'll need to soak them overnight first.
Can't get enough of simple meals? You might like my chicken fajitas.
About This Recipe
I'll be completely honest, I don't make beans and rice that often. As a food blogger, I usually get to cook lots of unique dishes. And those dishes are usually more fun and complicated than black beans and rice. However, I had to reschedule a Christmas dinner I was planning for some old coworkers this week. And I didn't buy groceries for that day yet, so I decided to make black beans and rice! Of which I had all the ingredients at home.
I cannot overstate how much I love this dish. Every time I make it, I'm surprised at how good it tastes. My secret is adding a cup of salsa to the rice while it's cooking (a tip I learned from the frugal subreddit years ago). It adds some much-needed acidity and a bit of a Mexican flair. And I think anyone would agree the Mexicans have some of the best rice dishes in the world.
Key Ingredients
Black beans: I used canned black beans because I didn't soak any dried black beans the night before. However, I highly recommend dried black beans if you have them, as they are much cheaper in the long run.
Rice: I used white jasmine rice. Any long-grain rice should work. I've made this with brown rice and basmati rice before too, and they turned out great. You just need to add a bit more water since those types of rice require a little longer cooking to soften.
Salsa: I like using salsa because it has some seasonings mixed into it. You could just use diced tomatoes as well but make sure to add extra salt or chicken bouillon powder to season the dish.
Onions & garlic: Feel free to add extra for even more flavor.
Olive oil: I used extra virgin olive oil. You can also use butter.
Chicken stock: For the chicken stock, I combined Better Than Bouillon chicken base with water.
Cumin: I ground my own cumin seeds in a pestle and mortar.
Instructions
STEP 1: Heat the olive oil in a large skillet over medium-high heat. Add the onions and saute for 2-3 minutes until softened. Add the garlic and cook for another 30 seconds.
STEP 2: Add the uncooked rice and cumin and saute for 1 minute.
STEP 3: Pour in the chicken stock and salsa.
STEP 4: Bring to a boil, cover with a lid, then reduce to a gentle simmer. Cook for 20 minutes until the rice is tender.
STEP 5: Fold in the black beans and let them steam for a few minutes until warm. Taste for seasonings and enjoy!
How to elevate it
Here is a very simple technique to elevate your black beans and rice. After you fold the black beans, sprinkle with cheddar and mozzarella cheese on top. Cover with a lid, and turn the heat up to high. Cook for 2-3 minutes. The high heat will crisp up the rice on the bottom, and the pan's steam should melt the cheese!
When I made this for dinner this week, my wife was actually sick. She requested that I make her only a bowl of porridge for dinner, but when she saw the crispy bottom and melted cheese, she couldn't help but take a few bites. XD.
๐ Recipe
Black Beans and Rice
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 cup uncooked white rice
- 1 teaspoon ground cumin
- 2 cups low-sodium chicken stock (I used Better Than Bouillon)
- ยพ cup salsa
- 1 (18ย ounce) can black beans (rinsed and drained)
Instructions
- Heat the olive oil in a large nonstick pan over medium-high heat. Add the onions and saute for 2-3 minutes until softened. Add the garlic and cook for another 30 seconds.
- Add the uncooked rice and cumin and saute for 1 minute.
- Pour in the chicken stock and salsa. Bring to a boil, cover with a lid, then reduce to a gentle simmer. Cook for 20 minutes until the rice is tender.
- Fold in black beans. Let it steam for a few minutes until warm. Taste for seasonings and enjoy!
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