Black Beans and Brown Rice Recipe
Introduction
This comforting dish of black beans and brown rice is a hearty, flavorful staple perfect for any meal. Packed with spices, vegetables, and fresh cilantro, it’s both nutritious and satisfying. Whether as a main or side, it’s simple to prepare and sure to please.
Ingredients
- 2 cups brown rice (medium or long grain)
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion (about one small onion)
- 1 medium red bell pepper (diced)
- 3 cloves garlic (minced)
- 1 small jalapeno (diced, optional)
- 3 cups vegetable broth (less or reduced sodium)
- 1 can (14-15 ounces) fire roasted diced tomatoes
- 1 tablespoon fresh chopped cilantro (plus more for topping)
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dry oregano
- 1/2 teaspoon salt
- 2 cans (15 ounces each) black beans (drained and rinsed)
- Fresh lime juice and chopped cilantro (for serving)
Instructions
- Step 1: Rinse the brown rice in a fine mesh colander or sieve and set aside.
- Step 2: Heat the olive oil in a dutch oven or large stock pot over medium heat. Add the diced onion and bell pepper, sautéing until softened, about 5 minutes. Add the garlic and jalapeno, if using, and sauté for another minute.
- Step 3: Add the vegetable broth, brown rice, fire roasted diced tomatoes with their juices, fresh cilantro, cumin, chili powder, oregano, and salt. Stir everything together to combine well.
- Step 4: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low, cover with a lid, and simmer for 45 minutes or until the liquid is absorbed. If the rice is not fully cooked, continue simmering for an additional 5 minutes. The rice should be tender but still hold its shape.
- Step 5: Stir in the drained and rinsed black beans. Taste and adjust seasoning if needed. Serve warm with a squeeze of fresh lime juice and extra chopped cilantro on top.
Tips & Variations
- For a smoky flavor, try adding a chipotle pepper in adobo sauce along with the spices.
- Use low-sodium vegetable broth to control salt levels and enhance natural flavors.
- Swap brown rice for quinoa or white rice if preferred, adjusting cooking time accordingly.
- Omit the jalapeno if you prefer a milder dish.
- Add a handful of chopped spinach or kale in the final minutes of cooking for extra greens.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the mixture seems dry. This dish also freezes well; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned beans instead of dried?
Yes, canned black beans work perfectly. Just be sure to drain and rinse them well before adding to the dish. This saves time and still provides great texture and flavor.
Is this recipe vegan and gluten-free?
Yes, this recipe uses plant-based ingredients and naturally gluten-free items, making it suitable for both vegan and gluten-free diets.
PrintBlack Beans and Brown Rice Recipe
A wholesome and flavorful one-pot meal featuring hearty black beans and nutty brown rice, simmered with aromatic spices, fire roasted tomatoes, and fresh cilantro. Perfect as a nutritious vegetarian main or a satisfying side dish.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Latin American
- Diet: Vegetarian
Ingredients
Grains and Legumes
- 2 cups brown rice (medium or long grain)
- 2 15 ounce cans black beans (drained and rinsed)
Vegetables and Aromatics
- 1/2 cup diced yellow onion (about one small onion)
- 1 medium red bell pepper (diced)
- 3 cloves garlic (minced)
- 1 small jalapeno (diced, optional)
- 1 can (14-15 ounces) fire roasted diced tomatoes
Liquids
- 1 tablespoon olive oil
- 3 cups vegetable broth (less or reduced sodium)
Herbs and Spices
- 1 tablespoon fresh chopped cilantro (plus more for topping)
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dry oregano
- 1/2 teaspoon salt
For Serving
- Fresh lime juice
- Chopped cilantro
Instructions
- Rinse the Rice: Rinse 2 cups of brown rice thoroughly in a fine mesh colander or sieve to remove excess starch and impurities. Set it aside to drain well.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a dutch oven or large stock pot over medium heat. Add the diced yellow onion and red bell pepper and sauté until softened and fragrant, about 5 minutes. Then add minced garlic and diced jalapeno (if using) and sauté for an additional minute to release their aromas.
- Add Liquids and Spices: Pour in 3 cups of vegetable broth, the rinsed brown rice, the can of fire roasted diced tomatoes including their juices, chopped cilantro, cumin, chili powder, dried oregano, and salt. Stir all ingredients well to combine evenly.
- Simmer the Rice: Bring the mixture to a boil over high heat. Once boiling, cover the pot with a lid and reduce the heat to medium-low to maintain a gentle simmer. Let it cook covered for about 45 minutes, or until the liquid is fully absorbed and the rice is tender but still holds its shape. If the rice is not fully cooked after 45 minutes, continue simmering for an additional 5 minutes.
- Finish with Beans: Stir in the drained and rinsed black beans gently. Taste the dish and adjust seasoning if necessary. Serve the rice and beans topped with fresh lime juice and additional chopped cilantro for brightness and freshness.
Notes
- For a spicier dish, keep the jalapeno seeds; omit or reduce for milder flavor.
- Use low sodium vegetable broth to control the salt content.
- This recipe can be made in advance and reheated; flavors improve after resting.
- Substitute black beans with other canned beans like kidney or pinto for variety.
- For added protein, top with grilled chicken or tofu if desired.
- Rinsing brown rice before cooking improves texture by reducing excess starch.
Keywords: black beans, brown rice, vegetarian, one pot meal, healthy, Latin American, fire roasted tomatoes, cumin, chili powder
