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Black Beans and Brown Rice Recipe

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★★★★★

4.5 from 125 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://jedentaglecker.com/black-beans-and-brown-rice-recipe/