A cozy, budget-friendly, Black Beans & Rice that comes together in one pot and pairs with everything! This clean and flavorful recipe is a family-friendly staple in our house and one you’ll make again and again.

If you’re looking for a simple, reliable, and flavor-packed side dish, this Black Beans & Rice is about to become a staple in your home. It’s cozy, affordable, naturally gluten-free, and made entirely from pantry-friendly ingredients you probably already have. As a busy mom of four, I lean hard into one-pot meals that taste amazing without a ton of effort and this dish checks every single box.

The rice cooks perfectly fluffy, the beans get creamy and tender, the spices bring warm depth, and the lime + cilantro brighten everything up. We serve this with tacos, burrito bowls, enchiladas, grilled chicken, salmon, pulled pork truly anything. It’s one of those recipes you make once and then suddenly it’s in your weekly rotation forever.

Whether you’re feeding your family, cooking for a crowd, or prepping meals ahead for the week, this easy Black Beans & Rice is a must-make.

black beans and rice

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Why You’ll Love This Recipe

This Black Beans & Rice recipe checks ALL the boxes:

  • One-pot = fewer dishes
  • Budget-friendly + pantry staples
  • High-protein + high-fiber
  • Naturally gluten-free
  • Kid-friendly & picky-eater approved
  • Perfect side for tacos, bowls, grilled chicken, salmon, and more
  • Delicious leftovers that make meal prep too easy

This simple dish is warm, cozy, filling, and full of flavor — exactly how I love to cook for my family of six.

black beans and rice

Ingredients

You’ll need:

  • 1 tbsp olive oil
  • ½ cup diced yellow onion
  • 2 garlic cloves, minced
  • 1½ cups long-grain white rice
  • 1½ tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp salt (more to taste)
  • 3 cups chicken broth or stock (or vegetable broth)
  • ½ jalapeño (seed side down in pot)
  • 2 cans (15 oz each) black beans, drained and rinsed
  • Juice of 2 limes
  • ¼ cup chopped cilantro

How to Make Black Beans & Rice

1. Sauté the onion & garlic

Heat olive oil in a large pot over medium heat. Add diced onion and cook 3 minutes until softened. Stir in garlic and cook 1 more minute.

2. Toast the rice

Add rice and sauté for 2 minutes, stirring so every grain gets coated.

(This step adds huge flavor and prevents bland rice!)

3. Season & simmer

Stir in cumin, chili powder, and salt.

Pour in broth and mix well. Nestle the halved jalapeño (seed side down) into the pot.

Cover and reduce heat to low. Simmer 15 minutes, or until rice is tender.

4. Add black beans + lime + cilantro

Remove lid and add black beans, lime juice, and cilantro.

Stir gently, then cover again and let it rest for 3–5 minutes to warm the beans through.

5. Serve

Remove jalapeño before serving.

Fluff with a fork and enjoy!

Chopped onions are sautéing in a large red pot, creating a base for cooking. The onions are becoming translucent, indicating they are being cooked over medium heat. The inside of the pot shows light browning, adding to the flavor development.
Black Beans & Rice: Photo credit: Kay’s Clean Eats
A red pot containing cooked rice is shown. The white rice appears fluffy and evenly cooked, filling about three-quarters of the pot. The pot has a clean, off-white interior and is placed on a black surface.
Black Beans & Rice: Photo credit: Kay’s Clean Eats
A close-up of a blue and red pot containing uncooked rice, with ground spices, and salt on top. A jar of broth is being poured into the pot, with visible foam from the liquid. The cooking scene is set on a kitchen counter.
Black Beans & Rice: Photo credit: Kay’s Clean Eats
A large red pot filled with Black Beans and Rice. The rice is lightly seasoned and garnished with chopped green herbs, likely cilantro. The black beans are evenly distributed throughout the dish, adding contrast to the off-white rice.
Black Beans & Rice: Photo credit: Kay’s Clean Eats
Close-up of a spoonful of Black Beans and Rice, garnished with chopped cilantro. The dish is in a pot, and the white rice is mixed with cooked black beans, appearing well-seasoned and flavorful.
Black Beans & Rice: Photo credit: Kay’s Clean Eats

Helpful Tools

These tools make this recipe even easier:

  • Large nonstick pot
  • Fine mesh strainer (for beans)
  • Wooden spoon set
  • Citrus squeezer
  • Chef’s knife
  • Cutting board

Serving Ideas

This side dish goes with EVERYTHING:

  • Tacos or burrito bowls
  • Grilled chicken or steak
  • Salmon or shrimp
  • Enchiladas or fajitas
  • BBQ mains
  • Veggie bowls with avocado + salsa
  • Packed lunches (reheats beautifully!)

Also delicious stuffed into warm tortillas for a quick lunch.

Tips & Variations

For more heat:

Leave jalapeño seeds in or add red pepper flakes.

For milder flavor:

Omit jalapeño altogether.

Make it vegan:

Swap chicken broth for veggie broth.

Add protein:

Stir in shredded rotisserie chicken, pulled pork, or sautéed veggies.

Swap the rice:

Brown rice works — just increase liquid + cooking time.

Quinoa also works with adjusted cook time.

Leftovers:

Store 4 days in the fridge or freeze up to 3 months.

Add a splash of broth when reheating.

FAQ


Q: Can I freeze Black Beans & Rice?
Yes! Cool completely, then freeze in airtight containers up to 3 months.


Q: Is this recipe gluten-free?
Yes — just check your broth ingredients.


Q: Can I make this vegan?
Use vegetable broth instead of chicken broth.


Q: Can I use brown rice?
Yes, but adjust liquid + time or cook separately and stir in.


Q: Can I make this in the Instant Pot?
Yes — use the Rice setting, reduce liquid slightly, and stir beans in afterward.

In the world of wholesome meals, black beans and rice are a true testament to simplicity’s power. As you embark on your culinary journey with this iconic duo, remember the art of cooking rice – the perfect canvas for black beans’ rich, earthy flavors. Black beans and rice are a recipe staple that will always delight your taste buds and nourish your body. Bon appétit! 🍚✨


More Easy & Flavorful Side Dishes

A plate of Black Beans and Rice, garnished with fresh cilantro and lime wedges. The dish appears to be seasoned with various herbs and spices, giving it a flavorful and visually appealing presentation.

Get the Recipe:
Black Beans & Rice (Easy One-Pot)

Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Yield: 6 servings
A cozy, flavorful, and budget-friendly Black Beans & Rice recipe made in one pot! This easy side dish is packed with warm spices, creamy black beans, fluffy long-grain rice, and fresh lime. It pairs perfectly with tacos, burrito bowls, grilled meats, salmon, and easy weeknight dinners. Naturally gluten-free, high in fiber, and family-friendly — a staple recipe you’ll make again and again.
5 stars (5 ratings)
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Ingredients
 

  • 1 tbsp olive oil
  • ½ cup diced yellow onion
  • 2 garlic cloves, minced
  • 1 ½ cups white rice long-grain
  • 1 ½ tsp cumin
  • ½ tsp chili powder
  • ½ tsp salt, or to taste
  • 3 cups chicken broth or stock
  • ½ jalapeño
  • 2 15 ounce cans black beans, drained and rinsed
  • 2 limes, juice of
  • ¼ cup cilantro leaves, chopped

Equipment

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3 minutes until softened.
  • Stir in the minced garlic and cook for 1 minute.
  • Add the rice and sauté for 2 minutes, stirring to coat in the oil and aromatics.
  • Season with cumin, chili powder, and salt.
  • Pour in the broth and mix well. Nestle the halved jalapeño (seed side down) into the center of the pot.
  • Cover and reduce heat to low. Simmer for 15 minutes, or until the rice is tender.
  • Remove the lid and stir in the black beans, lime juice, and cilantro.
  • Cover again and let it rest for 3–5 minutes so the beans warm through.
  • Cover again and let it rest for 3–5 minutes so the beans warm through.

Notes

Make it spicier: Leave jalapeño seeds in or add red pepper flakes.
• Make it vegan: Use vegetable broth.
• Add protein: Mix in shredded chicken, pulled pork, or sautéed vegetables.
• Storage: Store leftovers 4 days in the fridge or freeze up to 3 months.
• Reheat: Add a splash of broth to bring back moisture.
Nutrition Note:
Nutrition values are estimates and can vary based on brands used and portion sizes. For a vegan version, swap chicken broth for vegetable broth. For lower sodium, use low-sodium canned beans and broth.
Serve With:
This Black Beans & Rice is delicious with my Cilantro Lime Chicken or Chipotle Chicken Copycat
It also pairs well with cozy soups like White Chicken Chili or Instant Pot Lentil & Sausage Soup.
For something fresh and hearty, try my Fall Harvest Bowls next!
If you make this recipe, please leave a star rating and comment! It helps other readers and supports my blog. Thank you! 💛
Author: Kaylen Carrera
Course: Side Dish
Cuisine: American, Mexican, mexican-inspired,
Serving: 6g, Calories: 213kcal, Carbohydrates: 42g, Protein: 5g, Fat: 3g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Cholesterol: 2mg, Sodium: 658mg, Potassium: 140mg, Fiber: 2g, Sugar: 2g, Vitamin A: 136IU, Vitamin C: 8mg, Calcium: 36mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below!