Quick Black Beans and Rice Recipe

Name: Quick Black Beans and Rice
Prep time: 5 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 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; 0.5 teaspoon garlic powder; 1.5 cups uncooked instant brown rice

Cook Time: 15 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

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
teaspoon garlic powder
1 cups uncooked instant brown rice

Directions

Heat oil over medium-high in a large saucepan.
Add chopped onion and cook, stirring occasionally, until tender.
Stir in black beans (undrained), stewed tomatoes, oregano, and garlic powder. Bring the mixture to a boil.
Once boiling, stir in the uncooked instant brown rice.
Cover the saucepan, reduce the heat, and let it simmer for 5 minutes.
Remove from heat and let it stand for 5 minutes before serving.

Nutrition Facts

Per serving (4 servings total):

Calories	271
Total Fat	5g
Saturated Fat	1g
Sodium	552mg
Total Carbohydrate	48g
Dietary Fiber	9g
Total Sugars	5g
Protein	10g
Vitamin C	10mg
Calcium	94mg
Iron	4mg
Potassium	260mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Origin and History

The dish known as Black Beans and Rice has roots deeply embedded in Latin American, Caribbean, and Southern U.S. cuisine. While it is commonly associated with Cuban and Brazilian cooking, variations of rice and beans are found across many cultures, each adapting the recipe to local tastes and ingredients. The pairing of beans and rice provides a balanced meal, combining protein and carbohydrates. In Cuba, it's often served as a staple side dish or as part of a larger meal with meats like pork or chicken, whereas in Brazil, its featured prominently in the traditional feijo com arroz meal.

Regional Differences

Black Beans and Rice is a versatile dish that varies based on regional influences. In Cuba, the dish is typically prepared with black beans, rice, and a savory sofritoan aromatic mixture of onions, garlic, peppers, and herbs. In Brazil, black beans are stewed with pork or sausage, and the rice is often cooked separately. In the Southern U.S., particularly in Louisiana, beans and rice are commonly served with Creole seasoning and smoked sausage or ham, offering a distinctively spiced flavor profile. The dish is beloved for its simplicity and the way it can be adapted to include a wide range of ingredients and spices.

What Sets It Apart from Similar Dishes?

While Black Beans and Rice may seem similar to other bean-based dishes like Red Beans and Rice from Louisiana or arroz con frijoles from various Latin American countries, it stands out due to its specific use of black beans, which offer a unique, rich flavor and texture. Additionally, this recipe is a quicker, simplified version that uses instant rice, making it a convenient choice for busy weeknights. In contrast, more traditional recipes may require longer cooking times and more complex preparation methods, such as the inclusion of meat or slow-cooked beans.

Where is it Commonly Served?

Black Beans and Rice is a popular dish served in homes and restaurants throughout the Caribbean, Latin America, and the American South. In Cuba, its often paired with roast pork or fried plantains as part of a festive meal. In Brazil, it accompanies a wide variety of grilled meats and is often eaten during celebrations such as carnaval. In the Southern United States, especially in Louisiana, it's a classic comfort food thats frequently served alongside gumbo or jambalaya. This dish's versatility allows it to be enjoyed as a main course or a hearty side dish.

Interesting Facts

The combination of beans and rice is considered a "complete protein" as it provides all nine essential amino acids, making it a great vegetarian meal.
Black beans are a rich source of antioxidants, fiber, and essential minerals like iron and magnesium, contributing to the dish's health benefits.
The dishs simplicity makes it highly adaptable, and it's often seen as a frugal meal, perfect for feeding large groups on a budget.
In many cultures, beans and rice are a symbol of comfort and home-cooked warmth, bringing people together around the table.

Conclusion

Whether youre enjoying it as a quick weeknight meal or as part of a larger festive spread, Black Beans and Rice is a dish that combines ease, nutrition, and flavor. Its history and adaptability make it a beloved meal across various cultures, and its simplicity means you can easily tweak it to suit your personal preferences. Give this easy recipe a try, and youll have a delicious, hearty meal in no time!

FAQ about Quick Black Beans and Rice Recipe

You can store the leftover beans and rice in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it for a longer period, you can freeze it for up to 3 months. Just make sure to allow it to cool completely before storing.

Yes, you can use other types of rice, but the cooking times may vary. If you use long-grain white rice, it might cook faster than the instant brown rice. If using brown rice, make sure to adjust the liquid and cooking time accordingly.

Yes, you can use dried beans instead of canned beans. Be sure to soak them overnight and cook them until tender before adding them to the dish.

Absolutely! You can add chili powder, cayenne pepper, or even fresh diced jalapeños to make the dish spicier. Adjust the amount according to your preferred heat level.

This recipe is already vegetarian. To make it vegan, simply ensure that the vegetable oil and seasonings are free from animal products. You can also use vegetable broth instead of water or chicken broth for added flavor.

You can easily adjust the recipe to serve more people by doubling or tripling the ingredients. Just make sure you use a large enough pot to accommodate the extra portions and adjust cooking times slightly if needed.

Yes, you can prepare the beans and rice ahead of time and store them in the refrigerator. Simply reheat them on the stove or in the microwave before serving. However, if you store it for too long, the rice might become a little dry, so you may need to add a splash of water or broth when reheating.

You can add various vegetables to enhance the flavor and nutrition of this dish. Try adding diced bell peppers, corn, or spinach. If you like a more hearty dish, you can also add diced zucchini or tomatoes.

Garlic powder is a convenient seasoning, but you can substitute it with fresh minced garlic for a more robust flavor. Simply sauté the garlic with the onion at the beginning of the recipe.

Yes, you can substitute black beans with other beans like pinto, kidney, or even white beans, depending on your preference. Each type of bean will bring a slightly different flavor and texture to the dish.

Comments

Paul Mitchell

02/21/2025 10:44:06 AM

Overall, this recipe was decent but I made a few tweaks. I opted for long grain brown rice and started by sautéing onion and garlic before adding the rice, 1 cup of chicken broth, tomatoes, and simmering it for 20 minutes. I then incorporated additional ingredients like green pepper and 2 tablespoons of red chili flakes. We paired this dish with some chicken enchiladas and thoroughly enjoyed the meal.

Virginia Hernandez

03/22/2024 11:22:28 AM

Initially, I wasn't too keen on the dish as per the recipe. Instant rice isn't really my favorite, and the one-pot method resulted in a texture that I didn't enjoy. However, after making a few adjustments the second time around, I absolutely loved it! I opted for long-grain rice and cooked it separately. In the meantime, I sautéed onions and freshly minced garlic in olive oil, and then added two cans of beans (I'm a big fan!), tomatoes, and the cooked rice. I also swapped out the oregano for some fresh basil. The result was absolutely delicious!

Dorothy Gonzalez

04/21/2025 01:22:35 PM

I usually don't give anything a perfect rating, but my daughter tried this dish and absolutely adored it!! I am pleasantly surprised and extremely satisfied. Instead of regular onions, I opted for green onions (scallions) and only used the green parts. I sautéed them in avocado garlic oil and then added black beans and diced tomatoes. I also sprinkled in some Italian seasoning, a hint of cardamom, cumin, and coriander for a delightful flavor. Of course, I seasoned with salt and pepper to taste, letting all the ingredients cook together until the beans were tender and flavorful. Served over white rice - it was so delicious!

Brian Campbell

03/10/2025 05:29:36 AM

Delicious! I added a generous amount of minced garlic, incorporated a cup and a half of the leftover juice from the slow cooker pork, a cup of water with a chicken bouillon cube, and included 1/2 teaspoon of onion powder. I decided to skip the tomatoes. I used a large silver pot, and although some rice stuck to the bottom (I left it separate from the rest because it was slightly hard), it added a delicious depth of flavor to the dish!

Scott Anderson

10/15/2023 04:53:39 PM

This recipe is definitely a winner! The only modifications I made were using long grain brown rice, which I cooked separately (it takes a bit more time). Instead of garlic powder, I used minced garlic when sautéing the onions. Additionally, I decided to enhance the dish with some chili powder and added in some kielbasa that I happened to have in my kitchen.

Julie Nelson

11/01/2024 10:26:59 AM

I followed the recipes and added diced green peppers after cooking the onions, along with canned sweet corn. I also used non quick-cook rice, which I prepared separately before adding it to the mix with a cup of chicken broth.

Virginia Nelson

09/17/2023 06:26:01 AM

I followed the recipes as instructed, but I decided to enhance the dish by adding diced green peppers after cooking the onions, along with some canned sweet corn. Additionally, I used non quick-cook rice, which I prepared separately before combining it with a cup of chicken broth in the microwave.

Edward Rivera

05/13/2024 01:59:27 PM

I made some adjustments to this recipe and my boyfriend and I absolutely loved it! I ended up using a slightly larger can of black beans, about 7g more than what was recommended in the original recipe, so keep that in mind if you want to try my version. Here are the changes I made: - Used 2 fresh, large garlic cloves instead of garlic powder - Added 2 fresh, medium-sized tomatoes along with the juice from the cutting board - Reduced the rice to 3/4 cup (I plan to use 1/2 cup next time) - Included 1 serrano chile (will use 2 next time) - Adjusted the cumin, salt, and fresh ground black pepper to taste (approximately 1.5 tsp each for cumin and salt, and 1 tsp for black pepper) - Drained and rinsed the black beans and substituted water with chicken stock (used 1/2 cube, will try 1/4 cube next time).

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