Quick and Easy Black Beans and Rice
User Reviews
4.9
Quick and Easy Black Beans and Rice
Description
Quick and Easy Black Beans and Rice features basmati rice cooked with olive oil, salt, lime juice, lime zest, and fresh cilantro for a light, citrus-accented grain. The black beans are sautéed with diced onion and seasoned with cumin and salt, then simmered with water until heated through. The beans are mashed slightly to thicken the mixture and enhance creaminess.
The recipe’s use of lime and cilantro brightens the dish, adding fresh herbal and citrus notes complementing the earthy beans and rice. The cumin adds warmth and depth without overwhelming the natural flavors. The components can be served together or used as fillings for burritos or bowls.
Different rice varieties can be used by adjusting water amounts and cooking times. Pantry substitutes like dried onion or ground coriander may replace fresh ingredients if needed. The recipe is flexible for seasoning preferences and intended uses.
Ingredients
For the Rice:
- 1 cup basmati rice (see notes for other kinds of rice)
- 1 ¾ cups water
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- ½ lime (juice and zest - you'll use the rest in the beans)
- 2 tablespoons cilantro more if you like, omit if you don't like cilantro, chopped, fresh
For the Beans:
- 1 tablespoon olive oil
- 1 onion diced, small
- 28 oz. black beans drained and rinsed, see notes, canned
- 1 teaspoon cumin
- ½ teaspoon kosher salt
- 1 cup water
- ½ lime (juice and zest, the rest of the lime from the rice)
- 2 tablespoons cilantro more if you like, omit if you don't like cilantro, chopped, fresh
Instructions
- To make the rice: In a small or medium pot, stir together the 1 ¾ cups water 1 cup basmati rice, 1 tablespoon olive oil, and 1/2 teaspoon kosher salt. Bring to a boil. Stir once, cover, and simmer on low for 10 minutes, or until there is no more water around the rice if you tilt the pot. Turn off the heat and keep the cover on for another 5-10 minutes. Fluff with a fork, stir in the 2 tablespoons chopped fresh cilantro and juice and zest from ½ lime, and adjust seasonings if necessary.
- While the rice is cooking, make the beans. Sauté the diced 1 small onion in the 1 tablespoon olive oil over medium-high heat, in a medium pot, until softened and beginning to brown (about 2-3 minutes).
- Add the 1 teaspoon cumin and ½ teaspoon kosher salt and stir to coat. Add the drained and rinsed 28 oz. canned black beans and 1 cup water. Stir, bring to a boil, and simmer uncovered for about 10 minutes.
- Turn off the heat. Use a potato masher to mash the beans a few times, thickening the mixture, but leaving most of the beans intact. If you don't have a potato masher, you can use a fork on the side of the pot, or a few brief pulses with an immersion blender.
- Stir in the juice and zest from the remaining ½ lime and 2 tablespoons chopped fresh cilantro. Taste and season with more salt if necessary.
- Serve the beans on top of the rice as a side or meal. Top with fixings such as shredded cheese, pico de gallo, diced avocado, hot sauce, etc., if you want.
Notes
- Substitute rice varieties as desired; adjust water amounts and cooking times accordingly for brown, short grain, or other rice types.
- Dry pantry spices like onion powder or ground coriander can replace fresh onion and cilantro if unavailable.
- Cilantro is optional; omit if you don't prefer its flavor.
- Feel free to add additional spices such as chili powder, cayenne pepper, or smoked paprika to customize seasoning.
- The rice and beans mixture works well for burrito fillings and can be made freezer-friendly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 74g | 25% |
| Protein | 16g | 32% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1356mg | 57% |
| Potassium | 733mg | 16% |
| Fiber | 15g | 60% |
| Sugar | 2g | 4% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 12mg | 13% |
| Calcium | 104mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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