Next Taco Tuesday, make yourself some Rice and Black Beans. Yes! Heat up some corn tortillas, add a few slices of fresh avocado, then load on the rice and beans. It’s delicious! This recipe also makes for a great side dish, or vegetarian main dish.

Rice and Black Beans is a one-pan meal, easy to make, and so delicious.

Black beans are a great form of protein and fiber, antioxidants, vitamins and minerals, plus they help with weight loss. That’s a lot of “wins,” but I’m no nutritionist, so I’ll let you do your own research.

Black beans are also known to promote gut health, manages blood pressure and cholesterol, plus they’re gluten-free. Wow.

Interesting enough, they have a down side. Apparently black beans contain some difficult-to-digest compounds that can cause gas and intestinal discomfort if you eat too many.

Reminds me of a childhood song: “Beans, beans, the musical fruit. The more you eat, the more you toot.”

So, you’ve been warned if you’re heading to Bible Study or a first date. LOL

Don’t take my word for it, though. I like them because they taste good.

Fresh avocados topping a side dish made with long grain rice, onion, and delicious seasonings.

Making Rice and Black Beans

This easy recipe is made in one large sauce pan, so less cleanup. I use a Dutch oven, because I find it easier to stir with higher sides. Either way, both work.

So, heat the pan and add the oil. Saute the onions until they’re soft, about 3 – 5 minutes on medium heat.

Then, add the garlic and the seasonings. Stir continuously for one minute.

Next, add the broth, rice, and black beans. Is this easy, or what?

Bring just to a boil, then reduce the heat to a simmer, and cover.

Cook until the liquid is absorbed, approx. 15 – 20 minutes, then add the last two ingredients; cilantro and lime juice. I actually double my cilantro, because I love the flavor.

Rice and Black Beans is perfect in tacos or lettuce wraps for nights you feel like eating with your fingers.

Let’s Talk Rice

I used long grain rice in mine, but you can use whatever rice you have on-hand, e.g. jasmine, basmati, etc.

Having said that, and before you ask, I’ve never made it with instant rice.

It wouldn’t be an issue if the rice was suppose to be cooked before being added, but in this recipe, we cook the rice in the broth.

To make it using instant rice, it will need alternate cooking times and liquid quantities. So, if someone out there wants to play with instant rice, please let us know in the comments what worked for you. Thank you.

A one-pan meal that vegetarians will love, or serve as a side dish, in tacos, or as lettuce wraps.

Serving Rice and Black Beans

As I mentioned, I love these as tacos. Add some fresh avocado, salsa, and a splash of cheese and call it a day.

Also, serve this with romaine leaves as a lettuce wrap. So good, and low in calories. Win win!

Or, make it with some Chicken Fajita Foil Packets, and serve on the side, or better yet, right in the tortilla.

Additional toppings to add are diced tomatoes, fiesta corn, extra garlic, green bell peppers, red pepper flakes or diced jalapeño (for some heat).

Serve as your main meal by adding rotisserie chicken or cooked andouille sausage to the mix. Easy and delicious.

More Side Dish Recipes:

Or, go to the Side Dish section on my site listed in the drop-down menu under Recipes, or click HERE.

If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.

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5 from 1 vote

Rice and Black Beans

A delicious side dish or main meal, especially for vegetarians, flavored with onion, garlic, some seasoning, and either chicken or vegetable broth. Easy to make using one pan, and they're great in tacos.

Prep Time10

Cook Time30

Total Time40

Course: Lunch, Main Course, Side Dish

Cuisine: American, Mexican

Keyword: broth, common ingredients, easy dinner

Servings:

Calories: 192kcal

Author: Sweet Ordeal

Ingredients

1 Tbsp. olive oil
1 small onion, (1/2 medium) chopped
3 garlic cloves, minced
2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. black pepper
2 cups chicken or vegetable broth, low-sodium
1 cup long grain rice, uncooked
15 oz. can black beans, rinsed and drained
2 Tbsp. fresh cilantro, chopped
1 Tbsp. lime juice

Instructions

Heat the oil in a large sauce pan (or Dutch oven) over medium heat. Add onion and cook until soft (3 – 5 minutes). Add garlic, cumin, salt, and pepper. Stir for 1 minute.
Add broth, rice, and beans. Bring just to a boil, then reduce heat, cover, and simmer. Cook for 15 – 20 minutes, or until liquid has been absorbed.
Stir in cilantro and lime juice. Enjoy!

Notes

If serving as a main meal, this may serve more like six people. The eight servings is based on utilizing the recipe as a side dish, or in tacos.

Nutrition

Tried this recipe?Mention @sweetordeal or tag #sweetordeal!

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In the meantime, I hope you have yourself a blessed day.

Rice and Black Beans are versatile as a side dish, a main meal, or served in lettuce leaves or tortillas.

My Collected Recipes:

A quick mention of this wonderful blank recipe book that I helped to create with a very dear friend. Write in one or more recipes before giving it to that special person, then they can fill the remaining pages with their favorites, and/or have other special people write out recipes for them. It’s personal, and yes, it takes time and effort — something we’ve gotten away from with all this technology. Check it out HERE where you can order a hard or soft cover. Once there, click on READ SAMPLE to see the pages within. I especially like the “measurements and conversions” page. Also, I make no money from any sales, I just love the idea of this book. Missing my mom as I do, seeing her handwriting always makes me feel closer to her. Give that gift to someone else by writing out a favorite recipe.