Community Pick
Easy Black Beans and Rice
"Using canned beans makes this dish not just quick and easy but delish! And you have everything in your cabinet so make it now!"
photo by Jonathan Melendez
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 1 teaspoon olive oil
- 1 large onion, chopped finely
- 1 red pepper, diced
- 3 cloves garlic, minced
- 3⁄4 cup uncooked white rice
- 1 1⁄2 cups vegetable broth, see my recipe posted or use store bought
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1⁄2 teaspoon cayenne pepper
- 4 cups canned black beans, drained
directions
- In a stockpot over medium-high heat, heat the oil.
- Add the onion,pepper and garlic and saute for 4 minutes.
- Add the rice and saute for 2 minutes.
- Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes.
- Add the spices and black beans.
Questions & Replies
-
How can I reduce your black beans and rice recipe for two -
Can you use beef broth? -
Would ham be good with this? vicki.knox@gmail.com -
Would jam be good with this?
Reviews
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Very tasty, enjoyed by both adults and toddlers. We added some frozen corn, a chopped-up mango, and some cilantro from a tube. Yummy! -
Most of the time, when I serve a recipe without meat, the family really complains. So, to please them, I sauteed some smoked sausage with the vegetables before adding the rice. After the spices were added at the end, the white rice took on the greenish yellow color of the cumin and curry with the black beans mixed in, so at first everyone just stared at their plate and didn't know what to expect. Well, after the first bite, there was no doubt - everyone loved it! There were no left overs. Next time I'm going to make it my way - no meat! I'll be sure to serve some meat on the side for the rest of the family. Thanks for sharing this delicious and healthy recipe.
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Rita, this is a wonderful one dish meal. My husband and I enjoyed this so much. I made as directed. He ate with fresh salsa. I wrapped mine in a flour tortilla with shredded lettuce, chopped fresh tomato and salsa. Thanks so much for sharing this recipe, Rita! I will definitely serve this one again! -
Fabulous! For those who are wondering, 4 cups equals about 2 cans of black beans. I used a roasted red pepper from a jar. I didn't have vegetable broth so used chicken stock instead. Added some salt to taste. Thanks for posting!
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This was easy and Yummy! I really liked the addition of the currey powder. That gave it a very unique and delicious flavor! I did use a quinoa/wild rice blend rather than straight white rice. I also used a combination of black, kidney and garbanzo beans. Left out the onion (I was out) but tripled the garlic....Mmmmm! Never too much garlic. Thanks for the great recipe! Will be in my regular rotation! Everyone loved it! Served with a spinach salad and homemade whole wheat bread.
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Tweaks
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We have a large family of 8 and like flavorful foods. Here's what we changed to better fit our family: - 1 TB of cumin - 1 TB of curry powder - 1 full garlic bulb - 1 cup rice - 2 cups veg broth - 3 cans black beans - added 4 large sausage links cut in rounds and halved With these modifications it was KILLER! Will definitely be adding this to our recipe box.
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This was easy and turned out well. It was a bit spicy, but not too much. I used half a red pepper and half a green pepper. Oddly, I did have vegetable broth to use up, but typically I would probably use chicken broth instead. I didn't measure the beans, but used 2 cans, which I think is nearly 4 cups. -
Fabulous! For those who are wondering, 4 cups equals about 2 cans of black beans. I used a roasted red pepper from a jar. I didn't have vegetable broth so used chicken stock instead. Added some salt to taste. Thanks for posting!
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This was a very tasty vegetarian dinner. I used brown rice in place of white and added some corn. Made for Veg*n Swap 3. -
Had to do a review on this one! Very good. Very easy. The flavor is consistant with the mayan empire where cumin and black beans were common ingredients. I have a yellow rice recipe that I have used as a side but this will be replacing that as a regular side with our mexican main dishes. I did substitute chicken soup base for the vegetable broth and omitted the cayenne pepper. I used 1/2 the curry powder instead(red curry powder)I like the fact that the curry boosted the flavor of the cumin without giving it an indian flavor(just not in keeping with the mexican flair I wanted) and still had lots of flavor. I also used 2 cups of black beans because that was all I had. Excellent recipe. Very flexible.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey
