Black Beans and Rice

Here’s how to make flavorful black beans and rice with cumin, lime, and fresh cilantro in just 30 minutes! This easy side dish pairs perfectly with tacos or makes a great healthy lunch idea.

There’s something so satisfying about the smell of black beans and rice cooking on the stove. I created this version to be a quick and simple weeknight dinner side dish for a taco spread. The result was so delicious that I knew I wanted to share it here!

Unlike saucy Cuban style black beans served over rice, this version combines the beans directly into fluffy rice, sauteed peppers, onions, and garlic. It’s become my go-to for everything from my favorite 5 Minute Tacos to meal prep lunches I can grab throughout the week.

5 Star Reader Review

“Anyone looking for a side dish with the perfect amount of flavor, look no further. If you love black beans, cilantro and rice, give this bad boy a chance. Love it!” -Christine

Ingredients You’ll Need

There’s not one way to make black beans and rice. If you’re thinking of a saucy-style black beans you’d serve with rice as a main dish, head to my Cuban black beans recipe. This one is a mix of black beans and long-grain white rice combined together, which works as either a main or a side dish! Here are the features of the best black beans and rice:

White long-grain rice: Long-grain rice is traditional here and is the perfect contrast to the chewy black beans. Though we often use brown rice in our cooking, white rice is nice here for the color contrast (plus, it cooks faster). See below for tips on cooking rice!
Onion, green pepper and garlic: Using these aromatics brings big flavor to the simple dish.
A mix of butter and olive oil: Combining butter and olive oil brings big, rich flavor! If you eat vegan or plant-based, you can easily substitute more olive oil for the butter. But the butter adds a savory note that has a nice nuance.
Cumin and lime: Of course, like many Latin-style recipes, earthy cumin and tangy lime round out the flavors.
Black beans: I usually use canned black beans; just make sure to drain and rinse them well. If you want to cook dried black beans from scratch, I have two methods: Instant Pot Black Beans or How to Cook Black Beans (stovetop).

Tip for How to Cook Rice Perfectly

Rice is infamously easy to screw up! For this recipe, follow my classic rice method using 1 ½ cups water for every 1 cup rice.

Bring the rice and water to a boil, then simmer for 12 to 15 minutes until the water is completely absorbed. Then let it sit in the pot covered to steam for about 10 minutes after cooking.

Step-by-Step Cooking Method

Start the rice: Start your rice first since it takes the longest.
Prep your vegetables: This multitasking makes the process quicker! Chop the veggies, then heat a very large skillet over medium-high heat with both butter and olive oil. Once the butter melts, add the onion, bell pepper, and garlic. The vegetables need about 10 minutes to sauté.
Add the beans: Add the drained black beans along with the cumin, oregano, and kosher salt, stirring everything together for about 3 minutes.
Fold in the rice: Add the cooked rice and let everything heat through for just a minute. Remove from the heat and give a squeeze of fresh lime juice and one final stir.

Ways to Customize

While this recipe is perfect as written, here are some ways to mix it up:

Add heat: Stir in diced jalapeños with the bell pepper, or add a pinch of cayenne or chipotle powder with the cumin. You can also add some adobo sauce from canned chipotle peppers in adobo sauce.
Make it vegan: Simply use all olive oil instead of the butter, or use vegan butter.
Add corn: Fold in a cup of canned corn kernels when you add the beans
Try different beans: While black beans are traditional, you can also make this with pinto beans
Boost the veggies: Add diced tomatoes with the peppers

Serving Suggestions for Black Beans and Rice

There are so many ways to serve black beans and rice! Since they take about 30 minutes to make, they’re great for entertaining. Or, make them up ahead of time and reheat: just throw them into a skillet and reheat over medium heat until warmed through. The best ways to serve black beans and rice:

Enchiladas: Try them with my Vegetarian Enchiladas or Chicken Enchiladas.
Tacos: Pair with my 5 Minute Tacos, Jackfruit Tacos or Shrimp Tacos with Cilantro Sauce.
As a lunch: Make for your weekend meal prep, then refrigerate and bring to the office. It’s good room temp or cold too, served with salsa or hot sauce.
On a salad: Throw it on greens, add some corn and Green Goddess dressing, and you’ve got a tasty salad.
In lettuce wraps: Use up leftovers in lettuce wraps with mango salsa!

Storage and Make-Ahead Tips

Leftover black beans and rice stores refrigerated for up to 5 days. To reheat, you can add a splash of water and warm it in a skillet over medium heat, stirring occasionally until heated through. You can also microwave individual portions for 1-2 minutes.

This dish doesn’t freeze as well as some others, but you could try it! Just try to use it within a few months and let it thaw completely in the refrigerator before reheating gently.

Dietary Notes

This black beans and rice recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.

Frequently Asked Questions

Can I use brown rice instead of white rice?

Yes, but you’ll need to adjust the cooking time. Brown rice takes 40-45 minutes to cook compared to white rice, which is only 15 minutes. Cook the brown rice separately using a 1:2 ratio (1 cup rice to 2 cups water), then fold it into the bean mixture.

What if I don’t have green bell pepper?

Red or yellow bell peppers work perfectly. You can also use poblano pepper for a slightly smoky flavor.

Can I make this ahead for a party?

Yes! Make it up to 2 days ahead and store it in the refrigerator. Reheat gently in a large skillet with a splash of water, stirring frequently.