Photo by: Photo: Beth Dreiling Hontzas; Styling: Lydia Pursell

Black Beans and Rice

Easy side: Toss together 1 (5-oz.) package mixed salad greens, 1/2 cup (2 oz.) shredded mozzarella cheese, 8 quartered baby carrots, and 1 sliced green onion. Drizzle with your favorite bottled salad dressing.

  • Yield: Makes 6 servings


  • 1 1/2 cups uncooked long-grain rice
  • 3 none (15-oz.) cans black beans, divided
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 3 none garlic cloves, minced
  • 2 teaspoons olive oil
  • 1 none (14-oz.) can chicken broth
  • 1 none (6-oz.) can tomato paste
  • 1 teaspoon ground cumin
  • 3/4 teaspoon dried crushed red pepper
  • none Salt to taste
  • none Toppings: shredded Cheddar cheese, sliced radishes, chopped tomatoes, chopped fresh cilantro, sliced green onions, sliced jalapeño peppers


1. Prepare rice according to package directions.

2. Meanwhile, drain and rinse 2 cans black beans. (Do not drain remaining can of black beans.)

3. Sauté onion, bell pepper, and garlic in hot oil in a Dutch oven over medium-high heat 5 minutes or until tender. Stir in drained and undrained beans, chicken broth, tomato paste, cumin, and dried crushed red pepper. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Add salt to taste. Serve with hot cooked rice and desired toppings.


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Black Beans and Rice Recipe