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Black Beans and Rice

Black Beans and Rice

The trick to this recipe is substituting canned black beans for dried beans and using pantry ingredients for big flavor.

Southern Living SEPTEMBER 2005

  • Yield: Makes 6 to 8 servings
  • Cook time: 40 Minutes
  • Prep time: 25 Minutes


  • 2 cups uncooked long-grain white rice
  • 5 (15-ounce) cans black beans, divided
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 5 garlic cloves, minced
  • 2 tablespoons seeded, minced jalapeño pepper
  • 2 teaspoons olive oil
  • 1 (14-ounce) can chicken broth
  • 1 (6-ounce) can tomato paste
  • 1 tablespoon red wine vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon dried crushed red pepper
  • 1/4 teaspoon black pepper
  • Salt to taste
  • Toppings: shredded Cheddar cheese, sour cream, chopped tomatoes, chopped fresh cilantro, chopped green onions, sliced jalapeño peppers


Cook rice according to package directions; keep hot.

Rinse and drain 3 cans black beans. (Do not drain other 2 cans.)

Sauté onion and next 4 ingredients in hot oil in a Dutch oven over medium-high heat 5 minutes or until tender. Stir in drained and undrained beans, chicken broth, and next 5 ingredients. Bring to a boil; reduce heat, and simmer uncovered, 30 minutes, stirring occasionally. Add salt to taste. Serve with hot cooked rice and desired toppings.


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Black Beans and Rice Recipe