Photo: Antonis Achilleos
Prep Time
20 Mins
Other Time
15 Mins
Yield
Makes 4 to 6 servings

Black beans and rice is a common staple among Hispanic culture because it is hearty, nutritious and easy on your budget. This recipe adds fresh peppers and scallions for an extra kick in every bite.

How to Make It

In a medium saucepan, combine 4 cups of water with 1 teaspoon of the salt and 1 ½ teaspoons of the olive oil. Bring to a boil. Stir in the rice, cover, and reduce heat to low. Cook for 20 minutes or until the rice is tender.

In a large saucepan, heat the remaining olive oil over medium heat. Sauté the onion, green or red pepper, and garlic until the vegetables have softened, about 5 minutes. Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and remaining salt. Cover and bring to a boil. Reduce heat to low and let simmer for 10 minutes; remove the bay leaves. Spoon the beans over the rice and sprinkle with the scallions, if desired. Serve warm.

Tip: For a quick black bean soup, follow this recipe. Then remove the bay leaves and process the mixture in a blender or food processor until smooth. Instead of serving it with rice, spoon a dollop of sour cream onto each serving and sprinkle with sliced scallions.

Ratings & Reviews

beverlyk1947's Review

hwinte87
October 16, 2013
I have not tried this but it is listed as being healthy I wouldn't call it so with the high sodium content in it.

Borjas's Review

beverlyk1947
August 26, 2013
Great recipe! I added celery and a tablespoon of japanese cooking sake to it and it really brought out the flavor! To: ahhs23 White rice doesn't give you diabetes..... If you're THAT concerned about it then use brown rice, DURP!

hbrookesmith's Review

isuckatcooking
September 25, 2012
I cut down on the salt and the vinegar after reading others comments, however I found this extremely soupy and flavorless.

TinyGMa's Review

TinyGMa
April 11, 2012
Quick, easy recipe. I served it over barley, which added a nice texture and worked well, and topped with chopped green onion and sliced radishes. I liked the flavor mix; the vinegar added depth, and the cumin wasn't overpowering. It was just right for a quick lunch.

ahhs23's Review

Ginkeez
February 12, 2012
Um.... how do you consider white rice healthy? Sincerely, Doesn't want diabetes.

lauraryd's Review

Laurenshana
February 12, 2012
Wonderful! we serve this with homemade chips, limes, cilantro,and chopped avacados. I have also added lime zest to the water before adding rice to give it more dimension.

ewarnock's Review

andimcneal
July 15, 2011
Nice complex flavors. Easy to make. I made a few changes to mine to use up some leftovers in the fridge. I added ground beef to it, and replaced chicken broth with beef broth. Next time I will be using 1 can drained and 1 can undrained beans, it was too soupy with 2.

andimcneal's Review

bldnewmom
June 25, 2011
N/A

bldnewmom's Review

AZLady
May 17, 2011
Yummy! Although I found it a little too soupy. Per other reviewers' suggestions I omitted the salt and reduced the vinegar to 1 1/2 tablespoons. Served it over quinoa instead of white rice. Next time I may drain on of the cans of beans or cook it uncovered for 10 minutes instead of covered.

ktab96's Review

TRUfoodie2
May 09, 2011
Nice flavor. I made it with red bell pepper. I added some corn and served it over brown rice. It was easy to make. I also did not add the salt. This is good for a quick meal or if you forgot to take something out of the freezer to defrost. The scallions really add to the flavor.