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Easy Black Beans and Rice_MidPage@2x

Easy Black Beans and Rice

This recipe for easy black beans and rice is one you want to bring to every taco or burrito night. But this recipe is so tasty you can eat it by itself too!
4.15 from 54 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 285kcal


  • 1 tablespoon butter or neutral oil
  • 1 yellow onion peeled and diced
  • 3 cloves garlic peeled and minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon cayenne more or less to taste
  • 1 cup white rice
  • 14.5- ounce can black beans drained and rinsed
  • cup water or vegetable stock
  • 2 scallions trimmed and minced
  • Salt and pepper to taste


Cook the aromatics:

  • Melt the butter into a 4-quart pot over medium-high heat. Once bubbly, add the diced onion and cook for 5–7 minutes until it just softens.
  • Add the garlic and cook for 1 minute.

Bloom the spices:

  • Add the chili powder, cumin, paprika, and cayenne and cook, stirring into the aromatics, for 1 minute until fragrant.

Toast the rice:

  • Add the white rice and cook for 1 minute. Add the black beans and toss to coat.

Simmer the rice:

  • Pour in the water or vegetable stock and bring to a boil—season with salt. Reduce heat to low and stir the black beans and rice. Cover and simmer for 20 minutes. Turn off the heat and let the rice stand for 5 minutes.

Finish the black beans and rice:

  • Remove the cover from the pot and add the minced scallions. Cover once more and let stand for 5 minutes to steam the scallions.

To serve:

  • Serve the black beans and rice with burritos or alongside your favorite grilled or roasted protein. Enjoy!


Calories: 285kcal | Carbohydrates: 59g | Protein: 10g | Fat: 1g | Sodium: 417mg | Fiber: 9g | Sugar: 2g | Vitamin C: 7mg
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