This black beans and rice recipe is cilantro lime rice and black beans, all cooked together to make a savory and flavorful side dish. Black beans and rice are perfect when paired with grilled meats or served alongside Mexican or Cuban food.
Rice is the ultimate easy side dish, whether it’s Mexican rice, rice pilaf or this black beans and rice dish, it’s sure to be a big hit!
My local Cuban restaurant serves up the best version of black beans and rice, and this is my take on the classic dish. It’s ready in under 30 minutes, and is packed with plenty of bold flavors. You can serve this as a side dish, wrap it up in a burrito for a fabulous Mexican style meal, or eat it as a meatless main course.
This recipe is a perfect side dish for my favorite Mexican and Cuban dishes like a taco bake, albondigas soup, chicken fajita foil packets and a Cuban sandwich. Make this rice with your favorite entree!
Table of Contents
Black Bean And Rice Ingredients
To make this delicious black beans and rice dish you will need olive oil, onion, garlic, white rice, cumin, chicken broth, black beans, lime juice, cilantro, salt and pepper.
How Do You Make Black Beans And Rice?
This dish starts with garlic and onions, which are sauteed in a little olive oil until tender. The rice goes into the pot next, along with chicken broth and seasonings. Once the rice is cooked through, canned black beans are stirred into the mix. The final step is a generous amount of lime juice and chopped cilantro. Fluff your rice with a fork, then serve and enjoy!
Tips For Black Beans And Rice
- I recommend using a long grain white rice for this dish. I typically use standard long grain rice or basmati rice. Short grain rice tends to be stickier which doesn’t work as well in this preparation.
- I use canned black beans for this recipe because it cuts the prep time down to just 10 minutes. If you prefer, you can cook your own black beans from dried beans.
- Make sure to drain and rinse your beans before you add them to the rice.
- You can make this dish vegan by using vegetable broth instead of chicken broth.
- I know that there are many people who don’t enjoy cilantro. You can substitute green onions for cilantro if you prefer.
Quick Tip
Fresh lime juice is necessary for this recipe; don’t use the stuff that comes in a bottle.
Recipe FAQs
You do not need to cook canned black beans, they are cooked and edible in the can. However, you will want to drain and rinse black beans. Warming the beans, like in this recipe, makes them taste better.
Beans and rice have complementary proteins that when eaten together provide all the essential amino acids making them complete proteins. Beans are also high in fiber and low in fat. They are a good option for part of a nutritious meal.
Black beans and rice is perfect for leftovers. You can store your beans in the rice in the fridge for up to 4 days in an airtight container. Reheat the mixture in the microwave or over low heat on the stove top.
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Black Beans and Rice Variations
This is a basic recipe for beans and rice, you can add a variety of other ingredients to make your own flavor combination.
- Vegetables: Try adding vegetables such as diced tomato, corn kernels, red bell pepper, green chiles or diced zucchini.
- Cheese: Try adding a sprinkle of cotija, cheddar or Monterey Jack cheese.
- Spices: You can add other seasonings to the mix such as chili powder, crushed chili flakes or ground coriander or add a little of my taco seasoning or fajita seasoning.
- Beans: You can use pinto beans instead of black beans. If you want creamy pinto beans, try my Mexican pinto beans and rice!
I make this beans and rice almost every week, my kids adore it! It’s one of those staple recipes that goes well with so many different cuisines.
More Great Side Dish Recipes
Mexican Caesar Salad
15 mins
Grilled Vegetables
25 mins
Mexican Corn Salad
20 mins
Tropical Fruit Salad
10 mins
Mexican Coleslaw
16 mins
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Black Beans and Rice
Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion finely diced
- 2 teaspoons minced garlic
- 1 1/2 cups long grain white rice uncooked
- 1 teaspoon ground cumin
- 3 cups chicken broth
- salt and pepper to taste
- 2 15 ounce cans black beans rinsed and drained
- 2 tablespoons lime juice
- 1/3 cup cilantro leaves chopped
- cilantro sprigs and lime wedges for garnish
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and garlic, and cook for 2-3 minutes or until tender.
- Add the rice and cook for 1-2 minutes.
- Add the cumin, chicken broth, salt and pepper. Bring the pot to a boil.
- Cover the pot and turn the heat down to low. Simmer for 15 minutes or until rice is tender.
- Stir the beans into the rice. Cover the pot and let sit off the heat for 3-5 minutes or until beans are warmed through.
- Stir in the lime juice and cilantro. Fluff the rice with a fork. Taste and add more salt and pepper if desired.
- Garnish with cilantro sprigs and lime wedges, then serve.
Notes
- I recommend using a long grain white rice for this dish. I typically use standard long grain rice or basmati rice. Short grain rice tends to be stickier which doesn’t work as well in this preparation.
- I use canned black beans for this recipe because it cuts the prep time down to just 10 minutes. If you prefer, you can cook your own black beans from dried beans.
- Make sure to drain and rinse your black beans before you add them to the rice.
- Fresh lime juice is necessary for this recipe; don’t use the stuff that comes in a bottle.
Absolutely loved this Black Beans and Rice recipe! The combination of cilantro lime rice and flavorful black beans creates a mouthwatering dish that pairs amazingly with grilled meats. Plus, it’s incredibly easy to make, making it a go-to side dish for any occasion. This recipe is definitely a big hit in my book!
This is one flavor combination that is calling my name. I love that you cook all of it together, so the black beans and rice get all the flavors from the seasonings used. It’s a perfect side dish.
This is a fantastic side dish recipe. Served this with fish and used the leftovers for a burrito — SO good!
I made this as a side dish to go with our tacos. It was really good!
This rice is tasty. I subbed brown rice and increased the cooking time, but it came out perfectly. Great recipe!
Great recipe! I used brown rice, so had to increase cooking time significantly, but turned out really good. Might try adding tomatoes and bell pepper next time, to put a little Mexican rice spin to it.
How large are the portions? Going to make this dish for a side at a big family party – 35 people. I’m trying to plan accordingly. Thanks!
It comes out to about 3/4 cup per person!
Quick full of flavor….easy to make.
Respectfully, recipe leaves room to get as creative as you want…..that’s the real beauty of it 😉
5star no doubt
Respectfully yours
LA
If I wanted to add chopped green chiles (a 4 ounce can) at what point should I do that?
I’d add them in step 5!
Is instant rice ok to use in this recipe?
You would need to adjust the cooking time since instant rice cooks quicker than standard rice!