Black beans and rice

When I was in college there was a restaurant on my way to class that served rice, black beans with cheese, salsa and sour cream.  I loved it and ate it all the time!! It was filling, quick and cheap. I still make it for myself for lunch if there is nothing in the house to eat-so good! But most of the time I make this (a bit more fancy than college but not much) as a side dish.  Black Beans and Rice is an easy and delicious side dish for almost anything, but especially for Tequila Lime Chicken, Instant Pot Crispy Pork Carnitas, or Green Chili Chicken Enchiladas. Many times I will add Trader Joe’s Frozen Roasted Corn or if I am lazy and need to get dinner on the table I will make this and add in shredded rotisserie chicken and dinner is served! Everyone loves it!

Trader Joes Frozen Corn

This recipe calls for uncooked rice, but there are many times that I make this with frozen rice that you can get at most grocery stores. I just take out the step of the broth and simmer. I saute the onion, garlic and cumin and then add the rice to the pot along with the beans and about 1/2 cup of water (or stock). Allow it to heat through (7-10 minutes) and add in the lime juice and parsley.  You can also use left over steamed rice from Chinese take out then use that. I hate cilantro so I just use parsley, but if you love cilantro then by all means add it!


Black Beans and Rice

A delicious side dish to almost anything! Quick, easy, flavorful and pairs great with Tequila Lime Chicken or Green Chili Chicken Enchiladas. 

Servings 4


  • 2 Tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 1 cup uncooked rice white rice
  • 2 cups chicken stock
  • 1 14oz can black beans, rinsed and drained
  • 1 teaspoon kosher salt
  • 3 Tablespoons lime juice, about 2 limes
  • 2 Tablespoons parsley or cilantro, minced


  1. Heat oil in a stockpot. Add onions and saute until the onion is soft, about 5 minutes. 

  2. Add the garlic, cumin, rice.  Allow the rice to toast for a few minutes until all the cumin is incorporated. 

  3. Add in the stock (or broth).  Cover pot with a lid and reduce heat to low and simmer for 20 minutes. Be sure and stir half way through. 

  4. Once rice is cooked though add beans and stir.  Allow beans to heat through-about 5 minutes.  Add lime juice and parsley.  Season with salt and pepper and serve. 

Needed Items