This recipe for Black Beans and Rice is super easy to make in just 15 minutes (and budget friendly!). It's also extremely versatile and can be added to tacos, burrito bowls, tofu scrambles, and more.
Prep time: PT5M
Cook time: PT10M
Total time: PT15M
Rating
5 stars (29 reviews)
Keywords
black beans and rice, easy black beans and rice, gluten free, rice and beans, vegan, vegan black beans and rice
Ingredients
2 tablespoons unsalted vegetable broth (or you can use 1 tablespoon olive oil)
1/2 medium yellow onion (finely diced)
3 garlic cloves (minced (I use this zester))
4 ounce can mild green chiles
1 1/2 cups cooked brown rice (cooled)
1 15-ounce can black beans (rinsed and drained (or use 15 ounces, or about 1 3/4 cups, Instant Pot Chipotle Black Beans))
1/8 teaspoon ground sea salt
1/8 teaspoon freshly ground black pepper
1 tablespoon rice vinegar or distilled white vinegar
2 teaspoons fresh lime juice
2 tablespoons chopped fresh cilantro
Categories
Main Dish
Side Dish
Cuisine
South American/Caribbean
Steps
In a large non-stick saucepan, heat vegetable broth over medium-high heat. Add onion and garlic and cook until onion is soft and transparent, and garlic is fragrant.
Reduce heat slightly, then add the green chiles, pre-cooked rice, black beans, and salt and pepper. Heat until warm throughout, about 3-4 minutes, stirring occasionally.
Remove from heat, add vinegar, lime juice and cilantro. Stir to combine.
This dish is best served immediately, but can also be stored in the fridge in an airtight container for 2-3 days. If not eating immediately, I recommend adding a splash of lime juice to the dish before serving.
Eat on its own or, as a filling for a burrito or tacos, or with scrambled tofu for breakfast (see ideas for serving in the Notes section below). There are so many options!
Nutitrion
Serving Size: 1 cup
Calories: 225 kcal
Carbohydrates: 41.2 g
Protein: 8.5 g
Fat: 2.8 g
Sodium: 466 mg
Sugar: 0.8 g
Reviews
Platter0113 on 2026-09-28 (5 stars): Thank you for the recipe. I had no green chilis in the house, so chopped up a few jalapenos from my garden and sauteed those instead. It was still delicious!
Christopher Wilson on 2026-05-02 (5 stars): So simple yet so delicious! 😍 Perfect quick meal for busy days—love how budget-friendly this is too! 👌
Judy Ann Kellner on 2025-10-25 (5 stars): So yummy and super easy. Great for a gathering of people who enjoy different types of food.
Michelle on 2025-08-18 (5 stars): I rated this 5 stars for what it is - a quick & easy, healthy dinner. It's not what I'd fix for company, but I'll definitely make it again for easy weeknight fare. Made no changes other than adding some cumin. Definitely benefits from avocado as a topping - but what doesn't?! I think I might top it with some raw sweet corn next time.
STELLA B on 2025-06-27 (5 stars): I seared AHI that i sprinkles cumin and cayenne slices thin and added avocado to the bowl. Excellent! Only problem I had was printing the recipe . Your header takes up i/2 the page 😏
Indi on 2025-05-30 (5 stars): I have a very finicky adult man, who doesn't care for certain foods. I made this tonight. I got a lot of compiments all from him! The chicken is moist and delicious. I add a bit of home made fajita season to the vegetables!! Very delicious!!
Amy Z on 2025-05-09 (5 stars): I made this as written and absolutely loved it. Bonus, it took less than 15 minutes after cooking the rice in a rice maker. I ate it with half of a mini avocado, yum!
Kathryn on 2025-03-25 (5 stars): This was excellent and super easy to make! Used apple cider vinegar, 90-second brown rice pouch, low sodium canned black beans, and skipped the cilantro. Topped with fajita chicken, peppers, onions, and peach salsa…chef’s kiss! This will be a go-to recipe for me from now on. Tastier than a bowl from a chain restaurant, and much cheaper! Thank you!
