Quick and Easy Black Beans and Rice Recipe - Allrecipes.com
Quick and Easy Black Beans and Rice Recipe
  • READY IN 40 mins

Quick and Easy Black Beans and Rice

Recipe by  

"This is a recipe I use in lieu of kidney beans and rice because I just happen to love the flavor of black beans. We never have leftovers of this side dish!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
  2. Stir water, black beans, cumin, and beef bouillon cube into the onion and garlic mixture; bring to a boil, add rice, cover, and simmer until the rice is tender and the moisture is absorbed, about 20 minutes.
  3. Gently stir Creole seasoning and cilantro into the beans and rice.
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Reviews More Reviews

Most Helpful Positive Review
Sep 04, 2014

Quick & Easy Black Beans & Rice Haiku: "Added smoked sausage. Used fresh cilantro, not dried. Rest I kept the same." I was skeptical of the seemingly strange combo of Cajun seasoning, cumin and cilantro, but somehow this all came together in a really delicious way! To make it an entree, I crisped 1 lb. sliced smoked sauce w/ the onion and garlic, and while the recipe didn't say to drain and rinse the black beans, I did so anyways, and sprinkled w/ fresh chopped cilantro (couple TB's worth) since I don't keep dry on hand. It WAS quick and easy, and better than that, 5 stars from the entire family, and no leftovers!

 
Most Helpful Critical Review
Mar 23, 2015

this took nearly an hour to cook.. we usually put the water and rice in the pot, bring that to a boil, put a lid on it and simmer on low for 20 min's.. the difference here was that everything was boiled first and then the rice was put in.. i'm guessing that's why it took so long, but i could be wrong (??) i added in some leftover Slow Cooker Pernil Pork from this site to make it more of a main dish for bf's lunch.. the flavor is really good, but i don't think it was worth the wait.. bf said if we were to try this again we'd just do it our way, putting everything in including the rice and bringing it to a boil

 

7 Ratings

Aug 19, 2014

Didn't change a thing!! Tried it with Pinto and Kidney beans - great flavor and no left overs - would make all three again.

 
Feb 15, 2015

Thanks so much for this recipe! I've been on this site for 10+ years and never reviewed a recipe, but since this one had so few reviews and was so good, I thought I'd throw in my $0.02. ;) I had to make a few slight modifications to use what I had on hand, but it was the same basic idea and worked out perfectly! The only onion I had was a small bag of Birdseye frozen chopped onions, so used half a bag for the onion (no need to thaw). I also used minced garlic from a jar (approx 3 tsp). I didn't have Creole seasoning, so used 1/2 tsp chili powder and 1/4+ tsp seasoned salt instead and omitted the cilantro since I didn't have any on hand (I'm sure it would add great flavor, though!). I used Bush's seasoned recipe canned black beans drained, but not rinsed (those are my favorite) and substituted 2 cups of chicken broth for the water and bouillon cube. I cooked it just how the recipe states with the exception of adding all the seasonings before simmering and simmering for approx 45-50 minutes because I used brown rice. It was so easy and tasted fantastic! My VERY picky two year-old loved it and my husband insisted that it go in our regular rotation! Thanks again! ;)

 
Jan 16, 2015

My husband and I love this recipe.

 
Aug 25, 2014

Tasty rice and bean side dish, we all liked it, I also tossed in some fresh cilantro once done for more flavor.

 

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Nutrition

  • Calories
  • 233 kcal
  • 12%
  • Carbohydrates
  • 39.9 g
  • 13%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 469 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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