Black Beans and Rice

My husband has always been the cook in the family.  I have always loved to bake.  Since he has been moving up in his career, I have had to take on the role of cooking.  However, on the weekends, he does like to cook and this black beans and rice recipe is one of his.  Another one of his recipes is my Peanut Noodle Stir Fry.  That is his favorite.

beans 1

He says he has been making this since college.  Back then he was a meat eater and he used to add a chicken breast in this as well.  So if you are an omnivore, feel free to do just that.

Black Beans and Rice

Black Beans and Rice

30 minPrep Time

30 minCook Time

1 hrTotal Time

Save RecipeSave Recipe

Ingredients

  • 3 cups black beans (We used dried that we soaked overnight and boiled in the morning until they got soft.)
  • 3/4 cup tomato sauce
  • 1/2 yellow onion chopped
  • 1 yellow pepper chopped
  • 10 cherry tomatoes halved
  • 1 cup corn (We used frozen organic corn)
  • 1 small jalapeno seeds removed and diced
  • 2 cups water
  • 1/4 tsp garlic
  • 4 T oil (We used avocado oil)
  • Juice from 2 limes
  • 1 cup wild or brown rice + 2 cups water

Instructions

  1. In a small pot, add the rice and 2 cups water.
  2. Bring to a boil, then turn down, cover and simmer until all the water has been absorbed. About 20-30 minutes.
  3. In a large pan, combine the rest of the ingredients and bring to a boil, turn down and simmer until all the liquid has been absorbed. About 20-30 minutes.
  4. You can add the rice into the pan, or keep them separate like we do. That’s it. Enjoy!
7.6.2
1070
https://mywholefoodlife.com/2013/04/05/black-beans-and-rice/

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38 thoughts to “Black Beans and Rice”

  1. Could you double check the ingredients? Did you just start to type "yellow pepper" twice?"1/2 yellow chopped 1 yellow pepper chopped"Thanks!
  2. Do you measure the beans before or after you cook them? Thank you so much for your recipes and all the work you put into your site. I look forward to it everyday!
    1. You sure can. My husband would do that. I am not a huge cilantro fan, so he left it out for me. :) I bet it would go very well though.
  3. Your food photos are amazing. You can share your mouth watering photos with us at foodienewz.com and your photos published on FoodieNewz without any editorial review.
  4. Made this with quinoa instead of rice tonight and it was a great mix! My two year old ate a huge bowl of it! Love how incredibly easy and quick it was to make this and it tasted fantastic.
  5. I noticed that you didn't use cumin or oregano when writing the recipe. I'm not criticizing, if any, thanks for all your work but as a Cuban-Venezuelan and now American I have a hard time imaging the flavor of black beans without those ingredients. I add them while boiling the black beans which I do in 30 minutes in the pressure cooker. Well, if your diet allows to use oregano and cumin try once to add 1 tbsp of oregano and about 3/4 tbsp to the boiling water for an imaginary trip to Havana :). Gracias, thanks, a lot of dedication to make this type of websites happen!
    1. My husband created this dish and normally he does use cumin when he makes black bean dishes. Not sure why he didn't with this one. I am personally not a big fan of oregano and that is probably why he left that one out. But I do agree that cumin adds great flavor. :)
  6. In a word, this recipe was wonderful!! I added some cumin, paprika and cilantro, for personal taste, but other than that followed it to a T. Very hearty and very yummy!! Tonight I ate it as-is, but tomorrow, I think I may throw it over a big bed of greens for a nice salad!
  7. I do have a question regarding the addition of 4 Tbsp of oil, is this crucial to the recipe or can it be ommitted? Seems like quite a bit of oil and I wasn't sure what the purpose was. I plan on making this today for lunch and I'm looking forward to it. So far all of your recipes I have tried have come out amazinly delicious!
      1. Thanks for the speedy replay! I just wanted to make sure it wasn't something that would change the consistency of the dish. If it's for flavor profile though I'll still use it but just cut in half. I'm looking forward to this, heading down to make it now!
          1. I LOVED it! It was not as pretty as your picture but was very good. I liked the sweetness that the tomatoes and peppers gave to it, very good!

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