These Black Beans and Rice are super easy to make, taste fantastic, and are a great side dish to any Mexican main dish.
Hello foodies! Okay, here’s the deal. Sometimes I post recipes and photos that (I’m not too proud to say it) even knock my socks off a little bit. I’m a Self Proclaimed Foodie – and that means I’m a bit pretentious. You don’t have to tell me. I’m the first one to admit I can be a total snob when it comes to food and photography. I make no apologies. Well, there’s nothing glamorous about this recipe. Nothing at all. But it does taste good. Its simple and fast and goes with any Mexican/Cuban/Latin/etc. dish. For example, this bean and rice recipe would pair perfectly with carne asada tacos or Cuban shredded beef. I made and posted this because for years I would go directly to a box of Spanish or Mexican rice. Then one day I had the shocking revelation that I had completely run out. Not too shocking, considering I’m currently out of staples like mayonnaise and peanut butter, despite the numerous reminders to never run out of such staples from my husband. Anyhoo… I ran out of said boxed rice so I had to think of something delicious from scratch. And there you have it. These beans and rice were born. Easy to make, and super yummy!
Black Beans and Rice
- 1 tablespoon vegetable oil
- 1 medium onion diced
- 1 1/2 cups long grain white rice
- 4 cups chicken broth
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1 bay leaf
- 14 ounce can cuban black beans drained and rinsed*
- Heat the oil in a large saucepan over medium high heat. Saute the onion, stirring occasionally, until tender and fragrant, about 5 minutes. Add the rice and stir frequently, about 5 minutes. Be careful to avoid browning. You want your rice to toast to a golden brown with the oil and onion.
- Add the chicken broth, cumin, oregano, salt and bay leaf. Bring mixture to a boil, then cover and reduce heat to low. Simmer until rice is fully cooked, about 20-25 minutes.
- Discard bay leaf, fluff rice with a large wooden spoon, and then mix in drained black beans.