Black Beans and Rice

A bowl of rice with black beans, peppers, onions and tomatoes.

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Try this versatile, protein rich side dish that's perfect served with grilled meats or as the base for a meatless main course burrito bowl. Black Beans and Rice is easy to make and keeps well for days!

Prep Time25

Cook Time20

Total Time45

Course: Meatless Main, Side Dish

Cuisine: Cuban, Mexican, southwest

Keyword: beans, rice

Servings:

Calories: 606kcal

Author: Tricia

Ingredients

1 cup long-grain white rice
1 tablespoon olive oil
1 red bell pepper diced
1 large sweet onion diced
2 cloves garlic minced
⅛ teaspoon crushed red pepper flakes (optional)
2 scallions sliced thin (whites and green portions separated)
30 oz canned black beans drained and rinsed
10 oz can Rotel tomatoes any variety - do not drain
1 teaspoon chicken bouillon like Better Than Bouillon
1 tablespoon Southwest Spice Blend or other seasoning blend
salt and pepper to taste omit salt if using a salted spice blend
4 tablespoons unsalted butter
½ cup sour cream
2 small limes zested and juiced divided
fresh cilantro leaves chopped for garnish
lime wedges for serving
diced red onion (optional) for topping

Instructions

Make the rice:

In a small pot combine the rice, 3/4 cup of water and a pinch of salt. Bring to a boil then cover and reduce heat to low. Cook until the rice is tender, 15 to 18 minutes. Cover and set aside off-heat until ready to serve.

For the black beans:

Heat olive oil in a large skillet over medium-high heat until shimmering. Add the diced bell pepper and onion. Sauté until the vegetables are crisp tender, about 5 minutes. Add the garlic, red pepper flakes and the white portions of the scallions. Sauté for another minute or until fragrant.
Pour in the rinsed and drained beans, tomatoes (with juice), chicken bouillon, 3/4 cup water, 1 tablespoon Southwest Spice, 1/2 teaspoon or salt and pepper. Simmer until thickened, 5 to 10 minutes. Off heat add 2 tablespoons butter and season with salt and pepper to taste.

Make the crema:

 While the beans are cooking combine the sour cream, zest from one lime, a tablespoon of lime juice and a pinch of salt. If needed stir in 1 additional teaspoon of lime juice or water to thin for drizzling consistency. Set aside.

To serve:

Fluff the rice with a fork and stir in 2 tablespoons butter, all remaining lime zest and juice and a little salt and pepper.
Spoon rice into 4 individual bowls or a large shallow serving bowl. Sprinkle with the sliced green onion portions. Spoon the bean mixture over the rice then drizzle with the crema. Top with fresh cilantro leaves and serve with lime wedges.

Notes

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition