Black Beans & Rice Recipe | Mexican Rice | Spanish Rice Recipe

Introduction

This Black Beans & Rice recipe is a flavorful and satisfying dish inspired by Mexican and Spanish cuisines. Combining tender black beans, fragrant rice, and a hint of spice, it makes for a perfect hearty meal any day of the week.

Ingredients

• 1 can Black beans (or ½ cup dried beans)
• 1 cup Rice (jasmine or basmati)
• 2 tablespoons Olive oil or butter, divided
• 1 teaspoon Cumin seeds
• 1 Bay leaf
• 1 medium Onion, finely chopped
• 5 cloves Garlic, finely chopped
• 1 medium Tomato, chopped
• ¼ to ½ teaspoon Cayenne powder or Red chile powder (optional)
• 2 to 3 tablespoons Hot sauce, adjust to taste
• 1 Jalapeno, chopped (optional)
• ¼ cup Cilantro or Coriander leaves, chopped
• Salt, to taste

Instructions

1. Step 1: If using dried black beans, soak ½ cup in water for 4 hours or overnight and drain. Pressure cook the soaked beans with 2 cups of water until tender—about two whistles in an Indian cooker or 20 to 25 minutes on high in an Instant Pot. Let the pressure release naturally.
2. Step 2: To cook the rice, heat 1 tablespoon of butter or olive oil in a pan over medium to low heat. Add 1 cup of rice and sauté until it takes on a light color and a nutty aroma develops. Add 1½ cups of water and salt to taste, bring to a boil, then cover and simmer for about 10 minutes or until the rice is cooked. Set aside.
3. Step 3: In another pan, heat 1 tablespoon of oil. Add the bay leaf, cumin seeds, chopped onion, and garlic. Sauté until the onion becomes translucent and fragrant.
4. Step 4: Stir in the chopped tomato and cayenne powder (if using). Cook until the tomato softens.
5. Step 5: Add hot sauce, salt to taste, and chopped jalapeno (if using). Mix well to combine all the flavors.
6. Step 6: Finally, add the cooked rice, black beans, and chopped cilantro to the pan. Gently mix everything together and heat through before serving.

Tips & Variations

• For extra depth, substitute part of the water for cooking rice with vegetable or chicken broth.
• Add corn or bell peppers to increase the veggie content and color.
• Use canned beans for convenience, but rinse them well to reduce sodium.
• Adjust the heat by varying the amount of cayenne powder, hot sauce, or jalapeno.
• Garnish with lime wedges for a fresh citrus kick.

Storage

Store leftover black beans and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the rice seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans for this recipe?

Yes, you can substitute black beans with pinto, kidney, or any other beans you prefer. Just adjust cooking times accordingly.

Is jasmine rice better than basmati for this dish?

Both jasmine and basmati rice work well. Jasmine offers a slightly floral aroma, while basmati is a bit nuttier. Choose based on your flavor preference.

Black Beans & Rice Recipe | Mexican Rice | Spanish Rice Recipe

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★★★★★

4.8 from 131 reviews

This Black Beans & Rice recipe is a flavorful Mexican-inspired dish combining tender black beans with fragrant jasmine rice, spiced with cumin, garlic, and fresh jalapeno, finished with a hint of heat from cayenne and hot sauce. Perfect as a wholesome vegetarian meal or a hearty side dish.

• Author: Lisa
• Prep Time: 10 minutes (plus 4 hours soaking time for dried beans)
• Cook Time: 35 minutes
• Total Time: 45 minutes (plus soaking time if using dried beans)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Beans

• 1 can Black beans (or ½ cup dried beans)

Rice

• 1 cup Jasmine rice (or basmati rice)
• 2 tablespoons Olive oil or butter, divided
• Salt, to taste
• 1 ½ cups Water

Seasonings & Vegetables

• 1 teaspoon Cumin seeds
• 1 Bay leaf
• 1 medium Onion, finely chopped
• 5 cloves Garlic, finely chopped
• 1 medium Tomato, chopped
• ¼ to ½ teaspoon Cayenne powder or Red chile powder (optional)
• 2 to 3 tablespoons Hot sauce, adjust to taste
• 1 Jalapeno, chopped (optional)
• ¼ cup Cilantro or Coriander leaves, chopped

Instructions

1. Prepare the black beans: If using dried black beans, soak ½ cup in water for 4 hours or overnight and drain. Add the soaked beans with 2 cups of water into a pressure cooker and cook until two whistles if using an Indian cooker, or pressure cook on HIGH in an Instant Pot for 20 to 25 minutes depending on desired firmness. Allow the pressure to release naturally before using the beans.
2. Cook the rice: In a pan over medium to low heat, heat 1 tablespoon of oil or butter. Add 1 cup of jasmine rice and sauté until the rice develops some color and gives off a nutty aroma. Add 1 ½ cups of water and salt to taste. Bring to a boil, then cover and simmer for about 10 minutes or until the rice is tender and cooked through. Set aside.
3. Sauté the aromatics: In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the bay leaf, cumin seeds, chopped onion, and garlic cloves. Sauté until the onion becomes translucent and fragrant.
4. Add tomatoes and spices: Add the chopped tomato and cayenne powder to the pan and cook until the tomato softens and the mixture thickens slightly.
5. Incorporate heat and seasoning: Stir in the hot sauce, salt to taste, and chopped jalapeno if using. Mix well to combine all the flavors.
6. Combine rice, beans, and herbs: Add the cooked rice, black beans, and chopped cilantro to the pan. Gently mix everything together and heat through until evenly warm.

Notes

• If you prefer to avoid pressure cooking, soaked beans can be boiled on the stovetop for 1 to 1.5 hours until tender, though this will increase cooking time.
• Adjust the cayenne and hot sauce levels according to your preferred spice level.
• Fresh jalapeno adds extra heat and texture but can be omitted for a milder dish.
• For additional flavor, you may substitute vegetable broth for water when cooking the rice.
• This recipe is naturally vegetarian and can easily be made vegan by using olive oil instead of butter.

Keywords: black beans, rice, Mexican rice, Spanish rice, vegetarian, spicy rice, cumin, jalapeno, cilantro