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Quick & Easy One-Pot Black Beans and Rice

A close-up shot of a white bowl filled with fluffy white rice topped generously with seasoned black beans and rice.

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Make this hearty, flavorful black beans and rice dish in a single pot for simple weeknight dinners. It is budget-friendly and perfect for meal prep.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup long-grain white rice
  • 2 cups vegetable broth
  • 1/2 cup water
  • Salt and black pepper to taste
  • Optional toppings: fresh cilantro, lime wedges, avocado

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and bell pepper. Cook until softened, about 5 to 7 minutes.
  3. Stir in the minced garlic, cumin, chili powder, oregano, and smoked paprika. Cook for 1 minute until fragrant.
  4. Add the rinsed black beans, rice, vegetable broth, and water to the pot. Stir everything together.
  5. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 18 to 20 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during simmering.
  6. Remove the pot from the heat and let it stand, covered, for 5 minutes.
  7. Fluff the rice mixture gently with a fork. Season with salt and pepper to your preference.
  8. Serve hot with optional toppings like cilantro and lime wedges.

Notes

  • For a richer flavor, substitute the vegetable broth with chicken broth if you are not preparing a strictly vegetarian meal.
  • If you prefer a spicier dish, add 1/4 teaspoon of cayenne pepper with the other spices.
  • This recipe works well with dried beans if you soak them overnight and cook them separately before adding them to the pot.

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