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–+ servings
Merry

Mexican-Style Black Beans & Rice

This black beans and rice recipe is a flavorful, protein-packed dish that comes together with simple ingredients. With aromatic spices, fresh lime juice, and hearty black beans, this one-pot meal is perfect as a side or a standalone dish. It’s easy, budget-friendly, and packed with nutrients, making it a great addition to any meal plan.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish, Side Dish
Cuisine: Latin American
Ingredients Method Notes

Ingredients
  

  • 3 cups chicken broth or stock
  • 1 tablespoon olive oil
  • ½ cup diced yellow onion
  • 2 garlic cloves minced
  • 1½ cups long-grain white rice
  • 1½ teaspoons cumin
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ½ jalapeño pepper optional, for spice
  • 2 15-ounce cans black beans, drained and rinsed
  • Juice of 2 limes
  • ¼ cup chopped cilantro leaves

Method
 

  1. Heat olive oil in a pot over medium heat. Add diced onion and sauté for 3 minutes until softened. Add minced garlic and cook for another minute.
  2. Stir in the rice, cumin, chili powder, and salt. Cook for 2 minutes, allowing the rice to absorb the flavors.
  3. Pour in the chicken broth and place the halved jalapeño (if using) in the pot. Stir well, bring to a boil, then reduce heat to low. Cover and let simmer for 15 minutes.
  4. Remove the jalapeño, then gently fold in the black beans, lime juice, and chopped cilantro. Cover and let sit for 3-5 minutes.
  5. Fluff with a fork and serve warm.

Notes

  • To make this dish vegan, use vegetable broth instead of chicken broth.
  • If you prefer more spice, add an extra jalapeño or sprinkle in red pepper flakes.
  • Store leftovers in an airtight container for up to 4 days. Reheat with a splash of broth for the best texture.
  • Freezes well for up to 3 months. Thaw overnight and reheat before serving.

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