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black beans and rice recipe pin Joy Makin' Mamas
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Quick & Easy Black Beans and Rice

Cuisine Southwest
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 233 kcal
Author Meghan Gray

Ingredients

  • 1 14 ox can diced tomatoes with liquid
  • 1 15 oz can black beans drained and rinsed
  • 1/4 cup dehydrated onion
  • 1/2 teaspoon ancho chili powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 Tablespoon oregano
  • salt and black pepper to taste
  • 1 Tablespoon Olive Oil
  • 4 cloves garlic pressed
  • 3/4 cup white rice
  • 1 3/4 cups water

Instructions

  1. Combine tomatoes, beans, and spices (except garlic) in a non-reactive bowl and set aside to allow flavors to mingle.
  2. Heat olive oil in a large skillet over medium high heat until shimmering.
  3. Add garlic to hot oil and sautee about one minute or until just browned. Add rice and sautee about two minutes or until rice just begins to lose translucency but has not begun to brown.
  4. Add water. Bring to a boil, then reduce heat to low and cover. Simmer without lifting the lid until all liquid is absorbed- about 15-20 minutes.
  5. Stir in tomato and bean mixture and warm through.
  6. Garnish with fresh chives, if desired, and serve.

Recipe Notes

If you prefer spicier food, substitute cayenne pepper for the ancho chili powder. If you want to use fresh onion instead of dried, use about one small onion chopped finely and add it with the garlic. Sautee until translucent and then proceed as written.