Black Beans and Rice Recipe made with black beans, rice, peppers, onion, garlic, vinegar, and a little heat.
I wasn’t planning to cook anything exciting the first time I made this Black Beans and Rice Recipe, honestly. It was during a week when I felt pulled in a million directions — work, errands, trying to remember if I ever switched the laundry over (spoiler: I didn’t). One night I just… stared into my fridge as if something would start glowing to signal Dinner! Look here! You ever do that?
I had black beans — canned, definitely — and rice hanging out in the pantry (thank goodness), plus a couple bell peppers that were, um, slightly wrinkly but still in the “edible/not yet compost” category. I figured, why not throw something together? And that’s how this little bowl of comfort snuck up on me.
As the peppers hit the hot oil, it reminded me of being in my grandma’s kitchen in summertime — she always sautéed onions and peppers before anything, even if she wasn’t sure what she was making yet. I swear, that smell is practically therapy. Garlic went in next, and suddenly the house felt warmer — like I’d cleaned even though I absolutely hadn’t.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
When I finally sat down with my bowl of this Black Beans and Rice Recipe, it was like being startled by something familiar and new at the same time. Warm rice, cozy beans, a splash of vinegar waking everything up, and a tiny kick of heat — nothing fancy, but so deeply satisfying. The kind of meal that feels like it takes care of you. I actually sat back and thought, “This tastes like I tried.” Even though I only sort of did.
Now I make it all the time — especially when I want to feel grounded without spending an hour chopping things. It always reminds me that the best bites aren’t always the ones with 10 steps and a garnish made with tweezers. Sometimes they’re just beans… and rice… and a little warmth.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Black Beans and Rice Recipe?
The funny thing about this Black Beans and Rice Recipe is that it almost shouldn’t be so good. I mean, it’s black beans, rice, a few veggies — super straightforward. Yet here we are, still thinking about it later like it’s that catchy song you heard once and can’t stop replaying in your head.
It comes together fast — like 30-ish minutes — which is shorter than it takes me to pick a movie I will absolutely fall asleep to. The vinegar brings this bright, almost unexpected spark, and the Tabasco (or cayenne if you want to be that person) slips in just enough heat to keep things interesting without turning dinner into a dare.
It’s cheap, flexible, and somehow feels comforting even if you weren’t looking for comfort. And honestly, I love that you can dress it up or down — add chicken or shrimp if someone’s feeling fancy, or just pile on cilantro and lime and call it a day. It’s a meal with range. Mood food.
Ingredient Notes:
Before diving in, I like to think of the ingredients in this Black Beans and Rice Recipe as the quiet heroes of the pantry, like those friends who show up even if you forgot to text back.
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Long-grain white rice — Cooks fluffy, not mushy.
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Olive oil — Helps everything sizzle nicely.
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Onion — Brings sweetness and familiar warmth.
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Bell peppers (green + red) — Color + flavor; roasted peppers or pimentos totally okay if you’re improvising.
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Garlic — You already know.
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Black beans — Canned, rinsed — no judgment.
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White vinegar — Little zing, the “oh THAT’S what’s missing” moment.
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Tabasco or cayenne — Adds heat, not chaos.
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Oregano — Fresh or dried; either works.
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Salt + pepper — Adjust as you go; tasting is half the fun.
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Lime + cilantro (optional) — If you want the dish to feel like it just got dressed up for company.
None of this is hard. Most of it’s probably already waiting for you at home, which I always find oddly comforting.
How To Make Black Beans and Rice?
Honestly, if you can sauté veggies and stir, you’re already winning.
Step 1. Cook the rice
Cook your rice following the instructions on the bag. Usually about 15 minutes simmering and 10 minutes chilling out, covered. Even if you slightly overcook, don’t panic — it’ll still be great once it’s mixed with everything else.
Step 2. Sauté the vegetables
Heat the olive oil in a big skillet over medium-high. Toss in the onion and peppers. They’ll start softening and smelling delicious — this part always reminds me of street food stands, full of color and noise. Add your garlic and give it another minute so it gets fragrant without burning. (Burnt garlic = sadness.)
Step 3. Add beans + seasonings
Stir in the black beans, vinegar, and Tabasco or cayenne. Let it all come to a nice simmer, then lower the heat, cover, and let it hang out for about 5 minutes so everything can get cozy.
Step 4. Mix in rice + oregano
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Add your cooked rice and oregano. Stir. Keep stirring. Taste, adjust seasoning. Maybe add more vinegar? More heat? Trust your gut; it’s usually right. Toss in cilantro, squeeze some lime — or don’t — it’s your bowl.
Then… eat. Straight from the pan if needed.
Storage Options:
Leftovers from this Black Beans and Rice Recipe hold up surprisingly well — sometimes I swear they taste even better the next day, like they’ve had time to think things over. Store in an airtight container in the fridge up to four days.
Reheat in the microwave, splash of water helps bring it back to life. Or, throw it in a skillet and warm it another way. Freezes great too — up to two months. Just thaw in the fridge overnight and heat up whenever the craving hits.
Variations and Substitutions:
I love how easy it is to riff on this Black Beans and Rice Recipe. It’s like a choose-your-own adventure dinner.
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Swap white rice for brown or even quinoa.
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Add chicken, shrimp, sausage, tofu — pick your protein.
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Stir in corn or zucchini.
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Swap white vinegar for lime juice.
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Add cumin or smoked paprika for extra depth.
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Top with avocado if you want it extra cozy.
It’s a no-stress situation — cook with what you’ve got.
What to Serve with Black Beans and Rice?
This Black Beans and Rice Recipe can be a main dish or a sidekick — depends on your mood.
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Warm tortillas
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Pico de gallo or salsa
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Avocado slices
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Cornbread (don’t knock it till you try it)
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Fried plantains
Sometimes I just add cilantro + lime and call it dinner. Good enough.
Frequently Asked Questions:
Can I use brown rice?
Yep — just be patient; it takes longer to cook.
Do I have to use canned beans?
No. But they’re easy. And we love easy.
Is it vegetarian?
Totally. Vegan, too, if your toppings are plant-based.
If you try this Black Beans and Rice Recipe, I’d genuinely love to hear how it turned out. Did you add extra spice? Go big with lime? Eat leftovers straight from the pan at midnight (same)?
Message me — I love hearing how you make these recipes your own.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Black Beans and Rice Recipe
Ingredients
- 1 cup uncooked long-grain white rice
- 1 tablespoon extra-virgin olive oil
- 1 small onion chopped
- 1/2 green bell pepper thinly sliced
- 1/2 red bell pepper thinly sliced (roasted red bell pepper or chopped pimentos may be substituted)
- 3 cloves garlic minced
- 2 16-oz cans black beans rinsed and drained
- 2 tablespoons white vinegar
- A few dashes of Tabasco or 1/4 teaspoon cayenne powder
- 1 teaspoon dried oregano or 1 heaping tablespoon fresh oregano chopped
- Kosher salt and freshly ground black pepper to taste
- Lime wedges and chopped cilantro for garnish (optional)
Instructions
Cook the rice
- Prepare the rice according to the package instructions. Long-grain white rice typically requires approximately 15 minutes of cooking once at a simmer and an additional 10 minutes covered to steam.
Sauté the vegetables
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell peppers. Sauté for 3–4 minutes, or until they begin to soften.
- Add the minced garlic and cook for an additional minute, stirring to prevent burning.
Add the beans and seasonings
- Add the black beans to the skillet together with the white vinegar and the Tabasco (or cayenne powder). Bring to a gentle simmer.
- Reduce the heat, cover, and allow the mixture to cook for approximately 5 minutes.
Add the rice and finish
- Stir the cooked rice and oregano into the bean mixture until evenly combined. Season with kosher salt and freshly ground black pepper to taste.
- If desired, garnish with chopped cilantro and serve with lime wedges.
Notes
- Use plain long-grain white rice and verify that the black beans are labeled gluten-free to avoid cross-contamination.
- Most ingredients listed are naturally gluten-free; however, confirm that the vinegar, hot sauce, and seasonings are certified gluten-free, as certain brands may contain additives or be processed in shared facilities.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
