Easy One Pot Black Beans and Rice

Black Beans and Rice is simple, satisfying, and SO flavorful! This classic dish has humble ingredients like fluffy white rice, hearty black beans, aromatic garlic, and warm spices that come together in one pot ready in just 35 minutes!

Love More Dinner Recipes? Try My One Pot Sausage and Rice or this Southwest Sweet Potato Black Bean and Rice next.

Why You’ll Love This Recipe

This hearty dish combines tender black beans simmered with warm spices and fluffy rice that absorbs all the rich flavor. It’s comforting, budget-friendly, and incredibly easy to prepare. Perfect for weeknights, meal prep, or anytime you need something simple and satisfying.

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Ingredient List

• Vegetable oil: 1 tablespoon
• Onion, chopped: 1 medium
• Garlic, minced: 2 cloves
• Long grain white rice: 1 cup
• Vegetable broth: 2 cups
• Black beans: 1 can (15 ounces), drained and rinsed
• Ground cumin: 1 teaspoon
• Cayenne pepper: 1/4 teaspoon (or to taste)

Why These Ingredients Work

The vegetable oil creates a flavorful base and helps the rice get perfectly toasted before absorbing the liquid. 

Onion and garlic are the aromatic foundation—they add sweetness and depth that make this dish anything but boring. 

Long grain white rice stays fluffy and separate, never mushy, which is exactly what you want. 

Vegetable broth infuses every grain with savory flavor (so much better than plain water!).

The black beans add protein, fiber, and a creamy texture that balances the rice beautifully. Cumin brings that earthy, warm flavor that’s essential to this dish, while a touch of 

cayenne pepper adds gentle heat that wakes everything up.

Essential Tools and Equipment

• Medium saucepan with a tight-fitting lid
• Wooden spoon or spatula
• Measuring cups and spoons
• Can opener
• Colander for rinsing beans

How To Make Black Beans and Rice

Step 1: Heat the Oil and Sauté Aromatics

Heat 1 tablespoon of vegetable oil in a medium saucepan over medium-high heat. Add the chopped onion and minced garlic. Cook and stir until the onion becomes soft and translucent, about 4 minutes.

Step 2: Toast the Rice

Stir in the uncooked rice to coat it with the oil and aromatics. Cook and stir for 2 minutes. This toasting step is KEY—it adds a subtle nutty flavor and helps the rice grains stay separate and fluffy.

Step 3: Add Broth and Simmer

Pour in the vegetable broth and bring everything to a boil. Once it’s bubbling, cover the saucepan with the lid, reduce the heat to low, and let it simmer gently until all the liquid is absorbed, about 20 minutes. Resist the urge to peek! Keeping that lid on traps the steam and cooks the rice perfectly.

Step 4: Add Beans and Spices

Stir in the drained and rinsed black beans, cumin, and cayenne pepper. Mix everything together gently but thoroughly.

Step 5: Warm and Serve

Cook uncovered until the beans are heated through, about 5 minutes. Give it a taste and adjust the seasoning if needed. Serve hot and enjoy!

You Must Know

Don’t skip rinsing the beans! Canned beans have excess starch and sodium in that canning liquid. Draining and rinsing them gives you a cleaner flavor and better texture.

Personal Secret: I always let the rice rest for 5 minutes after cooking, still covered, before adding the beans. This makes the rice even fluffier and ensures every grain is perfectly cooked.

Pro Tips & Cooking Hacks

• Use chicken broth instead of vegetable broth if you’re not keeping it vegetarian—it adds incredible savory depth.
• Don’t stir too much once you add the broth. Stirring releases starch and can make your rice gummy.
• Taste before serving and adjust your seasonings. Some broths are saltier than others, so you might need a pinch of salt or an extra dash of cayenne.
• Fluff with a fork before serving to separate the grains and mix in the beans evenly.

Flavor Variations & Suggestions

• Add bell peppers or jalapeños when you sauté the onions for extra vegetables and a pop of color (or heat!).
• Stir in fresh cilantro and lime juice just before serving for a bright, zesty finish.
• Top with shredded cheese, sour cream, or sliced avocado for a more indulgent meal.
• Use brown rice for a healthier, nuttier option—just increase the cooking time to 40-45 minutes and add an extra 1/2 cup of broth.
• Add frozen corn during the last few minutes for sweetness and texture.
• Season with chili powder or smoked paprika instead of cumin for a different flavor profile.
• Serve with a fried egg on top for a protein-packed breakfast or brunch!

Make-Ahead Options

This dish is perfect for meal prep! You can make it up to 3 days ahead and store it in the refrigerator. The flavors actually get better as they sit together. If you’re planning to freeze it, portion it into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating. When reheating, add a splash of broth or water to bring back the moisture, since rice tends to dry out.

Recipe Notes & Baker’s Tips

• If your rice seems dry after cooking, you can add a tablespoon or two of extra broth or water.
• This recipe doubles beautifully—just use a larger pot!
• For a complete plant-based protein, the combination of beans and rice provides all nine essential amino acids.
• Fresh garlic makes a huge difference here—don’t substitute with garlic powder if you can help it.

Serving Suggestions

Black beans and rice is incredibly versatile! Serve it as:

• A hearty side dish alongside grilled chicken, pork chops, or fish
• A base for burrito bowls topped with salsa, guacamole, and your favorite fixings
• A filling for tacos or burritos
• A complete vegetarian main dish with a simple green salad on the side
• Part of a bigger spread with roasted vegetables and cornbread

Garnish with fresh cilantro, lime wedges, diced red onion, or a dollop of sour cream for that restaurant-quality finish.

How to Store Your Black Beans and Rice

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over low heat with a splash of water or broth to restore moisture. You can also microwave individual portions—just add a tablespoon of water, cover with a damp paper towel, and heat in 1-minute intervals, stirring between each, until warmed through.

For longer storage, freeze in portion-sized containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Allergy Information

Common Allergens: This recipe is naturally free from dairy, eggs, nuts, soy, and wheat/gluten.

Substitutions:

• For onion-free: Use 1/2 teaspoon onion powder or omit entirely
• For garlic-free: Use 1/4 teaspoon garlic powder or skip it
• For low-sodium: Use low-sodium vegetable broth and rinse beans extra well

Questions I Get Asked A Lot

My rice turned out mushy. What did I do wrong?

This usually happens when there’s too much liquid or if the heat was too high during simmering. Make sure you’re using the exact measurements, and keep the heat on low once you cover the pot. Also, resist lifting the lid while it cooks!

Can I use dried black beans instead of canned?

Yes! You’ll need about 1/2 cup of dried black beans. Cook them separately until tender (this takes 1-2 hours), then add them in step 4. Save some of the cooking liquid to add moisture if needed.

Is this recipe spicy?

Not very! The 1/4 teaspoon of cayenne adds a subtle warmth, not heat. If you’re sensitive to spice, start with just a pinch. If you love spice, add diced jalapeños or increase the cayenne to 1/2 teaspoon.

Can I make this in a rice cooker?

Sure! Sauté the onions, garlic, and rice in a pan first, then transfer everything (including the broth) to your rice cooker. Cook on the white rice setting. Once done, stir in the beans and spices, and let them warm through on the “keep warm” setting for 5 minutes.

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