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This easy black beans and rice recipe comes together in just 15 minutes, is budget-friendly, and works as the perfect base for tacos, burrito bowls, tofu scrambles, and quick weeknight meals.
Why you’ll love this recipe:
- Ready in 15 minutes
- Budget-friendly pantry ingredients
- High in protein and iron + super filling
- Works for meal prep or quick dinners
Watch how to make this in under 1 minute:
Beans and rice: a simple, global staple
Beans and Rice is a common meal in many cultures around the world, and for good reason. It’s affordable, filling, and easy to customize with whatever you have on hand.
This version is one I make all the time because it’s quick, fresh, and full of flavor from lime and green chiles. It works perfectly as a base for burrito bowls, tacos, and more—or as a simple meal on its own with tortilla chips and salsa.
How to make black beans and rice:
- Start by cooking your rice*, or use pre-cooked rice to save time (see tip below).
- Sauté onion, garlic, and green chiles until softened.
- Add the black beans and seasonings, then simmer briefly.
- Stir in cooked rice, lime juice, and cilantro.
- Taste and adjust seasoning before serving.
Quick tips:
- Need help cooking rice? *This guide by Minimalist Baker explains 2 ways to make rice.
- For a shortcut, use frozen pre-cooked rice (like Trader Joe’s), which comes in ready-to-use (1 1/2 cup) portions.
Substitutions and tips:
- Add roasted sweet corn, or diced veggies like red bell pepper, red onion, green onions or cherry tomatoes.
- Add your favorite hot sauce (Frank’s Red Hot, or salsa).
- Try extra spices like cajun seasoning, chipotle powder, chili powder, cumin, or Spanish paprika.
- Sprinkle in nutritional yeast for a slightly cheesy flavor.
Meal ideas using black beans and rice:
- Build a “burrito bowl” with avocado, tortilla chips, salsa, or Classic Guacamole.
- Add to nachos and drizzle with Vegan Queso.
- Use in tacos, tostadas, or enchiladas (w/ my Roasted Red Pepper Enchilada Sauce).
- Mix into scrambled tofu or veggie sausage for breakfast.
- Use in my Mexican Black Bean Bulgar Bowl.
- Add in some soy chorizo for a heartier meal.
Tools I Use (and Love):
- Instant Pot– if making my ‘Instant Pot Chipotle Black Beans’ for this recipe, this piece of equipment is a must. This is great for cooking beans quickly and works as a rice cooker too.
- Zester– I know this tool is technically designed to zest lemon and lime, but it’s also my favorite for mincing garlic.
- Santoku Knife– this is my go-to for chopping veggies. Just be careful with the ceramic blade as it can chip easily!
- Lime Squeezer– Makes this recipe easier (and no seeds!)
Frequently Asked Questions:
Yes, canned black beans work perfectly and make the recipe much faster. Just drain and rinse before using.
Yep! White rice works just as well. Use whatever you have on hand- just adjust the cooking time if making the rice from scratch.
Store this in an airtight container for up to 4-5 days.
Yes, this recipe freezes very well. Let it cool completely first, then store in a freezer-safe container for up to 2-3 months.
Yes, this is a balanced, plant-based meal (vegan and gluten-free) and provides fiber, protein, and complex carbs- especially when you make it with brown rice.
Before you start (quick tips):
- Use pre-cooked rice to save time
- This recipe is great for meal prep
- Scroll up for variations and meal ideas
If you try this recipe, leave a comment and rating below. I’d love to hear what you think! You can also tag #veggie__chick on Instagram. And if you’re trying to eat more plant-based meals, check out my Start Here page for more info. Thanks! =)
Super Easy Black Beans & Rice
Pin RateIngredients
- 2 tablespoons unsalted vegetable broth - or you can use 1 tablespoon olive oil
- 1/2 medium yellow onion - finely diced
- 3 garlic cloves - minced (I use this zester)
- 4 ounce can mild green chiles
- 1 1/2 cups cooked brown rice - cooled
- 1 15-ounce can black beans - rinsed and drained (or use 15 ounces, or about 1 3/4 cups, Instant Pot Chipotle Black Beans)
- 1/8 teaspoon ground sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon rice vinegar or distilled white vinegar
- 2 teaspoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
- In a large non-stick saucepan, heat vegetable broth over medium-high heat. Add onion and garlic and cook until onion is soft and transparent, and garlic is fragrant.
- Reduce heat slightly, then add the green chiles, pre-cooked rice, black beans, and salt and pepper. Heat until warm throughout, about 3-4 minutes, stirring occasionally.
- Remove from heat, add vinegar, lime juice and cilantro. Stir to combine.
- This dish is best served immediately, but can also be stored in the fridge in an airtight container for 2-3 days. If not eating immediately, I recommend adding a splash of lime juice to the dish before serving.
- Eat on its own or, as a filling for a burrito or tacos, or with scrambled tofu for breakfast (see ideas for serving in the Notes section below). There are so many options!
Notes
- Use pre-cooked rice (like Trader Joe’s frozen brown/jasmine rice).
- For more flavor, use my Chipotle Black Beans.
Nutrition
Update Notes: This post was originally published in March 2018, but was republished with new tips and FAQs in April, 2026.
Steve Falor says
Great recipe. I cooked basmati rice in chicken stock and flavored the dish with pork boudin. Organic black beans from Bush. DEEEEELISHUS
Christin says
Hey Steve, thanks so much! =) Glad you enjoyed it!
Judy Ann Kellner says
So yummy and super easy. Great for a gathering of people who enjoy different types of food.
Christin says
Thank you Judy! So glad you loved it! =)
Michelle says
I rated this 5 stars for what it is – a quick & easy, healthy dinner. It’s not what I’d fix for company, but I’ll definitely make it again for easy weeknight fare. Made no changes other than adding some cumin. Definitely benefits from avocado as a topping – but what doesn’t?! I think I might top it with some raw sweet corn next time.
Christin says
Thanks Michelle! So glad you loved this easy recipe! And I 100% agree on the avocado. =)
Michelle says
In fixing this for a second time tonight I made a happy “mistake.” I accidentally opened a can of coconut milk, thinking of a different recipe. I realized my mistake but decided to add some anyway – maybe 1/3 of a can. I also added some chile powder and cumin. In the end, I may have liked it even more with the coconut milk.
Christin says
Oh wow, super cool addition! That actually sounds really good. I’ll have to try that! Thanks for sharing your “mistake”. =)
STELLA B says
I seared AHI that i sprinkles cumin and cayenne slices thin and added avocado to the bowl. Excellent! Only problem I had was printing the recipe . Your header takes up i/2 the page 😏
Indi says
I have a very finicky adult man, who doesn’t care for certain foods. I made this tonight. I got a lot of compiments all from him! The chicken is moist and delicious. I add a bit of home made fajita season to the vegetables!! Very delicious!!
Amy Z says
I made this as written and absolutely loved it. Bonus, it took less than 15 minutes after cooking the rice in a rice maker. I ate it with half of a mini avocado, yum!
Christin says
So glad you loved it Amy! =)
Tyrone D Davis says
great
Kathryn says
This was excellent and super easy to make! Used apple cider vinegar, 90-second brown rice pouch, low sodium canned black beans, and skipped the cilantro. Topped with fajita chicken, peppers, onions, and peach salsa…chef’s kiss! This will be a go-to recipe for me from now on. Tastier than a bowl from a chain restaurant, and much cheaper! Thank you!
Christin says
Yay thanks so much Kathryn! I’m really glad you enjoyed it! =)
Deborah Olivastri says
Delicious!
Christin Russman says
Awesome, thank you Deborah! =)
Leslie says
We are trying to do more meatless meals in our home. We are also challenging ourselves to have at least one meal a week that is super inexpensive. This fit both bills. But best of all, it was delicious and filling.
I made the IP Chipotle Black Beans to put in the rice and beans. I now understand what you mean about putting the broth in/over all kinds of things. So far my favorite place to put it is my mouth, but I look forward to trying it on eggs for breakfast. We went meatless, but not vegetarian with ours because I had some beef stock in the freezer. I didn’t have a can of green chiles, but did have a roasted jalapeno from last week’s taco night, so that was a good sub.
It was great topped with crema, pickled red onions, and salsa!
Christin Russman says
Hi Leslie, I’m so happy you enjoyed this recipe!! And yes, that broth adds flavor to a lot of other dishes! Jalapeños sounds like a perfect substitute for the chiles. Thank you! =)
Rachael M. says
Wonderful recipe! I needed a quick beans and rice meal for a fast supper and this worked perfectly.
If anyone is curious, these are the changes I made: dried minced onion and garlic (rehydrated perfectly in the broth), added frozen bell peppers, used pinto beans and cauliflower rice, and taco seasoning. I had it as a burrito bowl topped with jalapenos, herdez salsa verde, and diced tomatoes. Perfect!
Christin Russman says
Hi Rachael, so glad you enjoyed it! Thanks so much for including your additions. That’s why I love this recipe- it’s a great starting point and very versatile. Thanks! =)
Jarrett says
Absolutely delicious. The vinegar and cilantro really bring out the flavor thank you!
Christin Russman says
Thank you Jarrett, very happy you enjoyed it! I love the addition of vinegar too!
Lisa says
Thanks this was great! I was just searching for a super easy black bean & rice recipe for lunch today with what I had on hand and this fit the bill! I used 1/2 can diced chiles and did add some cumin & coriander and splashed some Frank’s Red Hot on before eating (b/c I love Franks’ on everything haha), will definitely make this again and like the idea of eating it for breakfast- maybe with a fried egg on top!
Christin Russman says
Yay, thanks Lisa! So happy you liked it! =)
Mariana says
In Costa Rica we call this “Gallo Pinto”, it’s our traditional breakfast.
The main difference is that we don’t put vinegar, lemon or lime on it. But it’s delicious.
Christin Russman says
Oh that’s really interesting! Sounds like a great breakfast!! Thanks for sharing. =)
JoAnn says
Thanks. Great easy meal. I love that rice blend. It pops when you eat it which I find quite satisfying. I did add some Cajun seasoning to my rice. I think this is a very versital recipe that I like to have on hand for quick lunches, in burritos or add more veggies for a Buddha bowl.
Christin says
Thank you Joann! So glad you liked it! =)