Learn how to make black beans and brown rice in one pot using flavorful and inexpensive ingredients. This versatile recipe is kid-friendly, vegan and gluten-free!
There is no recipe more important to a vegetarian than an easy rice and beans recipe. Not only is this a balanced and healthy meal, but it's also very inexpensive to make.
While I love sharing all varieties of rice and bean recipes, like Instant Pot Black Beans and Rice and Vegetarian Jambalaya, I also love making a classic batch of rice and black beans.
My rice and beans recipe is made in one pot, packed with flavor, and it's truly a staple recipe that you'll make time and time again.
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Why you'll love this recipe
- Made in one pot
- Vegan, vegetarian, and gluten-free
- Uses inexpensive pantry staples
- Seasoned to perfection with Mexican-inspired flavors like cumin and chili powder
Like this recipe? You might also enjoy staple recipes like quinoa black bean casserole, vegetarian enchiladas, and quinoa taco salad.
Ingredients and substitutions
- Brown rice: Long- or medium-grain will work. I don't recommend short grain. See note below about using white rice.
- Black beans: We will use 3 cups of black beans, or around two 15 ounce cans (drained). I also like to cook dry beans in my Instant Pot to control flavor and sodium level (it's also cheaper than buying canned).
- Yellow onion and bell pepper: Saute in olive oil until softened for flavor and texture. I use red bell pepper, but any color (yellow, orange, green) will work.
- Garlic and jalapeno: Increase the number cloves (I usually use 3-4) for an extra garlicky dish. Jalapeno is optional, but do note that the spiciness will tone down as the rice cooks.
- Spices: Cumin, chili powder, oregano and fresh cilantro are used for that Mexican-inspired flavor profile. We'll also add a dash of salt to emphasize the flavors.
- Vegetable broth: Choose a low or reduced sodium vegetable broth to control the saltiness of the dish. Water can be used in a pinch but will make the end result less flavorful.
Step by step instructions
- Heat olive oil in a Dutch oven or large stock pot (I use the one in this set). Once hot, add diced onion and bell pepper. Sauté until softened, about 5 minutes.
- Add the jalapeno and garlic. Sauté until aromatic and softened, about 1 minute.
- Add the remaining ingredients except for black beans: vegetable broth, rinsed brown rice, crushed tomatoes, cumin, chili powder, oregano, cilantro and salt. Give it a stir to combine.
- Bring to a boil over high heat. Once boiling, reduce heat to a simmer over medium-low. Cover with a lid. Simmer for 45-50 minutes, or until liquid is absorbed and rice is cooked through. The rice should be "al dente" like pasta, not mushy (image four).
Note: Depending on the kind of pot that you use, too much steam may escape during the cooking process. If the rice isn't cooked through and there is no liquid remaining, add an additional ½ cup of vegetable broth or water and continue simmering.
5. Once the rice is done cooking, stir in the black beans. Heat over low until the black beans are warmed through. Squeeze in fresh lime juice and additional cilantro just before serving.
FAQ
I recommend using brown rice because because white rice uses less liquid, so it may turn out mushy. White rice uses a 2 cups liquid : 1 cup rice ratio, whereas brown rice works best with 2.5 cups liquid : 1 cup brown rice. If using white rice, decrease the vegetable broth by at least 1 cup and decrease cook time to 15-20 minutes.
Check out my Pinto Beans and Rice recipe for a similar recipe that uses white rice.
While I think black beans work best, most types of beans will work in this recipe. Try kidney beans, red beans, white beans, pinto beans and even black-eyed peas.
Top with a dollop of Greek yogurt, salsa, and shredded cheddar cheese. It is also delicious tossed with tortilla chips and lettuce in a taco salad and as a vegetarian burrito or taco filling.
No. Dry beans require a different amount of liquid and cook time. You might want to try this Instant Pot black beans and rice instead or check out my Slow Cooker Black Beans.
Storage notes
- Storage and reheating: Let leftovers cool to room temperature before transferring to a container. Close and store in the fridge for 3-4 days. Reheat over medium-low heat on the stove, stirring occasionally or heat in the microwave.
- How to freeze: Let cool completely then transfer to a freezer safe container. Freeze for up to 3 months. Let thaw overnight in the fridge before reheating.
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Recipe
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Black Beans and Brown Rice
Ingredients
- 2 cups brown rice medium or long grain
- 1 tablespoon olive oil
- ½ cup diced yellow onion about one small onion
- 1 medium red bell pepper diced
- 3 cloves garlic minced
- 1 small jalapeño diced (optional)
- 3 cups vegetable broth less or reduced sodium
- 14.5 ounce can fire roasted diced tomatoes
- 1 tablespoon fresh chopped cilantro plus more for topping
- 2 teaspoons cumin
- 1 teaspoon chili powder
- ½ teaspoon dry oregano
- ½ teaspoon salt
- 2 15 ounce cans black beans drained and rinsed
- fresh lime juice and chopped cilantro for serving
Instructions
- Rinse the brown rice in a fine mesh colander or sieve. Set aside.
- Heat one tablespoon olive oil in a Dutch oven or large stock pot. Once hot, add diced onion and bell pepper. Sauté until softened, about 5 minutes. Add garlic and jalapeno and sauté a minute more.
- Add vegetable broth, brown rice, tomatoes (with juices), cilantro, cumin, chili powder, dry oregano and salt. Stir to combine.
- Bring to a boil over high heat. Once boiling, cover with lid and reduce to a simmer over medium-low. Simmer for 45 minutes, or until liquid is absorbed. If the rice isn't cooked through, continue cooking another 5 minutes. The rice is ready when softened but still holding its shape.
- Stir in the black beans. Taste for seasonings. Serve with fresh lime and chopped cilantro.
Notes
- Brown rice cook time: Depending on the kind of pot that you use, too much steam may escape during the cooking process. If your rice isn’t cooked through and there is no liquid remaining, add an additional ½ cup of vegetable broth or water and continue simmering.
- Can I use dry beans? No. Dry beans require a different amount of liquid and cook time. You might want to try this Instant Pot rice and beans instead.
- Storage: Let leftovers cool to room temperature before transferring to a container. Close and store in the fridge for 3-4 days. Reheat over medium-low heat on the stove, stirring occasionally or heat in the microwave.
- Freezing: Let cool completely then transfer to a freezer safe container. Freeze for up to 3 months. Let thaw overnight in the fridge before reheating.
Gail says
I want to make this for a family dinner but one person is allergic to tomatoes. As much as I LOVE tomatoes, what could I use instead?
Cassidy Reeser, MS, RD says
I would just omit the can of tomatoes and add an extra half cup of broth. Maybe increase the seasonings slightly as well? A splash of soy sauce could add a touch of umami that the tomatoes usually provide. Either way I think it will still turn out well! Enjoy!
Diane Forsee says
Divided this in half for 2 ppl with leftovers. Used success boil in bag brown rice out of the bag and had dinner on the table in 20 minutes. Rice cooks in 10 minutes. Left out jal a penos and added 1 tsp red pepper flakes. Wow, we loved it served as a burrito with taco sauce. Husband asked me to save the recipe!
Cassidy Reeser, MS, RD says
I’m happy to hear that you had success with the boil in bag brown rice. Thanks for the review!!
Abby Stein says
My son kept buying bags of brown rice, so I found this recipe and now I'm hooked. I'll be making this delicious brown rice dish as a side regularly going forward. Thank you for sharing❤️
Cassidy Reeser says
Happy to hear you found a use for the brown rice! Thanks for the review!
Cole says
I will try this recipe but I want to use a stove top Pressure cooker. What do I need to do different?
Cassidy Reeser says
Hi Cole, I wish I could help but I have no experience with stove top pressure cookers. I tried to do some research but it appears there’s no direct conversion, since stove top and Instant Pot cook differently and it appears stove top reaches higher pressure. That makes me think it would cook more quickly in a stove top cooker.
Cole says
Ok, I will have to experiment. I plan to buy a pressure cooker next year.
Patrick says
After going meatless on April 23rd (I’m still eating fish) but no dairy, recipes and food to live on became the challenge. This recipe (luckily) was one of the first I found. After making it numerous times since then I’ve made it my own. 3 cloves of garlic, 2 jalapeños, a dash of white pepper and at the end I add in fresh cherry tomatoes sliced in half. I usually top my bowl with some sliced avocado and/or a dollop of plain Greek yougurt ( I’m still eating yougurt as I like the protein shot) which I’ve become quite fond of these days.
Thanks for this recipe! It’s my “what are we gonna eat tonight” answer.
Cassidy Reeser says
It's always a relief to have a staple recipe to make for dinner and I'm so glad you found this one!! Sounds like great modifications to make the recipe your own. Thanks for the review.
Stephanie says
Yummy! I followed all steps but used instant rice (did not rinse) and just kept checking on it. I also used chicken broth. I did cook some anduli sausage on the side and added after rice finished cooking. Turned out really good 👍
NorthJerseyLiz says
I found the recipe too hard to follow on line because every time because my screen went off, I had to scroll through the whole post to get back to it. That being said, after printing it out, this recipe is sooo good! I made it with brown rice and it took much longer to cook than rhe stated time. If you do choose rice, make sure you use a Minute Rice type that takes only a few minutes to cook. I also made it once before with a packet of taco seasoning mixed in since I didn't have salsa. I literally dump and cook everything, mixing in all the ingredients and throwing it in the microwave. Adding diced peppers adds sweetness to counteract the spiciness of the chili powder, salsa and cumin. I love it! This recipe may make enough for six side servings, but as a main dish it's more like two in our house. A big side salad stretches it to three servings.
Cassidy Reeser says
Thanks for your feedback and for the review! If that happens again, you should be able to click "Jump to recipe" at the top of the post and it will take you right back to the recipe, but I'm glad printing the recipe worked out.
Ali says
It’s still cooking but I already love it. THANK YOU!
Cassidy Reeser says
Yay!! Hope it was great.
KW says
Super yummy!! Will use this all sorts of ways. Tonight it goes in a burrito bowl!! Added a few extras veggies….cuz why not!?
Rebecca says
Can I use a kind of red bean in this recipe?
Cassidy Reeser says
Definitely! Any canned bean works in place of the black beans.
K says
This was so good! I have several very picky eaters in my house and it's nearly impossible to find a dish that everybody likes. This one was a hit! I'll be adding it to my dinner rotation. Thank you!
Cassidy Reeser says
Thanks so much for the review - happy to hear everyone enjoyed it! 🙂
Mindi says
Was fantastic. The picky teen even liked it. Actually cleaned his bowl and didn't complain that there was no meat. I almost fainted from shock!
Cassidy Reeser says
That’s awesome! So happy to hear everyone liked it.