Do you want to know the secret to a delicious and nutritious meal that won't break the bank? Look no further than the humble but mighty duo of Black Beans and Rice.
Whether you're a busy college student on a tight budget or a health-conscious foodie, Black Beans and Rice are a go-to option that will satisfy your taste buds and your wallet.
I am a big fan of "cook once eat twice", so I always make a double (or triple) batch of rice one night and use leftover rice for Fried Rice, a hot breakfast cereal or a simple side dish like this.
If you need to make the rice just for this dish, it will add about 10-15 minutes to the prep time depending on how you cook your rice (team pressure cooker here). Just cook up the rest of the ingredients the last 5 minutes the rice is cooking and then stir in the rice before serving.
Variations for Black Beans and Rice
Another great thing about this recipe is the number of variations. Get creative and throw in what's in the fridge or pantry.
A few ideas:
- Mexican - add some frozen or canned corn and jalapenos along with oregano and chili powder.
- Cajun - swap some chopped bell peppers for the celery and add a little Cajun spice.
- Italian - add diced tomatoes, basil, oregano and parsley.
You could even throw in leftover protein and make it a one dish meal.
Don't you just love the possibilities?
Pantry Staples
Here are more easy recipes to make with ingredients you probably already have on hand.
Recipes with Pantry Staples
- Cheesy Southwestern Chicken Casserole by Making Miracles
- Easy Green Chile Chicken Enchiladas by A Kitchen Hoor's Adventures
- Macaroni Tuna Salad by A Day in the Life on the Farm
- Pantry Burrito Bowls by Veggies First Then Dessert
- Pecan Chicken by Family Around The Table
- Sourdough English Muffins by Hezzi-D's Books and Cooks
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Recipe
Ingredients
- 2 teaspoons olive oil
- Β½ cup yellow onion (diced)
- Β½ cup celery (diced)
- 2 cloves garlic (minced)
- 1 cup black beans (or one 15 ounce can, drained)
- 1Β½ cup white rice (cooked)
- salt and pepper (to taste)
Instructions
- Heat 2 quart sauce pan to medium hot. Add oil and heat until it sizzles. Add onion, celery and garlic. Cook until onions are translucent, 4-5 minutes
- Turn heat to low. Stir in rice and beans and cook until heated through. Add salt and pepper to taste.
Notes
- Mexican β add some frozen or canned corn and jalapenos along with oregano and chili powder.
- Cajun β swap chopped bell peppers for the celery and add a little Cajun spice.
- Italian β add diced tomatoes, basil, oregano and parsley.
Sound fabulous? Share it!
Until next time, happy eating.
~Audrey
Heather @ My Overflowing Cup
I love how versatile rice & beans are - not to mention how frugal & delicious. Thanks for the recipe!
Hezzi-D
Love how quick and easy this recipe is!
April Tuell
Beans and rice is one of my favorite meals. Love your Mexican and Italian versions of this recipe.
Ellen
This recipe comes together so quickly! Perfect for those busy nights.
Christie Campbell
I'm always looking for quick and easy sides. AND for ways to just up leftover rice. This is a win win for me.
Simon
Added stock to help the rice along. Went beautifully. Thanks
Audrey
Sounds like a solid idea.