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10 Minute Side: Black Beans and Rice

June 28, 2020 Filed Under: Side Dishes

Simple Black Beans and Rice side dish cooks up in about 10 minutes and is a great way to reinvent leftover rice.

bowl of black beans and rice on white wood background with blue cloth

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 the leftovers for Fried Rice, a hot breakfast cereal or a simple side dish like this.

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

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Here are more easy recipes to make with ingredients you probably already have on hand.

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  • Black Beans and Rice by That Recipe
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  • Easy Green Chile Chicken Enchiladas by A Kitchen Hoor’s Adventures
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  • Sourdough English Muffins by Hezzi-D’s Books and Cooks


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Black Beans and Rice

bowl of black beans and rice on white wood background with blue cloth
This easily adaptable side dish is made with leftover rice and canned beans and is ready in under 10 minutes to go with a variety of main dishes.
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Ingredients
  

  • 1 1/2 teaspoon olive oil
  • 1/2 cup yellow onion diced
  • 1/2 cup celery diced
  • 2 cloves garlic minced
  • 1 cup black beans or one 15 ounce can, drained
  • 1 1/2 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.
  • Turn heat to low. Stir in rice and beans. Add salt and pepper to taste.

Notes

Variations:
  • 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.

Until next time, happy eating.
~Audrey

Filed Under: Side Dishes Tagged With: black beans, leftover recipes, Lent recipes, meatless meals, rice, vegetarian




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Reader Interactions

Comments

  1. Heather @ My Overflowing Cup

    September 18, 2014 at 9:43 pm

    I love how versatile rice & beans are – not to mention how frugal & delicious. Thanks for the recipe!

    Reply
  2. Hezzi-D

    June 28, 2020 at 11:50 am

    Love how quick and easy this recipe is!

    Reply
  3. April Tuell

    June 28, 2020 at 9:34 pm

    Beans and rice is one of my favorite meals. Love your Mexican and Italian versions of this recipe.

    Reply
  4. Ellen

    June 29, 2020 at 5:48 am

    This recipe comes together so quickly! Perfect for those busy nights.

    Reply
  5. Christie Campbell

    August 2, 2020 at 7:33 am

    I’m always looking for quick and easy sides. AND for ways to just up leftover rice. This is a win win for me.

    Reply

Trackbacks

  1. Easy Green Chile Chicken Enchiladas – A Kitchen Hoor's Adventures says:
    June 28, 2020 at 4:54 am

    […] Black Beans and Rice by That Recipe […]

    Reply
  2. Sourdough English Muffins - Hezzi-D's Books and Cooks says:
    June 28, 2020 at 11:38 am

    […] Black Beans and Rice by That Recipe […]

    Reply

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I'm Audrey, an avid "maker" that believes home made is better. Rediscover the simple pleasures of cooking and eating real foods that nourish your body, mind and spirit. I'll show you how easy it can be. Read More…

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