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    Home » Our latest posts » Side Dishes

    10 Minute Side: Black Beans and Rice

    June 28, 2020 Filed Under: Side Dishes, Side-Beans, Side-Rice and Grains

    Jump to Recipe Print Recipe
    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.

    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?

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    Black Beans and Rice

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

    Ingredients
     

    • 1 ½ teaspoon olive oil
    • ½ cup yellow onion (diced)
    • ½ cup celery (diced)
    • 2 cloves garlic (minced)
    • 1 cup black beans (or one 15 ounce can, drained)
    • 1 ½ 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

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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 02, 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
    6. Simon

      November 20, 2022 at 4:34 pm

      Added stock to help the rice along. Went beautifully. Thanks

      Reply
      • Audrey

        November 27, 2022 at 12:25 pm

        Sounds like a solid idea.

    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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