Black Beans & Rice Recipe

Rinse and combine

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

In a medium saucepan, bring 2 cups water and 1 tsp salt to a gentle boil. Stir in the rinsed rice and 1 tbsp butter or oil if using.

Reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let stand, covered, 5–10 minutes to finish steaming. Fluff with a fork before serving.

Heat a medium skillet or saucepan over medium heat. Add 2 tbsp olive oil.

Add the diced onion and sauté 4–5 minutes until translucent. Add the diced green bell pepper and continue cooking 3 minutes until softened.

Stir in the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn.

Add 2 cans drained and rinsed black beans to the pan. Stir to combine with the aromatics.

Season with 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp dried oregano. Pour in 1 cup broth and bring to a gentle simmer.

Reduce heat to medium-low and simmer uncovered 8–10 minutes, occasionally stirring, until flavors meld and liquid reduces slightly. If you prefer a creamier texture, mash about 1/3 of the beans lightly with the back of a spoon or a potato masher and stir.

Taste and adjust seasoning with 1 tsp salt and 1 tsp black pepper. Stir in 1 tbsp fresh lime juice and 2 tbsp chopped cilantro. Keep warm until ready to serve.

While beans simmer, combine the diced tomato, 1/4 finely diced red onion, minced jalapeño (if using), and 2 tbsp chopped cilantro in a small bowl.

Season the garnish with 1/4 tsp salt and toss gently. Let sit 5–10 minutes to allow flavors to meld. Keep chilled or at room temperature until plating.

Preheat the oven and prepare cornbread mix according to package instructions (typically preheat 400°F / 200°C). In a bowl, whisk together the cornbread mix, 1 egg, and 1/2 cup milk or water until smooth. Stir in 2 tbsp melted butter if using for extra flavor.

Pour batter into a greased muffin tin or an 8-inch square pan and bake per package directions (usually 15–20 minutes for muffins, 20–25 minutes for a pan) until golden and a toothpick inserted into the center comes out clean.

Remove from oven and let cool a few minutes before slicing or removing muffins. Serve warm alongside the beans and rice.

Portion rice into shallow bowls (about 1/2 cup cooked rice per serving). Spoon 3/4 to 1 cup of the warm black beans over the rice.

Top with a generous spoonful of the veggie garnish and a sprinkle of extra cilantro if desired. Serve with a wedge of lime on the side and a piece of warm cornbread.

Optional: offer hot sauce, sour cream, or sliced avocado at the table.