Rice with Black Beans

One pot, no oil, and about 25 minutes from start to finish. Black beans and brown rice simmer together with stewed tomatoes, garlic, onion, and oregano for a filling side dish or a simple plant-based meal on its own.

The recipe author swapped out the original oil for water when sauteing the onions and garlic, and it works just fine. The stewed tomatoes bring enough body and flavor to the pot that you don’t miss the fat at all.

Minute brown rice is the move here. It absorbs the tomatoey, garlicky liquid as it cooks, so every grain picks up flavor. After simmering for five minutes, pull the pot off the heat and let it stand covered. That resting time lets the rice finish steaming and absorb any remaining liquid.

Chef Tips

• Rinse and drain the black beans well. Extra canning liquid makes the dish murky and overly salty.
• Keep the lid on during the standing time. Peeking lets steam escape and leaves you with crunchy rice.
• Use the stewed tomato liquid too. It adds flavor and enough moisture for the rice to cook properly.
• This thickens as it sits. If you’re reheating leftovers, add a splash of water to loosen it up.

Variations

• Stir in diced green chiles or a pinch of cumin for a Southwestern spin.
• Top with avocado slices, fresh cilantro, and a squeeze of lime for a complete bowl.
• Use pinto beans or kidney beans if you prefer a milder bean flavor.