Red Black Beans and Rice

Packed with bold flavors and vibrant colors, Red Black Beans and Rice is a hearty, one-pot dish that’s perfect for weeknight dinners or meal prep. Fluffy long-grain white rice is simmered to perfection in vegetable stock, then paired with tender black beans simmered in a savory medley of smoked paprika, cumin, and oregano. Red bell peppers, onions, and garlic add layers of flavor and texture, while a splash of fresh lime juice brightens up every bite. Finished with a garnish of fresh cilantro, this gluten-free, plant-based recipe is as nutritious as it is satisfying. Serve it as a standalone main course or as a flavorful side dish—it’s versatile, comforting, and easy to make in just 40 minutes!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups (cooked or canned, drained and rinsed) black beans
• 1 cup long-grain white rice
• 2 cups vegetable stock
• 2 tablespoons olive oil
• 1 medium (finely chopped) yellow onion
• 1 medium (diced) red bell pepper
• 3 minced garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon dried oregano
• 0.25 teaspoon cayenne pepper
• 1 teaspoon (adjust to taste) salt
• 1 tablespoon (freshly squeezed) lime juice
• 0.25 cup (chopped, for garnish) fresh cilantro

Directions

Step 1

Rinse the rice under cold water until the water runs clear to remove excess starch and prevent clumping.

Step 2

In a medium saucepan, bring the vegetable stock to a boil. Stir in the rice, lower the heat to a simmer, cover, and cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and allow it to rest with the lid on for 5 minutes. Fluff with a fork.

Step 3

While the rice is cooking, heat the olive oil in a large skillet or pot over medium heat.

Step 4

Add the chopped onion and diced red bell pepper to the skillet. Sauté for 4-5 minutes, or until the onion is translucent and the peppers are soft.

Step 5

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 6

Sprinkle the ground cumin, smoked paprika, dried oregano, cayenne pepper, and salt over the vegetables. Mix until the spices coat the mixture evenly, cooking for 1 more minute.

Step 7

Add the cooked or canned black beans to the skillet, stirring to combine. Reduce the heat to low and let the beans warm through for 5 minutes, stirring occasionally.

Step 8

Turn off the heat and stir in the freshly squeezed lime juice for a bright pop of flavor.

Step 9

Optional: Mix the cooked rice with the seasoned beans in the skillet or serve the rice and beans side by side, depending on your preference.

Step 10

Garnish with fresh chopped cilantro and serve hot. Enjoy your Red Black Beans and Rice!

Nutrition Facts

Serving size	1341.4 grams (1341.4g)

Amount per serving	% Daily Value*
Calories	1110

Total Fat 37.00g	47%
Saturated Fat 5.60g	28%
Polyunsaturated Fat 4.10g
Cholesterol 0mg	0%
Sodium 4636mg	202%
Total Carbohydrate 162.20g	59%
Dietary Fiber 32.30g	115%
Total Sugars 19.70g
Protein 37.00g	74%

Vitamin D 0IU	0%
Calcium 326mg	25%
Iron 13mg	72%
Potassium 1489mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.5%

Protein: 13.1%

Carbs: 57.4%