Name: Quick Black Beans and Rice
Prep time: 5 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 tablespoon vegetable oil; 1 onion, chopped; 1 (15 ounce) can black beans, undrained; 1 (14.5 ounce) can stewed tomatoes; 1 teaspoon dried oregano; ½ teaspoon garlic powder; 1 ½ cups uncooked instant brown rice

Some say beans and rice is the most nutritious and well balanced meal in the world! Try adding your favorite chutney or salsa to this dish when you serve it!

Quick Black Beans and Rice

vegetable oil

onion, chopped

(15 ounce) can black beans, undrained

(14.5 tomatoes

oregano

garlic powder

instant brown rice

In large saucepan, heat oil over medium-high.  Add onion, cook and stir until tender.  Add beans, tomatoes, oregano and garlic powder.  Bring to a boil; stir in rice.  Cover; reduce heat and simmer 5 minutes.  Remove from heat; let stand 5 minutes before serving.


Not bad but made some additions, I used long grain brown rice, sauted the onion, garlic then added the rice, 1 cup chicken broth, tomatoes and simmered for 20 mins. Then added the other ingredients, including some green pepper and 2 tbsp of red chili flakes.
We enjoyed this with some chicken enchiladas.

This was pretty darn good--though I did put my own spin on it as most cooks are apt to do.  I sauteed the onion with some fresh minced garlic in olive oil rather than vegetable oil, and eliminated the garlic powder. In addition to the oregano I added 1/2 tsp. of cumin. Working with what I had, I cooked 1/2 cup of white long grain rice in chicken broth, then added it to the remaining ingredients to simmer awhile. This essentially amounted to changing the proportions of rice to beans, allowing for more beans, and less rice.  Finally, I used chopped, fresh Roma tomatoes rather than the stewed, though  that didn't necessarily make it any better--I was just working with what I had.  This was SO tasty, and was the perfect side dish for "Whit's Chicken Enchiladas," also from this site.

My whole family enjoyed this dish. I especially love the fact that it's so healthful. I sauteed fresh minced garlic with the onions, rinsed and drained the beans, used only 1 cup of brown rice, and added a little chili powder. The liquid from the tomatoes was plenty for the 1 cup of rice. We added a little shredded cheddar/jack and ate it wrapped in tortillas. Yum!

Good tasting and healthy mean.  I had to add another can of beans to this recipe to make it a bit less saucy, but that was not a big deal.  I did add chili powder and ground cumin give this meal more of a "chili" type of a feel.  Made regular rice seperately in my rice cooker and topped it with the bean mixture.  Overall this was a good recipe.

The best black beans and rice recipe I have found.  I think the tomatoes make the dish.  Very healthy and hearty =)

I would definitely cook the rice separately.  My rice was a little gummy and I had to add lots more water. Even still it tastes pretty good! I'll try this again soon, following my own advice of course.

I thought this was fairly bland and gummy tasting.  It was very easy to make, but it needs a lot more spice.

An easy and delicious recipe.  My whole family loved it.  I served the beans seperate from the
rice so everyone could choose how much they wanted.  Next time, I think I will make double.

I used 30-minute rice which works just a well, but you'll need at leat 1 extra cup of water.  It's a meal in a pinch.

Extremely straightforward, simple, and tasty; plus, it doesn't require any fancy ingredients. Also reheats well - I mixed it with chunky salsa. Will definitely have again!

As a bachelor with a small budget for food and not a lot of time to cook extravagant meals, this has become one of my favorite meals. The stewed tomatoes make this dish. Last night I tried putting my own spin on it along with the advice from other reviewers; I used 2 cans of beans, 2 cloves of fresh garlic to replace the powder, 1/2 tsp cumin, a pinch of chili powder, a bit of chicken broth (1 cup was too liquidy, I had to drain some) and I added about 1/4 cup frozen corn and a small can of green chiles. I also cooked the rice seperately and did not mix in with the rest until it was on my plate as I do with most rice dishes. It turned out really good, but if I use 2 cans of black means again I will also use 2 cans of stewed tomatoes and probably will sautee a jalepeno to give it some more kick. This is a truly guilt-free meal as it is cheap, healthy, and vegetarian along with being actually very delicious.

I enjoyed this! I took the advice of other reviewers and used minced garlic in place of powder which I sauteed with the onion in olive oil. Also added some jarred jalapeno with it. Added tomatoes, beans and cumin for flavor. Very easy and delicious! Will make great leftovers in a burrito I am sure!

I was looking for something quick, tasty, and nutritious to make tonight...with ingredients I had on hand and this absolutely fit the bill!!  I did have to change things up quite a bit, but it was a great jumping off point...something I probably never would have come up with.  I cooked the beans seperatley on the stove top: 1 can of beans a little over 1/4 tsp chili powder, 1/4 tsp garlic powder, 1/8 tsp sugar, and a dash of cumin....simmered this for about 15 minutes while the rice cooked (cooked seperatley as well). After the rice was done, I mixed in a can of diced tomatoes with green chilies (no stewed tom's on hand), garlic powder, and beans (I didn't use any onion because I didn't have any).  So good!  And SO flavorful (for those of you complaining about no flavor!)...and the best part about it, these are all ingredients I will ALWAYS have on my shelf, and I don't have to worry about the freshness of ingredients...this is KEY when you're a working college student like myself!!  I KNOW this will become a ritual when I can't afford groceries!  Cheap to make, as well!!  Thanks so much for the idea!!

Very bland, even after I added crushed red pepper and seasoned salt.  Also, the liquid to rice ratio must be off...had to add chicken broth because the rice was chewy and all the liquid was gone.

This was very tasty. My 15 month old son loved it as well! I used garlic salt instead of powder and it still turned out very yummy and filling. I also ended up mixing in some cooked veggies (broccoli, carrots, and cauliflower) which was good. For those of you out there that do Weight Watchers the entire recipe is 32 Points Plus. It easily makes 4 very large servings which equate to 8 Points Plus per serving. Well worth it in my opinion.

Replacing vegetable oil with olive, I added one chopped jalapeno pepper with onion then once they were tender, added tomatoes, oregano, 1/4 tsp cumin, 1 tsp minced garlic and drained beans. The rice, I used used 1 cup regular brown rice, cooked in steamer for 45 mins then stirred into the bean tomato mixture after it simmered for about 5 mins. Served to husband on whole wheat tortillas with hot salsa and shredded cheese......He Loved It!! Will definitely make again!

Very good for a simple side to a cuban pork roast I was making.  I cooked my brown rice separately in a rice cooker.

Simple, healthy and delicious! Just what I like.

For the 1st time did the recipe as is &amp; it made a healthy, easy, tasty side dish with some chicken soft tacos.  I love easy &amp; healthy dishes that I can make after a long day at work.

This was a big hit with my family. Everyone loved it. I added ground turkey, chili pepper and cumin to make it more of a main dish. The next day I used it as a burrito filling, it was great. I will be making this again.

Good but I added my own twist.  I added chicken to the onion and garlic saute as well as cayenne pepper, ground cumin, and paprika.  I also used 2 cans of black beans instead of one.  After everything cooked together and the rice was done cooking I left the heat on low and added in 1 carton of quartered grape tomatoes.  Then put the lid on just enough to soften and heat the tomatoes all the way through.  Turned out as a delicious 1 pot meal! :)

The flavor and aroma was really good, but the rice came out too hard.  I'll try this again but will need to adjust the cooking times (or cook the rice separately).

With the onions I add mushrooms (I don't measure, just put about a 1/2 cup in). Also I put in minced garlic and let that cook with the veggies. I delete the tomatoes and add Worcestershire sauce (about a teaspoon) and Adobo seasoning (to taste).  I use white rice instead of brown because that's what I always seem to have on hand.

I took one reviewer's advice and try long grained whole wheat rice and it took forever to cook - more like an hour. I didn't have canned stewed tomatoes, so I used roma tomatoes and added some water. I simmered in half cup of chicken broth (ran out) and half a cup of water. It was okay, but a little bland for my taste.

Good recipe. It was a little bland but I added a dash of cayenne pepper to give this a kick. I sauteed green and red peppers with the onions also. It made a ton too.

I always use this as a base for my burrito filling or chip dips. Yummy and fast and customizable - great!

Hubby and kids liked this. This was a last minute addition to the menu and I didn't have Instant Brown Rice so I prepared White Long Grain in Low Sodium Chicken Stock in it's place. This worked out well. I felt it was a little bland so next time I will follow other reviews and add Cumin or other spices to brighten it up a little. We had this with Chicken Enchiladas and felt it went together very well. Thanks for sharing!

It didnt have much flavor.  My husband and I didn't care for it but my 2 year old loved it.

Excellent!  I substituted diced tomatoes with green chilis and added cumin.  Quick, easy, so delicious - very good with the chicken &amp; cheese enchiladas I served them with and also left over rolled up in a tortilla with cheese melted on top.  Thanks!!

Quick and easy, tasty and nutritious, not to mention cheap. A real winner! I added pepper and chili peppers for some spicy flavour.

Great recipe! Super easy! I substituted fresh garlic for the garlic powder and instead of oregano, I added cilantro. Everyone loved it!

Yummy!  I added 1/2 tsp. cumin, salt and pepper, 2 beef bouillon cubes, and about 6 dashes of Tobasco sauce.  Also used 2 cans beans instead of just 1; made it less soupy.

Make this all the time! Quick, easy, delicious, you can't go wrong. I experiment using different spices and some fresh ingredients and it always comes out great. My new fav twist is to add a can of pink beans.

Made this exactly like it was written.  It was bland and had a weird texture.

This was great. I made it with fish tacos. Even my 15 month old ate it. I did add a half of a lime at the end before I served it. Didn't need it but did add to it. We will be making this again

This has become a must-have every week. I substitued red kidney beans and brown rice, and served with flour tortillas - absolutely delicious!

This recipe is full of flavor, especially easy, and happily heart healthy.

Fantastic! I followed the basic ingreients and method, but I didn't have any garlic unfortunately. I also used Extra virgin olive oil instead of vegetable oil and added chopped jalapenos. I like it spicy so I added more oregano, chilli powder, cumin and some crushed red pepper flakes. While cooking the rice, I only added a bit of water to get it started about half way, and then I added the patially cooked rice to the beans and tomato mixture. The rice absorbed the liquid nicely but it also left some sauce too. Perfect, will definitely going to make this often! I think it would be good to add a little bit of bacon, chicken or shrimp too! Great, thank you for posting!

This wasn't bad - but it was much better after a night in the fridge.

Next time I may try adding a little chili powder to give it some kick.

I'm sitting on my couch eating this right now and it is soooo good. I was hungry for something with black beans, rice and onion and this is the recipe I found. I used white rice because I didn't have any brown rice, and although I had stewed tomatoes, I chose to use diced tomatoes. I also used about a tsp of minced garlic along with the called for garlic powder. (I like garlic!) Finally, I added about 1/3 tsp cumin. This is so healthy and really hits the spot. I think I could eat the whole pan!

Added cumin. Used home canned tomatoes, brown rice (not instant), and kidney beans. Delicious!

Very quick and very easy.  I used diced, peeled canned tomatoes instead of stewed tomatoes because that's all I had on hand, still quite tasty, and very filling!

SOOOO good! I used fresh garlic instead of powder. I lengthened the simmering time since the water from the tomatoes was a lot. Absoutely delicious!

This recipe was quick, easy, delicious, and inexpensive. The only changes I made were in using Italian-seasoned diced tomatoes, rinsing the black beans, and cooking the rice separately and adding together at the end. I also cooked the rice in chicken broth. 

Yum... wholesome and good.  Went well with the cheese enciladas I served alongside.

This is edible, I'll say that much, although the taste is bland.  In addition to that, I followed the recipe exactly, and found that there was not nearly enough liquid to cook the rice.  When I opened the lid of the pan at the end of the 5 minute cooking time, the rice and beans were dry, hard, and stuck to the bottom.  I had to add a lot more water and simmer for a few more minutes.  I made this as a side dish to go with tacos, but it isn't good enough to eat that way.  I ended up putting some of it IN my taco which made it taste better - or maybe it was the sour cream, cheese, and other toppings that tasted good.

I added tabasco with the tomato &amp; black beans.  I also used the mexican style stewed tomatoes for a little zip!  Tasty!!

As is, this recipe is a wonderful base to a fantastic side/meal.  I found that I needed to add a few spices (cayenne, cumin, more garlic) to make it taste alright.  I also just cooked the rice and then added the tomatoes and beans in with the rice - turned out great!

This is a delicious recipe! This recipe can be personalized by adding favorite spices to it or veggies. I put some ground cumin, oregano leaves, and bell peppers to it and it was great!! A very simple recipe waiting for a family to spice it up.

This is a great start for a healthier alternative to traditional rice and beans. A couple suggestions that will give this dish a Cuban/Puerto Rican flair are: 1) Use 1/4 - 1/2 c. sofrito in place of the onion &amp; garlic powder, sauteed about 1 minute in 1/2 tbsp. olive oil to replace the veggie oil. Crush a clove of garlic into that as well. Add 1-2 packets of Sazon seasoning, and Adobo to taste, and simmer as directed. For a smoky, authentic flavor, you may dice and fry a couple of slices of bacon with the sofrito, omitting any oil.
Thanks for a GREAT recipe idea!

I agree this was quite a good basic recipe.  However, as some reviewers have noticed, it does need a little bit of tweaking for extra kick.  I sauteed half an onion and a clove of garlic with some crushed red pepper.  Just the juice from the tomatoes was not enough to cook the rice, so I also added half a can of chicken broth.  Then, for extra flavor, I added half a cup of white wine.  I added frozen corn, more crushed red pepper, some parsley, italian seasoning, a little Cajun seasoning, and about two scoops of light sour cream.  It turned out very flavorful, with some bite to it, but still healthy.  With the modifications it was very good.

For more flavor, add ground black pepper or better yet, white pepper (it's hotter than black, be forewarned!), cumin, a pinch of cayenne if you like things spicy, and fresh cilantro. Even a packet of (low sodium!) Sazon will help. Also, saute a thinly sliced celery stalk with the onion and use fresh garlic instead of powdered.

Simple, quick, cheap, and tasty!  We like adding cheese and sour cream.

This is a very easy and delicious recipe.  I used the Mexican-style black beans and also added 1 t. cumin, as suggested by a previous review.  It had great flavor and spiciness.  I will definately make this again.

made it with cooked basmati rice and added it at the last minute. It was good.

This recipe is delicious and quick! I did revise it slightly to add a bit more flavor. I added 3tbs white vinegar, 1/4 tsp cayenne pepper, and 3 cloves fresh minced garlic.

Very good and easy - eating it right now!  I didn't have brown rice so I cut it down to one cup of uncooked white rice and cooked it seperately from the beans.  I ran the stewed tomatoes through the food processor to reduce tomato chunks - I just don't like them - and added some chili powder, salt and cumin.  Very good.  Will make again.  Thanks.

I make this often.  It is super easy and filling.  The tweaks I make to it is I use pico de gallo.

I cooked this up and served it with some pot roast. It was good. The tomatoes really made the dish!! Thanks!!

What's good about this recipe is how easy &amp; healthy it is. What I did not like is how tomato-y it tasted. It was a bit mushy, too, and needed more spices.  This is okay, but not outstanding.

It was good. I admit that I did not have the tomatoes, so I skipped that part. Maybe it will be fabulous next time when I have tomatoes. And I have a rice cooker to cook my rice, so I never do it on the stove. That may have affected it, too.

I was worried it might come out mushy after reading some other reviews. So when the timer went off and it was a little on the dry side with the rice not totally done I was suprised. I added 3tablespoons of water and gave it another five minutes. It was perfect!!! My family loved it, it is cheap too. I will certainly make this a regular meal at my house. Thank you for this lovely, simple recipe. Note: recipe says four servings, well it fed all four of us twice and it was the total meal served only with a half ear of corn as a side. 

Pretty good.  I thought it needed something more, and tried subbing Rotel for stewed tomatoes and added a cup of frozen corn.  With those additions, it was good as both a cold salad and wrapped in a tortilla with a little grated cheese added for quick meal.

This was really quick, really easy and really good.  I think the only change I made was instead of plain canned tomatoes I had some tomatoes that were canned with peppers which added a nice spice to the dish.  Add some cornbread on the side and we had a great lunch for a low cost!

Made this for lunch today for lunch and it was a huge hit-quick, economical, and delicious.We served it in burrito shells with fresh salsa, cheese, hot sauce and sour cream, but it was great on its own, too.  My husband used the leftovers as a dip with tortilla chips. My 9-year old even asked if we could have this for dinner sometime. We made it according to the directions except that we only used one cup of rice (all we had left in the pantry). This will be going into the lunch rotation!

I loved this recipe! It  very easy and made a good dinner with some guacamole and chips :)

Love, love, love this recipe!  I've made it with a tsp of a southwest seasoning mix for lunch.  My toddler loves it!  And I've made it with cajun seasoning and andouille sausage for dinner.  Hubby and toddler both asked for more.  And it's way healthier than buying a boxed or bagged mix.  Thanks for posting this recipe.  It's got a permanent place in my recipe box.

Good base recipe. I used 2 cloves minced garlic, added a small can of chopped green chiles, some cumin and chili powder, turned out great... still healthy, but with more flavor.

So tasty! I doubled the recipe and instead of the oregano I used cumin, chili powder and a little salt. I also used fresh garlic sauteed with the onion. I premade the rice and mixed everything together after it was ready. Will definitely make this again! 

I LOVED this! I changed it quite a bit though, I cut down on the tomatoes and added corn and a TINY dash of crushed red pepper flakes. I also Drained all of the canned goods and used that liquid to cook yellow saffron rice in the rice cooker. When everything else was done I threw it in the rice cooker and let it sit for a while. I then served it on a flower tortilla with some lettuce and sour cream. ABSOLUTELY AMAZING!

I added some lime juice to the pot, and it came out wonderful!!

Wonderful lunch.  I nixed the oregano and added  some taco seasoning.  Viola! Naked Burrito.  Serve with sour cream and shredded cheese.

was great, very easy to put together. I did make some changes, I didn't have garlic powder or oregano so I used 3 cloves of fresh chopped garlic and fine herbs with some salt and pepper. I did not add instant rice to this I used basmati that I perpared seperately. my 3 kids (especially my picky 5 year old who hates beans)loved this dish and wants to eat it again tomorrow! Will deffinately make this again.

Quick, easy, and healthy. Perfect for a student like me! I followed the recipe exactly without any alterations. Turned out tasting the way I expected it to: good, not amazing. Definitely will make again!

As written, I was not a big fan. I don't really care all that much for instant rice and throwing it all in the same pot just made it an unpleasant texture. So I made a few changes the second time and really enjoyed this dish! First, I switched to long grain rice and cooked it separately. Meanwhile, I sauted onions and fresh minced garlic in some olive oil, then added the beans (I love beans, so I upped it to two cans), tomatoes and cooked rice and switched the oregano for some fresh basil. Oh so yummy!!!

Love this :)  Just made it, and it came out amazingly.  I only made a couple small changes, doubled the recipe but only made 2 cups of rice, added some crushed red pepper flakes, dried basil, and lots of fresh garlic (no powder).  And just b/c it's what I had onhand, I used 1 can black beans and 1 can white northern beans.

Like the idea but you can make this dish without much trouble using better mix of ingredients IMO. I use dried Black turtle beans and soak them while I'm at work, long grain brown rice, then I use store bought salsa instead of canned tomatos and onion. Also I'm not a vegetarian but enjoy vegetarian/vegan dishes, so I usually add some cheddar cheese while its still hot so it mixes in, but clearly this is not an addition for our vegan readers, but for the vegetarians / healthy meat eaters it does add a bit to the flavor.

Very easy will make over and over so good

This is very tasty and has a lot of additional potential. I did not have quick-cook rice, so I sauteed the onions first, then added the rice, water, tomatoes and spices. About 3/4 of the way through the cook time, I added the beans. I also added about 1 1/2 tsp. of chili powder, but next time, I think I'll add more. I also used just regualr canned diced tomatoes because that's what I had. This would also be good with green chiles or green pepper.

This recipe is very delicious and healthy! We loved it!

Quick, easy, nutricious, and delicious!!
I loved it!!

Decent.  It's a good quick meal in a pinch.

An excellent base. I tried it first with the stewed tomoatoes, then with salsa. We liked it better with salsa.

So quick and easy. I thought it tasted great and will be making this again soon!

I really enjoyed this recipe &amp; loved the flavor! Also, very healthy! I had 2 large servings. My husband would have liked more spice, but then he's not a beans eater anyway. I could add spicy salsa in the future. And I liked that it was quick. I added pre-cooked brown rice for the last 5 minutes - still saved me time since I cooked the rice earlier the day.

Great dish whole family loved it!  Did make a few changes as well!  Added kidney beans basil and parsley.  Made the rice seperately with chicken stock!  Diffentely a keeper recipe thank you for a good base recipe!  Really enjoyed it!

This is really delicious!  I don't care for brown rice OR black beans, but this recipe sounded like something my husband would like, so I made it for him.  Surprise ... I really like it!  My super-picky 12 year old even liked it! Like some other reviewers, I used olive oil instead of vegetable oil; added minced garlic with the onion; and added cumin, cayenne, salt &amp; pepper.  Thanks for a great recipe!

This was pretty good. I chose to make it as a side dish rather than a main dish. Next time I make it I will eliminate the tomatoes...they just didn't seem to blend well with the taste of the black beans.

This was okay. Easy to make. We added grilled sausage to it. I prefer zatarans mix to this and it is just as easy though.

This was very good and very quick. There's no need to drain or chop anything. You just throw it all in. I also love that it's so healthy. I added a teaspoon of cumin because I like the taste. I'll probably use a can of tomatoes and chilis next time to give it a little spice.

This was great.  I used diced tomatoes with green pepper and onion because I had them.  I also added some chili powder and cumin and a can of corn.  Yummy went well with the Chicken Quesadillas I made.  Thanks for the great easy side!

Very easy recipe! I just cooked my own brown rice separately and mixed everything together at the end, instead of cooking instant rice in there. The taste was a little weak for our preference so I added some cumin and chili pepper powder pretty liberally, which I would highly recommend. It's a great thing to have in the fridge as leftover sides or small meals!

This recipe was so tasty and so very satisfying, that I couldn't NOT review it!  I'm dairy intolerant, and finding meatless recipes can sometimes be a challenge. This will definitely be added to the rotation!  The only change I made was using Cuban-style black beans.  Otherwise, followed it to a "T", and served on whole wheat tortillas.  Thanks so much for a great, easy recipe!

Awesome way to make black beans and rice!

i tried this recipe wrapped in a  wheat tortilla, with a small amount of sour cream. It was superb.

Turned out great! I cooked it a little differently. I cooked Basmati rice in broth until just slighly undercooked. Separately, in a skillet I cooked onion and green pepper in oil, added chopped garlic, a can of diced fire roasted tomatoes, a can of black beans, and oregano. I let that simmer for a few minutes, then added the rice, turned the heat off and placed a lid on it. I let it sit for 5 minutes, just long enough for the rice to finish cooking while sitting there.

Quick Black Beans and Rice

Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4

Author : Kathy Miller

Ingredients

Instructions

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