This Simple and Easy One Pot Black Beans and Rice recipe is the go-to for a flavor-packed meal that doesn’t require loads of separate dishes. With a handful of pantry staples like canned black beans, jasmine rice, and chicken broth, you’re minutes away from a wholesome, comforting meal.
Why You’ll Love It
This one pot black beans and rice recipe is a flavorful dish that's loaded with the earthy, satisfying flavors of black beans, tender jasmine rice, and a hint of spice.
It’s one of those classic dishes that brings together the heartiness of beans and rice with a depth of flavor that’s hard to beat.
What makes it truly special is the one-pot convenience—no more juggling multiple skillets or waiting on separate dishes. Just toss everything into a large pot or Dutch oven, simmer, and let the residual steam do its work.
The best part? You can make this dish your own. Top it with fresh cilantro, add a squeeze of lime juice or a few dashes of hot sauce, or sprinkle on some red pepper flakes if you like a little extra kick.
Although it's a great source of protein on its own, let's up the ante. If you’re feeling creative, a fried egg, a drizzle of cilantro garlic sauce (or spicy hot salsa recipe!) along with some sweet corn makes it even more satisfying. It's also great stuffed in a burrito or to tossed in with extra fajita veggies or grilled meat for lunch the next day.
Perfect for the whole family or as a main dish, this black beans and rice skillet is also incredibly adaptable. For added protein, mix in cooked ground meat or shredded chicken.
It doesn't matter if it’s your first time making a one pot recipe like this or you’re a seasoned rice cook. This easy recipe will become one of your favorites, offering the best flavor in every bite.
And whether you’re serving it as a main course, side dish, or base for burrito bowls, this is the easy black beans and rice recipe you’ll turn to again and again.
Ingredients & Substitutions
- Olive Oil: Adds richness and a silky finish; avocado oil works, too.
- White Onion: Essential for that classic flavor; yellow onions are a good substitute.
- Bell Pepper: Red bell pepper or green bell peppers add color and sweetness; yellow or orange work just as well.
- Garlic: Minced garlic infuses aromatic flavor. But garlic salt can add extra flavor if needed.
- Cumin & Oregano: Cumin and Oregano add unique flavor inspired by different cultures. Add a dash of chili powder or red pepper flakes for heat.
- Jasmine Rice: Jasmine rice is known for its texture and is perfect for this recipe. Brown rice or another long-grain white rice work but may need extra cooking time.
- Canned Black Beans: With canned beans, you can keep the liquid for extra flavor. Red beans or dry black beans are fine if pre-cooked.
- Chicken Broth: Chicken stock easily deepens flavor. But for a vegetarian twist, swap the chicken broth with vegetable stock.
- Red Wine Vinegar: Red wine vinegar adds tang to balance the richness; lemon juice or lime juice can substitute.
- Kosher Salt: I always recommend kosher salt but garlic salt or seasoned salt also work. Try adding some black pepper for extra seasoning.
- Optional Toppings: I like to serve this easy black beans and rice dish with some chopped onion, cilantro, and fresh tomatoes with some lime wedges for great flavor. You could also add some chopped green chiles, green onions, and sour cream to your bowl of black beans and rice, too.
How to Make It
- SAUTÉ VEGETABLES: Add olive oil, white onion, bell pepper, and a pinch of kosher salt to a large pot or Dutch oven (must have a tight fitting lid!) over medium-high heat. Stir occasionally until onions are slightly browned.
- ADD SEASONINGS: Add garlic, cumin, and oregano. Stir until everything is fragrant.
- COAT RICE: Add jasmine rice and a bay leaf and toss to coat in the oil and seasonings.
- SIMMER BEANS AND BROTH: Add black beans with their liquid and chicken broth. Stir and bring the mixture to a boil.
- COVER AND COOK: Cover with a tight-fitting lid, reduce heat to low, and cook for 20 minutes.
- FLUFF & SEASON: Let rest for 10 minutes or so with the lid on. Then remove it, fluff the cooked rice with a fork, and drizzle with red wine vinegar and toss once more. Adjust with additional kosher salt if needed.
- SERVE OR SAVE: I like adding some chopped cilantro, onions and tomatoes to this perfect side dish before serving. Any leftovers from this great side dish can be stored in an airtight container for up to four days.
What to Serve it with
I love serving this simple side dish with some of these adapted mexican recipes:
- Elote in a Cup Recipe (Esquites - Mexican Street Corn Salad)
- Chicken Tinga
- Easy Hot Salsa Recipe (The Best Fresh Homemade Spicy Salsa)
- Steak Picado
- Stovetop Carne Asada Street Tacos with Avocado Salsa
Recipe
Simple and Easy One Pot Black Beans and Rice Recipe
Equipment
Ingredients
- 3 tablespoon Olive oil
- 1 large White Onion finely chopped
- 1 Bell Pepper finely chopped
- 5 cloves Garlic minced
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 1 large Bay Leaf
- 2 cups Jasmine Rice
- 2 cans Black Beans with their liquids - not rinsed or strained
- 2 cups Chicken Broth
- 1 tablespoon Red Wine Vinegar
- ¼ teaspoon Kosher salt
Instructions
- Add olive oil, onion, pepper, and a hefty pinch of salt to a large heavy-bottomed pot with a tight-fitting lid.
- Once slightly browned, add garlic, cumin, and oregano and stir.
- Next, add the bay leaf and stir in the rice and toss to coat. Then stir in the black beans and the chicken broth and bring to a boil.
- Once boiling, cover and drop the heat down to a low simmer and cook for 20 minutes.
- Leave the lid on for 20 minutes, then add a drizzle of red wine vinegar and kosher salt and fluff with a fork.
- Add optional toppings before serving.
