Black Beans and Rice served in a yellow bowl on a turquoise patterned napkin.

Black Beans and Rice

This easy Black Beans and Rice recipe makes a delicious, fast, and affordable week night meal or side dish!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: Cuban
Servings: 4 main dish servings
Calories: 378kcal
Author: Ginnie


  • 1 cup white or brown rice
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 1 large green pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon red pepper flakes, or to taste
  • 2 (15-ounce) cans black beans, lightly drained but not rinsed
  • salt
  • chopped cilantro, optional


  • Cook rice according to package directions.
  • Meanwhile, heat oil in a large skillet over medium-high heat.
  • Saute onions and green pepper in oil until softened and lightly browned around the edges.
  • Mix in garlic, cumin, oregano, and red pepper flakes; cook for about 30 seconds, stirring constantly, until fragrant.
  • Stir in black beans, then reduce heat and simmer for about 5-10 minutes or until liquid from the beans is reduced/forms a sauce and veggies are tender. Add a little water if the beans get too dry.
  • Serve beans over rice, sprinkled with cilantro if desired. Enjoy!


Calories: 378kcal
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