Much like Red beans and rice, our black beans and rice recipe can be served as a side OR as a main. An easy to throw together side dish that is so versatile, you can serve this with anything!
A classic rice recipe, especially in Latin American cuisine, there are so many different ways to make this! However, this is our family recipe passed down by generations from our abuelitas (grandmothers) to get to your table. In our recipe, you can use canned beans for a quick and easy cook up, OR soak dry black beans overnight. If soaking, remember to cook them for a couple of hours first before adding them into your rice.
HOW TO COOK RICE
Rice with beans pairs perfectly with Chimichurri Chicken, Mexican slow cooked pulled Pork or slow cooker barbacoa short rib tacos. Sauté onion and garlic until fragrant, then add in ground cumin. Frying dry rice in the fragrant oil really sets off those flavours before adding in your broth. I use chicken broth (or stock) but you can use beef. Add your beans and bring it all to a boil, then simmer until rice is tender. Stir only once halfway through the cooking process to avoid your rice turning to mush. Flavour with a small drizzle of olive oil and lime juice, then mix through fresh chopped cilantro (or parsley).
For a low carb option, try our Cilantro Lime Cauliflower Rice!
OPTIONAL ADDITIONS
Jalapeños Pitted black or green olives Corn Crushed or fresh chopped tomatoes
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