Weekday Black Beans and Rice
Simple, flavorful, and quick to prepare, Weekday Black Beans and Rice is the ultimate one-pan meal perfect for busy nights. This hearty recipe combines fluffy white or brown rice, protein-packed black beans, and a medley of aromatics like garlic, onions, and bell peppers, all brought together with warm spices like cumin and paprika. The addition of juicy canned diced tomatoes adds a burst of flavor, while the optional garnishes of fresh cilantro and zesty lime wedges elevate every bite. Ready in just 35 minutes, this plant-based dish is not only budget-friendly but also endlessly versatile—making it an ideal weeknight dinner that satisfies the whole family. Whether served as a standalone meal or a side dish, this comforting classic will quickly become a staple in your rotation. Keywords: black beans and rice, quick dinner, one-pan meal, plant-based recipe, easy weeknight recipes, budget-friendly meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium bell pepper, diced (any color)
- 3 cups cooked white or brown rice
- 2 cups black beans, drained and rinsed
- 1 cup canned diced tomatoes (with their juice)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 lime wedges (optional, for serving)
Instructions
Heat a large skillet or saucepan over medium heat. Add the olive oil and allow it to warm up for about 30 seconds.
Add the diced onion to the skillet and sauté for 3–4 minutes until it turns soft and translucent.
Stir in the minced garlic and diced bell pepper. Cook for an additional 3–4 minutes until the bell pepper begins to soften.
Add the ground cumin, paprika, and dried oregano to the skillet. Stir well to coat the vegetables in the spices and cook for 1–2 minutes until fragrant.
Mix in the cooked rice, black beans, and canned diced tomatoes (including their juice). Stir thoroughly to combine all the ingredients.
Season with salt and black pepper. Reduce the heat to low, cover the skillet, and let it simmer for 8–10 minutes, stirring occasionally to prevent sticking.
Taste and adjust the seasoning if needed. Remove from heat.
Spoon the black beans and rice onto plates or into bowls. Garnish with fresh cilantro if desired and serve with lime wedges on the side.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1637 mg | 71% | |
| Total Carbohydrate | 288.4 g | 105% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 19.8 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2406 mg | 51% | |
*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.
