Black Beans and Rice

black beans, Rice



  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 5 cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 2 cup uncooked white rice, long grain or jasmine rice
  • 4 cups chicken broth (or stock)
  • 2x 14 ounce cans black beans, drained and rinsed
  • 2 limes, juice and zest (adjust to your tastes)
  • 4 tablespoons finely chopped coriander (or parsley), to garnish




  1. Heat oil in a stockpot or saucepan over medium-high heat. Add the onion and sauté until onion is transparent. Add the garlic and sauté for a further minute. Add the cumin and rice; mix the flavours through and sauté for a further minute.
  2. Pour in the broth and beans, bring to a boil, cover, reduce heat and simmer for 20 minutes, or until rice is tender (stirring half way through).
  3. Remove from heat and drizzle with a small amount of olive oil (about 2 teaspoons), lime zest, juice and cilantro. Taste test; season with a little salt and pepper, only if needed and as desired.

Serves 8 as a side 


Add in chopped jalapeños, chili’s, or cayenne pepper for some added heat!