This Cinco de Mayo inspired recipe is a simple combination of two of our favorite recipes; the black bean recipe from our taco bites, then the perfect brown rice. Black beans and rice is one of my favorite things in the whole world. I grew up in Florida and was lucky enough to have had superior black beans and rice for most of my life. I have been trying to create a recipe that comes close to my childhood favorite, and this one does, and it’s clean!
This recipe is super simple, and delicious. It’s the perfect vegetarian main course, or an excellent high protein side dish for taco night. You’ll find that using dried beans (not canned) adds an earthy quality to the beans. It also greatly reduces the sodium and allows you to control the seasoning yourself. Be sure to serve it with a squeeze of lime, it adds such a fresh flavor. For a classic flavor, garnish your beans and rice with some diced onion and tomato. I just think they are delicious with just a simple squeeze of lime. Honestly, you’d never know these are made with brown rice. They flavor from the beans melds so well with the nutty flavor of the brown rice. Tonight, I served my family simple black beans and rice with a side salad. We were all happy and satisfied. I can’t wait for leftovers tomorrow!
Local Ingredient: Black beans purchased at the local farm market.
1 lb dried black beans
3 cups chicken or vegetable broth (low sodium if possible)
1 tbls cumin
2 tsp chili powder
1/4 tsp saffron (optional)
2 garlic cloves, minced
1/4 onion, diced
1 tsp salt
1 cup brown rice, uncooked
12 cups water
1 lime, cut into wedges
- Start by soaking the beans overnight or for at least 8 hours.
- Drain and rinse the beans and add them to the slow cooker.
- Add the cumin, chili powder, saffron, garlic cloves, and onion. Pour in the chicken or vegetable broth. Cook on low for 8 hours or until beans are tender.
- Once the beans are ready, make the rice.
- Pour the 12 cups of water in a large stock pot.
- Add the rice and bring to a boil. Allow to boil uncovered for 30 minutes.
- Drain the rice in a colander.
- Return the rice to the stock pot, cover, and allow to steam for 10 minutes.
- Add 1 1/2 to 2 cups of beans to the rice. Stir to combine.
- Serve rice and beans with lime wedge(s.)
[…] Black Beans and Rice […]