Goya Black Beans And Rice Recipe

Black Beans and Rice is a tasty Cuban recipe, with chicken broth, white rice, garlic, cumin, cayenne pepper and black beans.

There's nothing better than Mexican Rice as a Side Dish Recipe to go with Latin food, except maybe Black Beans and Rice. The beans give the rice a delicious, rich flavor and are a great source of protein.

Black Beans and Rice close up

BLACK BEANS AND RICE

If you're looking for a rice recipe with a quick cook time for a busy weeknight, then this is the recipe for you. Black Beans and Rice is a great side dish, and can be served up with burritos, enchiladas, tacos, and more. If this is your first time making dinner or you're trying to teach the kids a fun way to cook rice, this is an easy recipe to start with.

The combined flavors in this Black Beans and Rice dish make it a perfect side dish to bring to family dinners and pot lucks. The dish is packed with flavor on its own and is well worth the minimal effort!

VARIATIONS ON BLACK BEANS AND RICE

Serve with: Try serving up your Black Beans and Rice topped with fresh cilantro, sour cream, or a sprinkle of lime juice.
Meat: Black Beans and Rice with chicken, as well as Black Beans and Rice with sausage, are two delicious variations that are popular in Cuban cuisine.
Veggies: You can try making spicy Black Beans and Rice by adding in or serving with cut serrano chiles or red peppers with a little dash of hot sauce. You can also mix in chopped green bell pepper, jalapeno slices, or fresh avocado. If you add the green pepper, make sure to add it fairly early on to keep it from being tough.
Vegan: This recipe is already pretty close to being completely vegan, all you have to do is exchange the chicken broth for vegetable broth. Once you make the change, this recipe uses no animal products and is perfectly vegan friendly.
Puerto Rican Black Beans and Rice: This version of Black Beans and Rice is based off of the Cuban variety, but you should also try Caribbean and Puerto Rican Black Beans and Rice. Puerto Rican Black Beans and Rice tends to use vinegar, Sazon Goya, and sofrito, as well as a few other ingredients.

WHAT TO SERVE WITH BLACK BEANS AND RICE

Black Beans and Rice cooking in pot

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WHERE ARE BLACK BEANS AND RICE FROM?

Black Beans and Rice are a traditional Spanish dish that's a favorite in Cuba. Cuban Black Beans and Rice, also called "Moros y Cristianos," or "Moors and Christians." According to Cuban tradition, Black Beans and Rice represent Spanish history, with the beans representing Muslim Moors and the rice representing Christians. The idea is that separate, both elements are tasty, but together they make a much more delicious dish.

HOW LONG ARE BLACK BEANS AND RICE GOOD?

Serve: Black Beans and Rice will keep at room temperature for about 2 hours.
Store:Keep the Black Beans and Rice in a sealable container, like tupperware or an airtight bag, and the Black Beans and Rice will stay good for up to a week. You should always allow the Black Beans and Rice to fully cool down to room temperature before you seal it up and put it away.
Freeze:You can freeze Black Beans and Rice for up to 3 weeks as long as you keep it properly sealed.

Black Beans and Rice top-down in pot

▢ 2 tablespoons vegetable oil
▢ 1 yellow onion , chopped
▢ 2 cloves garlic , minced
▢ 3/4 cup uncooked white rice
▢ 1 1/2 cups chicken broth
▢ 1 can (14 ounces) diced tomatoes with chilis
▢ 2 teaspoons ground cumin
▢ 2 teaspoons turmeric
▢ 1 teaspoon Kosher salt
▢ 1/4 teaspoon coarse ground black pepper
▢ 1/4 teaspoon cayenne pepper
▢ 2 cans black beans , drained and rinsed

Add the oil to a pot on medium-high heat.
Add the onion and garlic and cook for 4 minutes.
Add the rice and cook for 2 minutes.
Add the chicken broth and canned tomatoes and bring to a boil. Lower the heat to a simmer and cover the pot and cook for 20 minutes.
Add the cumin, turmeric, salt, pepper, cayenne pepper, black beans and mix together.

Keyword: Black Beans and Rice

Black Beans and Rice collage

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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