There’s nothing quite as comforting, budget-friendly, and versatile as a steaming bowl of Black Beans and Rice. This dish has been a staple in countless households across Latin America and the Caribbean for generations, and for good reason: it’s hearty, flavorful, and nourishing.
In my home, it’s more than just a side dish — it’s a love language. My husband, who’s half Puerto Rican, grew up eating rice and beans, and it has become one of our family’s go-to meals. Sometimes we serve it simply with avocado slices, other times alongside grilled chicken, pork chops, or steak. Either way, it never disappoints.
Why You’ll Love This Recipe
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Wholesome & Filling: Protein-packed beans plus fiber-rich rice make this a meal that keeps you satisfied.
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Easy to Make: Uses pantry staples like canned black beans, sofrito, and long-grain rice.
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Budget-Friendly: Simple ingredients that stretch into multiple meals.
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Versatile: Works as a main dish, side dish, or meal prep option.
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Cultural Classic: Inspired by traditional Puerto Rican and Cuban cooking.
Ingredients You’ll Need
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Sofrito – A fragrant blend of onions, peppers, and garlic that adds the base flavor. Homemade or store-bought both work.
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Black Beans – Canned beans save time without sacrificing flavor.
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Rice – Long-grain white rice cooks up fluffy and light.
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Sazon – A Latin spice blend (achiote, coriander, cumin, oregano, garlic powder) that adds warmth and the signature golden hue.
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Bouillon – Use chicken or vegetable bouillon depending on your preference.
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Salt – Enhances the flavors and balances the beans and rice.
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Water – For cooking the rice and beans together.
Step-by-Step Instructions
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Cook the Sofrito: Heat a medium pot over medium heat with a drizzle of oil. Add the sofrito and sauté until fragrant.
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Build the Base: Stir in the rinsed black beans and rice. Add water, sazon, bouillon, and a pinch of salt.
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Boil: Bring the mixture to a boil over medium heat until the liquid nearly skims the top of the rice.
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Simmer: Cover tightly with a lid, reduce heat to low, and cook for 15 minutes.
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Rest: Remove from heat and let the rice sit, covered, for 5–8 minutes before fluffing with a fork.
Serving Ideas
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Main Dish: Pair with sliced avocado and a simple salad for a vegetarian dinner.
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Side Dish: Serve alongside grilled steak, roasted pork, or juicy baked chicken thighs.
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Meal Prep: Divide into containers for easy grab-and-go lunches all week.
Storage & Freezing
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Refrigerator: Store leftovers in an airtight container for up to 5 days.
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Freezer: Freeze in single portions or family-sized containers for up to 3 months. Thaw overnight in the fridge.
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Reheat: Warm on the stovetop or microwave. Add a splash of broth or water if it feels dry.
Tips & Variations
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Add a splash of vinegar or lime juice before serving for a tangy pop of flavor.
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Mix in corn, bell peppers, or jalapeños for extra color and nutrition.
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Swap white rice for brown rice (just adjust cooking time).
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Top with fresh cilantro or green onions for a bright finish.
FAQs
Are black beans and rice healthy?
Yes! Together, beans and rice form a complete protein while providing fiber, vitamins, and minerals.
Can I use dry beans instead of canned?
Absolutely. Just soak and cook them ahead of time before adding to the recipe.
Do I have to use sazon?
While it adds authentic flavor and color, you can substitute with your own spice blend — paprika, cumin, garlic powder, oregano, and salt.
Can I make it spicy?
Yes! Add cayenne, red pepper flakes, or diced jalapeños to the sofrito for a kick.
Black Beans and Rice
This classic Black Beans and Rice is a hearty, comforting dish that’s full of flavor. Made with sofrito, sazón, and tender long-grain rice, it’s the perfect side dish or light dinner inspired by Latin flavors.
Ingredients
- 1 tablespoon olive oil
- ¼ cup sofrito (homemade or frozen works great)
- 1 can black beans, rinsed and drained
- 2 cups long-grain rice (such as Carolina)
- 3 ½ cups water
- 1 packet sazón with achiote (or ½ tablespoon homemade sazón)
- 1 large vegetable or chicken bouillon cube (such as Maggi)
- 1 teaspoon kosher salt
Instructions
- Heat a medium heavy-bottomed pot with a tight-fitting lid over medium heat. Add the olive oil and sofrito, stirring until fragrant, about 3–4 minutes.
- Add the black beans and rice, stirring to coat. Pour in water, then add sazón, bouillon, and salt. Stir and bring to a boil over medium heat until most of the liquid is absorbed and just skims the top of the rice.
- Quickly cover with the lid, reduce heat to low, and cook for 15 minutes.
- Remove from heat and let the pot sit covered for 5–8 minutes to finish steaming.
- Fluff with a fork and serve warm.
Notes
- For extra flavor, add chopped cilantro or a squeeze of lime before serving.
- This dish pairs beautifully with grilled chicken, pork, or roasted vegetables.
- Leftovers can be stored in the fridge for up to 4 days and reheated with a splash of water.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 138Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 503mgCarbohydrates 22gFiber 4gSugar 1gProtein 5g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Black Beans and Rice isn’t just a recipe — it’s a tradition, a comfort food, and a dish that stretches across cultures and generations. Whether you serve it as a humble weeknight dinner, a hearty side at a family cookout, or prep it ahead for busy days, it always delivers big flavor from simple ingredients. One pot, a few pantry staples, and you’ve got a meal that’s both nourishing and soul-satisfying.
