Black Beans and Rice


Black beans and rice make a great 30-minute vegetarian meal that's filling, delicious, and cheap! Great as a side dish or in a burrito bowl, too.

Prep Time:
5 mins
Cook Time:
25 mins
Total Time:
30 mins


  • 1 teaspoon olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • ¾ cup uncooked white rice

  • 1 ½ cups low sodium, low fat vegetable broth

  • 3 ½ cups canned black beans, drained

  • 1 teaspoon ground cumin

  • ¼ teaspoon cayenne pepper


  1. Heat oil in a saucepan over medium-high heat. Add onion and garlic; cook and stir until onion has softened, about 4 minutes. Stir in rice to coat; cook and stir for 2 minutes.

  2. Add vegetable broth and bring to a boil. Cover, reduce to a simmer, and cook until liquid is absorbed, about 20 minutes.

  3. Stir in beans, cumin, and cayenne; cook until beans are warmed through.

    Black Beans and Rice
    House of Aqua

Editor's Note:

This recipe is from The WEBB Cooks by Robyn Webb, courtesy of the American Diabetes Association.

Nutrition Facts (per serving)

140 Calories
1g Fat
27g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 140
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 354mg 15%
Total Carbohydrate 27g 10%
Dietary Fiber 6g 22%
Total Sugars 1g
Protein 6g
Vitamin C 3mg 17%
Calcium 39mg 3%
Iron 2mg 13%
Potassium 298mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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