Rice with Black Beans

Rice with Black Beans

129 Reviews 5 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Recipe by  Rebecca Tally

“Good rice, beans, and tomato dish that takes about 20 minutes to prepare.”

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Adjust Servings

Original recipe yields 8 servings



  1. In a large saucepan, cook and stir onion in oil until tender and translucent, but not brown. Add tomatoes, beans, oregano and garlic powder. Bring to boil. Stir in rice, return mixture to a boil. Reduce heat to simmer, and cover.
  2. Let mixture simmer for 5 minutes. Remove pan from heat and let stand 5 minutes before serving.

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Reviews (129)

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I liked this recipe because it is high in fiber and protein and low in fat. I made a few changes. I used brown rice because it is healthier and cooked it seperately in low sodium, fat free chicken broth. To the broth I added cumin, tumeric, garlic powder and onion salt to flavor the rice as it cooked. In another pot, I sauteed sweet onion and garlic in 1 tbs of olive oil. After veggies became translucent, I added 1 (10 oz) can of tomatoes and green chilis and 1 (15oz) can of drained black beans and heated through. After rice was cooked, I tossed the bean/tomato mixture in with the brown rice and added a splash of lime juice. As condiments, you may want to add a dollop of low fat sour cream and/or low fat cheddar cheese. Very tasty and healthy meal. Deb, Georgia



I have a very similar version of this recipe. The one I used called for draining & rinsing the beans, adding 2 minced garlic cloves (instead of garlic powder), adding 2/3 cup water & using 1 and a half cups of instant brown rice (instead of one cup white rice). Instead of stewed tomatoes, I used diced tomatoes & just added some garlic powder, onion powder & basil. This last time I added a dash of cayenne too & a little leftover slivered cooked chicken. It's fine meatless though. It's a nice meal to make when you don't have something defrosted & want something quick, easy & nutritious.



Quick and Yummy! I adopted different suggestions and made my own delicious beans. I did not add rice but cooked rice separately and served the rice with the beans on the side. For the beans, I thoughly drained and rinsed the beans to get rid of the tin taste. I used 1/2 of a very large fresh vine-riped tomato, 1/4 of a green pepper, 1/2 onion, 1 clove minced garlic. All veggies were finely chopped except for tomatoes which were bigger. I used extra virgin olive oli to saute the garlic and onion. I then added green peppers and tomatoes with salt and fresh ground pepper. I added black beans a bit of water and chopped 1 slice of ham (omit if you're vegetarian). I used basil, oregano, paprika and cayenne for flavor. I ended up adding about 1/2 cup of water. add more water if you want. I let it simmer for about 5 min. in low heat. I'm eating it right now with a bowl of rice, some sliced avocado, cheese and fresh tomatoes. Oh my god, it tastes so good!!!

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Amount Per Serving (8 total)

  • Calories
  • 80 cal
  • 4%
  • Fat
  • 2 g
  • 3%
  • Carbs
  • 14.4 g
  • 5%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 114 mg
  • 5%

Based on a 2,000 calorie diet



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Fast Chicken Over Black Beans and Rice


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