Pioneer Woman Black Beans and Rice

Pioneer Woman black beans and rice turns long grain rice, canned black beans and cumin into a fluffy, flavorful one-pot side dish in 30 minutes. Save this easy weeknight side dish for taco night, potluck dinners or summer cookouts, because it's a budget-friendly, one-pot recipe the whole family loves.

Stir the pot just one time after the rice goes in, because extra stirring releases starch and turns the rice gummy. Skip that rule and you end up with a sticky pot instead of fluffy grains.

Toasting the garlic, cumin and cayenne in the olive oil with the onions builds flavor before any liquid hits the pot. Then the rice cooks in broth and a cup of water with the beans, so every grain soaks up that spiced base.

Pioneer Woman Black Beans and Rice

0.0 from 0 votes

Course: Side DishCuisine: American, MexicanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

25

minutes

Calories

199

kcal

Fluffy rice and tender black beans simmer together in one pot, then steam off the heat until every grain is soft and separate. A splash of lime juice and fresh cilantro stirred in at the end brightens the whole dish.

Ingredients

• 2 tbsp. olive oil
  

• 1/2 onion, finely chopped
  

• 1/2 tsp. seasoned salt
  

• 3 cloves garlic, finely chopped
  

• 1 tsp. ground cumin
  

• 1/8 tsp. cayenne
  

• 2 c. uncooked long grain white rice
  

• 2 c. chicken broth
  

• 2 14 oz. cans black beans, drained and rinsed
  

• 3 tbsp. fresh lime juice
  

• 1/4 c. chopped cilantro
  

Directions

• Soften the onion: Heat a Dutch oven over medium heat, then add 2 tablespoons olive oil, 1/2 finely chopped onion and 1/2 teaspoon seasoned salt. Cook, stirring occasionally, for about 5 minutes until the onion is slightly softened.
• Bloom the spices: Add 3 finely chopped garlic cloves, 1 teaspoon ground cumin and 1/8 teaspoon cayenne to the pot. Cook for 2 more minutes so the spices turn fragrant.
• Add rice and beans: Add 2 cups uncooked long grain white rice, 2 cups chicken broth, 1 cup of water and 2 drained and rinsed 14 ounce cans of black beans. Stir one time, then bring everything to a simmer.
• Cook covered: Cover with a tight-fitting lid, then reduce the heat to low. Cook for 15 minutes without lifting the lid.
• Steam off the heat: Turn off the heat and let the pot sit covered for an additional 10 minutes. The leftover steam finishes cooking the rice gently.
• Fluff and finish: Fluff the rice with a fork, then fold in 3 tablespoons fresh lime juice and 1/4 cup chopped cilantro. Serve immediately while it's hot.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 5-quart stainless steel colander, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use brown rice instead of white rice?

Brown rice works, but it needs more liquid and a longer cook time, usually around 40 minutes. The timing in this recipe is built for long grain white rice, so check the package and adjust the water to match.

How long do leftover black beans and rice keep?

Cool the rice quickly and store it in an airtight container in the fridge for up to 4 days. Reheat with a splash of water or broth so the grains soften back up.

Can I make this ahead of time?

You can cook it a day ahead and keep it chilled. Reheat it covered with a little broth, then stir in the lime juice and cilantro right before serving so they stay fresh.

What if I don't have a Dutch oven?

Any heavy pot with a tight-fitting lid will do the job. The lid matters most, because steam escaping is what leaves you with crunchy, undercooked rice.

What's the most common mistake with this recipe?

Lifting the lid or stirring while it simmers is the biggest one, since it lets steam out and makes the rice cook unevenly. Keep it covered for the full 15 minutes plus the 10 minute rest.