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A Beginner’s Guide to Making Flavorful Black Beans and Rice (Mexican/Spanish Style)

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🌿 Simple, soulful, and full of flavor! This beginner-friendly black beans and rice dish brings classic Mexican-Spanish vibes with every bite—hearty, savory, and perfect as a side or main. 🍚🫘🧄

Ingredients

Scale
  • 1 cup jasmine or basmati rice
  • 1 can black beans (or ½ cup dried black beans, soaked and cooked)
  • 2 tablespoons olive oil or butter (divided)
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 1 medium onion, finely chopped
  • 5 cloves garlic, finely chopped
  • 1 medium tomato, chopped
  • ¼ to ½ teaspoon cayenne pepper or red chili powder (adjust to taste)
  • 2 to 3 tablespoons hot sauce (optional, adjust to taste)
  • 1 jalapeño, chopped (optional)
  • ¼ cup chopped cilantro or coriander leaves
  • Salt, to taste

Optional Add-Ins

  • 1 cup cooked, shredded chicken or ground beef for added protein
  • Fresh lime juice for brightness
  • Corn, bell peppers, or spinach for more vegetables

Instructions

Step 1: Prepare the Beans
If using canned beans, rinse and drain them thoroughly to remove excess sodium.

If using dried beans:

  1. Soak ½ cup of black beans in water for at least 4 hours or overnight.
  2. Drain and add to a pressure cooker or pot with 2 cups of water.
  3. Cook until tender—about 20 to 25 minutes in a pressure cooker or 45 to 60 minutes on the stovetop.
  4. Drain and set aside.

Step 2: Cook the Rice

  1. Heat 1 tablespoon of olive oil or butter in a saucepan over medium heat.
  2. Add 1 cup of rice and toast it for 2 to 3 minutes until it smells nutty and starts to turn golden.
  3. Add 1½ cups of water and a pinch of salt.
  4. Bring to a boil, then cover, reduce heat to low, and simmer for 10 to 12 minutes until the rice is tender and water is absorbed.
  5. Turn off the heat and let it sit covered for 5 minutes before fluffing with a fork.

Step 3: Build the Flavor Base

  1. In a large skillet or sauté pan, heat the remaining tablespoon of oil over medium heat.
  2. Add cumin seeds and bay leaf. Let them sizzle for about 30 seconds.
  3. Add chopped onion and cook until translucent, about 4 to 5 minutes.
  4. Stir in the garlic and sauté for 30 seconds until fragrant.

Step 4: Create the Sauce

  1. Add chopped tomato and cayenne pepper or chili powder. Cook until the tomato softens and releases its juices, about 5 minutes.
  2. Stir in the hot sauce, jalapeño (if using), and salt. Cook for another 1 to 2 minutes.

Step 5: Combine the Dish

  1. Add the cooked rice and black beans to the pan.
  2. Stir gently to combine and heat through, about 3 to 5 minutes.
  3. Mix in chopped cilantro and adjust seasoning as needed.
  4. If you’re adding cooked chicken or beef, fold it in now and allow it to warm through.

Notes

Rice Tips

  • Always rinse rice before cooking to remove excess starch and avoid gummy texture.
  • If the rice is too firm after cooking, add a splash of water and steam it for a few more minutes with the lid on.
  • If it’s too soft, reduce the water slightly next time. Every rice type behaves a little differently, so check package instructions.

Beans Tips

  • If using canned beans, opt for low-sodium varieties. Rinse thoroughly to control salt levels.
  • Overcooked beans may become mushy, so if you’re cooking from dry, start checking at the minimum time.

Flavor Tips

  • Toasting the rice and cumin seeds at the beginning builds deep, earthy flavor.
  • Don’t skip sautéing the garlic and onion; it lays the foundation for the whole dish.
  • Adjust the heat level with the cayenne, jalapeño, and hot sauce to your preference.

Efficiency Tips

  • Chop all your vegetables before you start cooking. It makes the process smoother and faster.
  • Make extra rice and beans to use in other meals throughout the week.
  • Leftovers reheat well and taste even better the next day.

Find it online: https://inarecipes.com/a-beginners-guide-to-making-flavorful-black-beans-and-rice-mexican-spanish-style/