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Black Beans and Rice is the perfect budget-friendly meal for busy days! You will love how easy and quick this Mexican-inspired one-pot recipe is to make.

Black Beans and Rice in a bowl, topped with cheese and sour cream.

We love easy Dinner Recipes like Chicken Mushroom Pasta and Instant Pot Chili so this recipe is a winner because it takes even less time and is made in one pot!

Beans and Rice is one of my favorite weeknight meals (just like my Taco Lasagna)! Ready in less than 30 min, cooked in one pot, and topped with sour cream, shredded cheese, and fresh cilantro, this simple combo of healthy black beans and filling rice is a great budget meal that is not boring.

My secret to making a simple Black Beans and Rice recipe a family favorite is adding a can of Rotel, corn, and serving it with fun toppings. This helps to make it a well-rounded meal that is done in 30 minutes and inexpensive.

Why you’ll love this recipe

  • Budget-friendly: This recipe uses budget-friendly pantry staples
  • Easy to make: Made in one pot in less than 30 minutes
  • Everyone loves it: Add your favorite toppings
How to Make Rice and Beans Collage.

How to make this recipe

  1. Saute onion in oil for 4 minutes.
  2. Add rice and garlic, and saute for 2 more minutes.
  3. Add the black beans, Rotel, corn, and spices.
  4. Pour in chicken broth, bring to a simmer, cover, and cook for 20 minutes.
  5. Add lime juice and serve garnished with cilantro, sour cream, and shredded cheese.

Serve it with

This black beans and rice recipe makes a great main dish but you can also serve it as a side with any meat or fish.

Toppings for Black Beans and Rice

Here are a few topping ideas that everyone loves in our house:

  • Guacamole
  • Sour Cream
  • Shredded Cheese
  • Salsa
  • Hot Sauce
  • Freshly chopped cilantro
Rice and Beans in a white pan, garnished with a slice of lime and cilantro.

Recipe FAQ

What rice to use for Rice and beans?

Any long-grain white rice will work in this recipe, for example, Basmati Rice, American long-grain white rice, and Jasmine rice.

Can I substitute Brown Rice for White Rice?

If you want to use brown rice instead of white rice note that brown rice cooks a little slower than white rice and you will also need to add a bit more broth or water.

Is eating rice and beans healthy?

Beans are rich in protein, carbohydrates, micronutrients, and fiber. They also include folate, which is often lacking in American diets. The combination of grains and protein is filling and nutritious and by adding corn and tomatoes you also get a serving of vegetables.

Storage and Freezing

Storing: Put in an airtight container and store in the fridge for up to 2 days. Leftovers taste great wrapped up in a tortilla!
Freezing: Put in an airtight container without toppings and freeze for up to 2 months. Please note that garlic intensifies in the freezer, so if you plan to freeze it, reduce the amount of garlic in it.

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5 from 19 votes

Black Beans and Rice

Black Beans and Rice is the perfect budget-friendly meal for busy days!Black Beans and Rice is the perfect budget-friendly meal for busy days!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4


  • 1 Tbsp olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 cup uncooked white rice
  • 2 cups chicken broth, or vegetable broth
  • 15 oz can black beans, drained
  • 10 oz can Rotel
  • 1 cup frozen corn
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tsp ground cumin
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper, optional
  • 2 tsp lime juice

To serve

  • Chopped Cilantro
  • Sour Cream
  • Shredded Cheese


  • In a stockpot over medium heat, heat the oil. Add the onion and saute for 4 minutes. Add the rice and garlic, stir to coat the rice and saute for 2 minutes.
  • Add the chicken broth, black beans, Rotel, corn, salt, pepper, cumin, and paprika, bring to a simmer, cover and lower the heat to medium-low and cook for 20-25 minutes, until rice is cooked.
  • Add lime juice and season to taste with salt and pepper. Serve garnished with cilantro, sour cream, and shredded cheese.


Calories: 374kcal | Carbohydrates: 72g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Sodium: 1144mg | Potassium: 787mg | Fiber: 10g | Sugar: 3g | Vitamin A: 213IU | Vitamin C: 24mg | Calcium: 98mg | Iron: 4mg
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About Julia Foerster

Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch, with lots of tips and detailed step-by-step instructions.

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5 from 19 votes (7 ratings without comment)

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  1. 5 stars
    This was amazing. I made it for dinner a couple of days ago and had leftovers f it r lunch today. Definitely

  2. 5 stars
    I made this before so I’m excited to do it again. I cook it in my rice cooker using brown rice and I add chicken Italian sausage. It is definitely a keeper!

  3. Hi! I think this is on my menu for this week based on the fantastic review and definitely in my budget but I was wondering if you had suggestions for making in an instant pot? Thank you!

  4. I’ve made this recipe twice and love it. It’s a nice change up from other bean and rice recipes. Definitely my go to recipe from now on…Thsnk Youfor sharing!