Black Beans and Rice

Black Beans and Rice

  • Preparation 20 min
  • Cooking 55 min
  • Servings 6

In some Latin American countries, the hearty combo of rice and beans is known as casamiento, or marriage, because these two ingredients are made for each other. A base of fried garlic, onions and jalapeño pepper deepens the flavour and anchors the seasoning of ground coriander, cumin and turmeric.

Featured in RICARDO Magazine (SUMMER 2018)



    • 1 onion, chopped
    • 2 garlic cloves, chopped
    • 1 jalapeño pepper, seeded and chopped
    • 2 tbsp (30 ml) vegetable oil
    • 1 1/2 cups (300 g) parboiled long-grain rice
    • 1/2 tsp ground coriander
    • 1/2 tsp ground cumin
    • 1/2 tsp turmeric
    • 2 1/2 cups (625 ml) chicken broth
    • 1 can (19 oz/540 ml) black beans, rinsed and drained
    • 3 tbsp chopped cilantro (optional)


Note from Ricardo

If you do not have a rice cooker, you can make this dish in a pot on the stovetop. Cook over low heat in a covered pot until the rice is tender and has absorbed all of the liquid, about 25 minutes.

If desired, after cooking the rice, you can add 1 1/2 cups (225 g) of corn (either freshly cobbed or thawed from frozen). Mix to warm the corn.

Personal Note