Black Beans and Rice Recipe

Black beans and rice are one of the best sides and super versatile! With lime, garlic and spices, this is a tangy side dish to please everyone.

They take 5 minutes to prepare25 minutes to cook, and serve 8.


  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 5 cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 2 cup uncooked white rice, long grain or jasmine rice
  • 4 cups chicken broth (or stock)
  • 2x 14 ounce cans black beans, drained and rinsed
  • 3-4 tablespoons lime juice, (adjust to your tastes)
  • 4 tablespoons finely chopped coriander (or parsley), to garnish


  • Heat oil in a stockpot or saucepan over medium-high heat. Add the onion and sauté until onion is transparent. Add the garlic and sauté for a further minute. Add the cumin and rice, mix the flavours through and sauté for a further minute.
  • Pour in the broth and beans, bring to a boil, cover, reduce heat and simmer for 20 minutes, or until rice is tender (stirring half way through).
  • Remove from heat and drizzle with a small amount of olive oil (about 2 teaspoons), lime juice and cilantro. Taste test; season with a little salt and pepper, only if needed and as desired.


Nutritional Information, per serving: 216 calories, 40g carbohydrates, 4g protein, 4g fat, and 434mg sodium.



Recipe inspiration taken from Cafe Delites

Molly Walsh

Molly Walsh

Writer and expert

Molly graduated from the London School of Economics in 2019. In her spare time you can probably find her golfing or trying to be inventive in the kitchen.

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