Black Beans and Basmati Rice Pilaf Recipe

Name: Black Beans and Basmati Rice Pilaf Recipe
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 cup rice (uncooked white basmati rice); 2.5 cups black beans (home-cooked or canned); 2.5 cups water (Check Notes); 1 cup veggies (chopped); 1/3 cup onion (sliced); 2 tsp oil; 1/2 tsp ground cumin; 1/2 tsp coriander powder; 1/2 tsp garam masala (optional); 2 green chili (optional); 2 bay leaves; 1 tsp salt (adjust to taste)

Detailed Steps Jump to Recipe

Are you looking for a quick and delicious meal? Make this black bean rice and serve it as a side dish or a main meal. This black beans and rice recipe is simple, budget-friendly, and packed with wholesome ingredients. You can make a meal in under 30 minutes with staple pantry ingredients.

I love one-pot dishes as they are convenient on busy days. This black beans and rice is my favorite way to enjoy black beans. You can have this as a main meal or serve it with tacos or as a burrito bowl.

I usually make this black bean rice recipe for lunch or dinner on busy days. But this will also be a great side dish for parties and gatherings. Aromatic spices and earthy black beans make this dish delicious and will surely please everyone.

Ingredients

Black beans: I used my Instant Pot black beans recipe and cooked black beans from scratch at home. You can use canned black beans also to make this recipe.
White basmati rice: I used white basmati rice to make this black bean rice. Brown basmati rice will not work here as the water ratio and cooking time will vary.
Aromatics: In this recipe, I used only chopped onions. Fresh garlic and ginger also go well in this recipe. You can use half a teaspoon of garlic powder or ginger powder if fresh ingredients are unavailable.
Spices: This rice is mildly spiced. I used green chili, along with ground cumin and coriander powder. You can skip green chili or use red chili powder or black pepper to make it spicy.
Veggies: I used only carrots and beans. And I have chopped them into small cubes as we cook the rice using a stove top pan.

Step-by-step instructions

Step 1: Heat a thick-bottomed cooking pot or pan over medium heat. Once it is hot, add oil, sliced onions, and bay leaves. Let it fry for a couple of minutes.

Step 2: Now add slit green chili (if using) and chopped veggies. Let these veggies cook for 3 to 4 minutes.

Step 3: Add spice powders - ground cumin, coriander powder, gram masala powder (optional), and salt. Give it a good stir.

Step 4: Then goes the black beans. Add water and mix it well.

Step 5: Now drain water from the soaked rice completely. Add this drained rice to the pot and cook it over medium flame.

Step 6: Once the water is almost absorbed, reduce the heat to low and continue cooking. For me, it took around 15 minutes for the rice to cook.

Step 7: Keep it aside for 10 minutes, and the fluffy black beans and rice is ready to serve!

Recipe Notes and Variations

Soaking basmati rice is optional, but I always soak the rice for at least 30 minutes. When soaked, rice will cook faster and will be fluffy.
Instead of plain water to cook the rice, you can use thin coconut milk or vegetable broth.
You can use frozen veggies to make this rice or skip them if you don't have any veggies.
Though I used only carrots and beans, you can use other veggies like potatoes, peas, corn, broccoli, cauliflower, beetroot, and red bell peppers. Leafy greens like spinach and kale also go well in this.
You cannot use dry black beans in this recipe as they take a very long time to cook. Always use cooked black beans.
I sometimes add a teaspoon of lime juice at the end to make it more flavorful.
You could add fresh herbs like cilantro, parsley, and mint at the end.

Serving suggestions

You can serve this versatile dish as a side dish or main dish. Here are some exciting ways I usually serve this black beans and rice to my family.

Main dish: My favorite way to serve this dish is as a main dish with a side of vegetable salad and Greek yogurt. This will be good for school or office lunch also.
Burrito filling: Instead of regular bean filling, you can use this black beans and rice as the burrito filling.
Side dish: Serve the black bean rice as a side dish along with another protein dish.
Tacos: Fill taco shells with this black beans and rice mixture, along with shredded lettuce, tomatoes, sliced jalapenos, and a drizzle of your favorite sauce.
Rice paper rolls: I use the leftover rice to fill the rice paper roll and pan fry them. The outer layer will be crispy, and it will taste delicious.
Salad: Use black beans and rice as a base for a hearty salad. Toss it with your favorite salad veggies, and a refreshing and light meal is ready in no time.
Stuffing: You can use the leftover rice to stuff bell peppers. Bake or pan-fry them until the peppers are tender and the filling is heated. You can even use this to stuff the butternut squash or zucchini.

How to store black beans and rice

This black bean rice stays good for about 8 to 10 hours at normal room temperature. However, you could store it in the refrigerator for 2 to 3 days.

To store it for extended periods, freeze the rice in portion sizes and label them. And in the freezer, it stays good for about three months.

I usually freeze cooked black beans and make this rice as and when needed.

Recipe FAQs

Can I use canned black beans instead of cooking them from scratch?

Yes, you can. Drain the canned beans and rinse them thoroughly to remove the excess salt.

Can I use any rice for this recipe?

I used white basmati rice for this recipe. The water quantity and recipe timings mentioned in the recipe card are for the white basmati rice. If using other types of rice, adjust the cooking time and water-to-rice ratio according to your specific type of rice.

Is this recipe suitable for a gluten-free diet?

Yes, naturally, this recipe is vegan and gluten-free.

Is this recipe spicy? How can I make black beans and rice spicier?

As I used green chili only, this recipe is mildly spiced. However, add red chili powder or red chili flakes to increase the spice level. You can even use cayenne pepper or freshly ground black pepper.

Can I try any variations or twists with black beans and rice?

Absolutely. I use half a teaspoon of garam masala to make it an Indian-style recipe. For different flavors, you can use other spice blends like the cajun seasoning, Mexican, or Italian spice mix.

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