Black Beans and Basmati Rice Pilaf Recipe

A bowl of mixed vegetable black beans basmati rice garnished with fresh cilantro, placed on a black and white checkered cloth with a spoon and fork beside it.

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If you're searching for a tasty and quick meal, give my black beans and rice recipe a shot! This beloved Latin American dish brings together soft black beans, fluffy basmati rice, and a blend of delightful spices.

Prep Time 10

Cook Time 25

Servings

Author Sravanthi Chanda

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
⅓ cup onion sliced
2 teaspoon oil
½ teaspoon ground cumin
½ teaspoon coriander powder
½ teaspoon garam masala optional
2 green chili optional
2 bay leaves
1 teaspoon salt adjust to taste

Instructions

Wash the basmati rice a couple of times and soak the rice. Soaking is optional, but soaking will make the rice fluffy and easy to cook.
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.
Now add slit green chili (if using) and chopped veggies. Let these veggies cook for 3 to 4 minutes.
Add spice powders - ground cumin, coriander powder, garam masala powder (optional), and salt. Give it a good stir.
Then goes the black beans. Add water and mix it well.
Now drain water from the soaked rice completely. Add this drained rice to the pot and cook it over medium flame.
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. Once the rice is cooked as you like, take the pan out of the heat and close it with the lid.
Keep it aside for 10 minutes, and the fluffy black beans and rice is ready to serve!

Notes

If you are skipping veggies, use 2 cups of water.

Nutrition values are my rough estimates. Please feel free to use your calculator if you rely on them for your diet.

Nutrition