Yummy Spicy Black Beans and Rice
Elevate your weeknight dinner game with this Yummy Spicy Black Beans and Rice recipe! Bursting with bold flavors, this hearty, plant-based dish combines smoky spices like cumin, chili powder, and paprika with tender black beans and juicy diced tomatoes. A touch of jalapeño adds optional heat, making it completely customizable to your spice level. Paired with fluffy, perfectly cooked long-grain white rice and fresh garnishes of cilantro and lime, this meal is a vibrant fusion of warmth and zest. Ready in just 45 minutes, it's a satisfying, protein-packed option perfect for busy evenings or meatless Mondays. Pro tip: Serve with avocado or tortilla chips for added texture and flair!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 piece jalapeño, seeded and diced (optional for extra heat)
- 1.5 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 2 15-ounce cans black beans, drained and rinsed
- 1 14-ounce can canned diced tomatoes
- 1 cup vegetable broth (or water)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup long-grain white rice
- 2 cups water
- 0.25 cup fresh cilantro, chopped (for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and cook until translucent, about 3-4 minutes.
Stir in the minced garlic and jalapeño (if using), cooking for an additional 1-2 minutes until fragrant.
Add the ground cumin, chili powder, and smoked paprika to the skillet, stirring to coat the onions and release the spices' aroma, about 1 minute.
Stir in the black beans, canned diced tomatoes (with their juices), and vegetable broth. Season with salt and black pepper.
Bring the mixture to a simmer, reduce the heat to low, and let it cook for about 15 minutes, stirring occasionally.
While the bean mixture is simmering, prepare the rice. In a medium saucepan, combine the white rice and water, then bring to a boil over high heat.
Reduce the heat to low, cover the saucepan, and let the rice cook for 15-17 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes.
Fluff the cooked rice with a fork and divide it among serving bowls or plates.
Spoon the spicy black bean mixture over the rice.
Top with freshly chopped cilantro and serve with lime wedges on the side for squeezing over the dish.
Enjoy your Yummy Spicy Black Beans and Rice while it’s warm!
Nutrition Facts
Calories |
1550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3511 mg | 153% | |
| Total Carbohydrate | 227.2 g | 83% | |
| Dietary Fiber | 63.8 g | 228% | |
| Total Sugars | 20.6 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 601 mg | 46% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 3578 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
