Black Beans and Brown Rice

In our easy black beans and brown rice recipe, sweet peppers hit the skillet first. Red onion follows, turning jammy at the edges. Then the real flavor builders show up: Black beans, tangy cider vinegar and juicy tomatoes are stirred together with just enough garlic salt and cayenne to make your taste buds perk up. The mixture simmers until thick and glossy, then gets spooned over a bed of hot brown rice that soaks up every bit of the spiced tomato broth.

This vegetarian dish delivers on all fronts: bold flavor, satisfying texture and minimal cleanup. The brown rice gives each bite a little chew, while the beans and vegetables bring their own kinds of richness—no meat or cheese required. And with everything cooked in one pan, you’ll have more time to enjoy it than you spend making it.

Black Beans and Brown Rice Ingredients

• Green pepper
• Sweet red pepper
• Sweet yellow pepper
• Red onion
• Canola oil
• Cider vinegar
• Diced tomatoes
• Black beans
• Garlic salt
• Pepper
• Cayenne pepper
• Brown rice

Directions

Step 1: Sauté the vegetables

In a large saucepan, sauté the peppers and onion in oil until tender.

Step 2: Simmer and serve

Stir in the beans, tomatoes, vinegar, garlic salt, pepper and cayenne. Bring to a boil. Reduce the heat and simmer, uncovered, for 12 to 15 minutes or until it reaches the desired consistency, stirring occasionally. Serve with rice.

How to Store Black Beans and Brown Rice

Store any leftover black beans with brown rice in an airtight food storage container in the refrigerator for up to four days. To reheat, spoon a portion into a microwave-safe bowl and warm it in 30-second bursts, stirring in between, until heated through. You can also freeze the brown rice and beans separately in containers for up to three months—just thaw them overnight in the fridge before reheating.

Black Beans and Brown Rice Tips

Can you use white rice instead of brown rice?

You can swap in white rice for brown rice in this black beans and brown rice recipe if you prefer a softer texture or shorter cook time. Just be sure the rice is hot when serving, since the beans are spooned over the top.

Can you use different kinds of beans in black beans and brown rice?

You can substitute pinto beans, kidney beans or even chickpeas for the black beans. Just be sure to rinse and drain canned beans well before adding them to the pan.

What can you serve with the black beans and brown rice recipe?

To turn brown rice and beans into a full meal, serve it with guacamole, salsa, warm homemade tortillas, and a quick cabbage slaw for crunch and freshness.