Easy Black Beans and Rice (Ready in 20 Minutes)
Last Updated on December 12, 2025 by Kiersten James
This easy black beans and rice recipe is our go-to side dish on busy nights. One pot, simple ingredients, and pairs well with chicken, tacos, or anything on the grill. Perfect for families who need a quick, reliable side dish.
My husband LOVES any type of Mexican, Cuban, Peruvian, or Spanish food. Like, if he could crowdfund a Taco Bell and place it off of our back patio, he would.
This is one of our favorite quick and easy side dishes that I make on weeknights when we are busy running back and forth between the house, dance, church, and whatever else we have going on.
Black beans and rice are great as a base for skillet chicken fajita bowls, street tacos, weekday meal prep lunches, or as a really fast side dish when you unexpectedly find yourself with extra mouths to feed.
The best part? It’s one pot, dirt cheap, and requires zero cleanup if you transfer the food to a storage container after dinner and put the pot right in the dishwasher. Trust me, you’re going to love it.
Easy Black Beans and Rice
Ingredients:
- 1 can black beans
- 1 1/2 cups white rice
- 3 cups water
- 1/2 teaspoon salt
Instructions:
Drain the liquid from the can of black beans and set them aside.
Heat a medium-sized pot over medium heat and add the rice. Don’t add oil or butter.
Toast the rice, stirring frequently, until fragrant and lightly browned in some areas – about 4 minutes.
Add the water, salt, and black beans to the pot and bring to a rolling boil. Stir occasionally.
Turn the heat down to low, cover, and simmer for 20 minutes.
Fluff the rice and beans with a fork before serving.
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Easy Black Beans and Rice (Ready in 20 Minutes)
This easy black beans and rice recipe is our go-to side dish on busy nights. One pot, simple ingredients, and pairs well with chicken, tacos, or anything on the grill. Perfect for families who need a quick, reliable side dish.
Ingredients
- 1 can black beans
- 1 1/2 cups white rice
- 3 cups water
- 1/2 teaspoon salt
Instructions
- Drain the liquid from the can of black beans and set them aside.
- Heat a medium-sized pot over medium heat and add the rice. Don't add oil or butter.
- Toast the rice, stirring frequently, until fragrant and lightly browned in some areas - about 4 minutes.
- Add the water, salt, and black beans to the pot and bring to a rolling boil. Stir occasionally.
- Turn the heat down to low, cover, and simmer for 20 minutes.
- Fluff the rice and beans with a fork before serving.
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