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The yellow rice and black beans garnished with chopped parsley and served on a blue plate.
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Black Beans and Yellow Rice

This black beans and yellow rice recipe is an easy, budget-friendly side dish made with canned black beans, white rice, and simple seasonings. Perfect with chicken, pork, beef, or seafood.
Course Side Dish
Cuisine Latin American
Keyword black beans, rice recipes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6
Calories 240kcal
Author Elizabeth Rodriguez

Ingredients

  • 3¼ cups Water
  • 2 tablespoons Chicken Base like Better than Bouillon chicken base, or use your favorite brand
  • ½ teaspoon Ground Annatto or use Bijol or turmeric
  • ½ teaspoon Minced Dehydrated Onion
  • ½ teaspoon Oregano
  • ⅛ teaspoon Cumin
  • Pinch Salt optional
  • 1½ cups Long Grain White Rice rinsed until the water runs almost clear
  • 1 (15 ounce) Can Black Beans rinsed and drained
  • 1 tablespoon Chopped Parsley or Cilantro for garnish optional

Instructions

  • Bring the water to a boil in a medium saucepan. Add the chicken base, ground annatto, minced dehydrated onion, oregano, cumin, and salt (if using). Stir well until the bouillon is dissolved and the ingredients are combined.
  • Add the rice to the saucepan, lower the heat to medium to medium-low and stir well. Continue simmering the rice, uncovered, until most of the water has cooked out (It will take about 7-10 minutes). Stir occasionally to make sure the rice is not sticking to the bottom. The rice should still be saucy but after stirring it should not immediately sink to the bottom.
  • Stir in the black beans. Then, lower the heat to low and cover the saucepan. Cook the yellow rice with the beans for 20-25 minutes, or until done. Stir (fold over) the rice gently halfway through the cooking time (see cook’s notes 1).
  • Uncover and fluff with a fork. Let some steam escape and fluff again. Serve and garnish with chopped parsley, if desired.

Notes

  1.  Get under the rice with a wooden spoon or heat-proof silicone spatula and flip bottom to top and top to bottom. Work quickly so that too much steam does not escape. Cover the pan as soon as you are done.
  2. Make this dish vegetarian by replacing the chicken base with a vegetable base.

Nutrition

Serving: 1cup | Calories: 240kcal | Carbohydrates: 50g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 0.2mg | Sodium: 726mg | Potassium: 290mg | Fiber: 6g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2mg