This black beans and yellow rice recipe turns long-grain white rice, canned black beans, and simple seasonings into a flavorful side dish. It's budget-friendly, easy to make, and pairs well with chicken, pork, beef, and seafood.
About this recipe
What is black beans and yellow rice?
Black beans and yellow rice is a flavorful side dish made with long-grain white rice, black beans, and a handful of simple seasonings. Chicken base, dried onion, oregano, cumin, and annatto give the dish great flavor and its signature yellow color. Using canned black beans eliminates the long cooking time of dried beans, so you get all the flavor in a fraction of the time.
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Ingredients you'll need
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Rice - Long-grain white rice works best. Do not use brown rice because the cooking time and method are different.
Seasonings - Ground annatto gives the rice its signature yellow color. The rice is also seasoned with dehydrated onion, oregano, cumin, and a pinch of salt (optional). Fresh parsley or chopped cilantro can be used for garnish, if desired (not pictured).
Chicken base - Chicken base adds a rich layer of flavor. Find it in the broth and soup aisle at most supermarkets or online.
Black beans - Canned black beans keep this recipe quick and easy. Rinse and drain them before using.
📖 See the recipe card for quantities and preparation.
How to make black beans and yellow rice
- Bring the water to a boil in a medium saucepan. Add the chicken base, ground annatto, dehydrated onion, oregano, cumin, and salt (if using). Stir until the chicken base dissolves and the seasonings are combined.
- Add the rice, lower the heat to medium to medium-low, and stir well. Simmer uncovered until most of the liquid has cooked out, about 7 to 10 minutes, stirring occasionally so the rice doesn't stick. The rice should still look saucy but shouldn't immediately sink below the liquid when stirred. Add the black beans.
- Stir in the black beans. Lower the heat to low, cover, and cook for 20 to 25 minutes, or until the rice is tender. Gently fold the rice once halfway through the cooking time (see Cook's note below).
- Uncover and fluff the rice with a fork. Taste and add salt if needed. Let the steam escape for a few minutes, then fluff again. Garnish with chopped parsley, if desired, and serve.
Cook's note
Get under the rice with a wooden spoon or heat-proof silicone spatula and gently fold the rice from the bottom to the top. Work quickly so too much steam doesn't escape, then cover the pan immediately.
Serving suggestions
This side dish pairs well with almost any protein. Try it with fried pork chops, steak, roasted chicken, grilled chicken breasts, baked fish, or grilled shrimp. It's also great with ground beef tacos or fajitas.
Substitutions and variations
No annatto? Substitute Bijol for a similar flavor and yellow color. If you don't have either, use turmeric to add color, although the flavor will be slightly different.
Make it vegetarian - Replace the chicken broth with vegetable broth and use vegetable base instead of chicken base.
Switch up the garnish - Instead of chopped parsley, garnish the rice with fresh cilantro for a different flavor.
Storing and reheating
Cool quickly - Cool leftover rice as quickly as possible. Spread it in a shallow dish or pan so it cools in a thin layer. Once cooled, transfer it to an airtight container.
Refrigerator - Store in an airtight container in the refrigerator for 3 to 4 days.
Freezer - Transfer the rice to a freezer-safe resealable bag, label and date it, then freeze for up to 2 months.
Reheating - Reheat refrigerated or thawed rice in the microwave or in a nonstick skillet over medium-low heat. Add 1 to 2 teaspoons of water or broth if needed to restore moisture. Heat until hot and steaming throughout.
Food safety - Reheat leftovers to an internal temperature of 165°F. Do not leave cooked rice at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F. For more information on food storage and food safety guidelines, visit U.S. Department of Agriculture and foodsafety.gov.
If you enjoyed this black beans and yellow rice recipe and you're looking for more easy rice recipes, be sure to try our seasoned rice or homemade chicken flavored rice. For something deliciously different, make our easy moros (Cuban black beans and rice), a flavorful combination of rice and beans that's perfect alongside your favorite main dish.
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📖 Recipe
Black Beans and Yellow Rice
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
- 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.
- Make this dish vegetarian by replacing the chicken base with a vegetable base.
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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