Recipe Detail

Black Bean Rice (Arroz Negro)

Rate this recipe:

Rating : 0

Share This Recipe...

Number of Servings:


  1. 2 teaspoons - (10 mL) avocado or extra virgin olive oil
  2. 1 - small onion finely diced
  3. 1/4 - bell pepper finely diced
  4. 1 cups - (240 mL) long grain white rice
  5. 1 cups - (240 mL) prepared black bean soup OR 1/4 cup canned black beans plus water
  6. 1/2 cups - (120 mL) drained and rinsed black beans
  7. 1 1/2 cups - vegetable broth or water
  8. 1/2 teaspoons - (2.5 mL) sea salt or to taste
  9. 1/4 teaspoons - (1.25 mL) dried thyme OR 1 tsp. chopped fresh thyme
  10. - sliced green onion to finish


In a small pot with a tight-fitting lid, heat the oil over medium heat. Add the onion and red pepper; sauté 2-3 minutes or until starting to soften. Add the rice and continue cooking 1-2 minutes longer.

Pour in the black bean soup*, broth, whole beans, salt and thyme. Bring to simmer; cover, reduce heat to low and cook per rice directions. Should be between 15-20 minutes; remove from heat and rest for 5.

Fluff with a fork. Serve garnished with sliced green onion.

Note: *If not preparing the black bean soup at the same time: Substitute ¼ cup beans, the liquid from the can and enough water to bring the total volume up to 1 cup. Blend this until mostly pureed and use in the recipe in place of the prepared black bean soup.


Speak Your Mind

Dish Dish


To get your weekly Recipe ideas, Cooking tips and Special Offers