My black beans and rice recipe is a great way to add variety and flavor to any meal, and it can be easily made in your rice cooker! This recipe is inspired by Cuban black beans and rice, with hints of garlic, oregano and cumin, and finished with a squeeze of lime and sprinkle of cilantro. It goes great with grilled meats and veggies, and you can even use it as a satisfying base for burritos and “burrito bowls.”
We love making rice dishes in our rice cooker, like our rice cooker mushroom rice, rice cooker coconut rice, and rice cooker hardboiled eggs. You simply chop a few veggies, throw the ingredients in a pot, and a delicious side dish is ready with a touch of a button! My black beans and rice rice cooker recipe is a hearty and nutritious option for busy weeknights, and a great source of protein, fiber and nutrients (like iron, potassium, and essential amino acids). So spice up your dinners and give it a try!
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Ingredients
Canned black beans - Don’t require soaking or long cook times, make sure to rinse and strain
Jasmine rice - Use a long grain rice like Jasmine rice.
Chicken broth - Boosts the flavor compared to water. You can substitute vegetable broth.
Aromatics - Garlic, onion (white or yellow, but not red).
Butter - Adds a delicious flavor and richness to the dish.
Spices - Oregano, cumin and bay leaf are also used in classic Cuban black beans.
Cilantro and Lime - Used to garnish at the end, adds a nice brightness to the dish.
Kosher salt and pepper
Equipment
Rice Cooker - I use a Cuckoo six cup model. It’s great for our family of four and cooks enough rice for large parties.
Instructions
1), Rinse rice until water runs clear, then strain thoroughly and add to the pot in the rice cooker.
2). Open the canned black beans, drain liquid and rinse, then add to the rice cooker pot.
3). Add the chicken broth, onion, butter, garlic, oregano, cumin, kosher salt and bay leaf. Give it a stir, close the lid, and press the cook button.
4). When the cooking is done, fluff the rice, then squeeze a couple lime wedges to taste, and garnish with chopped cilantro.
Serve with your favorite grilled or roasted chicken, beef or pork. Or top with grilled veggies for a delicious meatless meal!
Pro Tips
- Measuring cup used is the standard US measuring cup, not the cup that came with the rice cooker.
- After you rinse the rice and beans, make sure to drain the water very well—give it a few hard shakes in the strainer to take out as much water as possible. Too much residual water may make the dish mushy.
- Finely chop the shallot or onion for a better texture.
- Make sure to rinse the beans and strain any excess water before adding to the pot. Any “bean juice” will stain the rice.
- Start with squeezing 1-2 lime wedges on the rice, then stir, and taste. Add more lime to your liking.
- For a low sodium option, use low-sodium chicken or vegetable broth, and low-sodium canned black beans.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
Frequently Asked Questions
The normal ratio for black beans and rice is about half beans, half rice. This recipe yields a bit more rice after cooking.
No, you cannot use dry black beans in this recipe. Dry beans require more liquid and a longer cooking time, and can’t be used in the rice cooker.
This side goes great with grilled and roasted chicken, beef and pork. You can also serve with grilled fish and shrimp - any protein with bold flavors. Grilled and roasted veggies go perfectly with this as well. Top with your favorite hot sauce too!
More Rice Cooker Recipes to try
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Easy Rice Cooker and Beans
Equipment
Ingredients
- 15 ounce can of black beans, drained and rinsed
- 1 cup Jasmine rice, rinsed
- 1 ½ cup chicken broth
- ¼ cup onion, minced
- 1 ½ tablespoon butter
- 1 ½ teaspoon garlic, minced
- ½ teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon Kosher salt
- 1 bay leaf
- cilantro leaves for garnish
- lime wedges for garnish
Instructions
- Rinse the rice until water runs clear (about three rinses), then strain thoroughly and add to the rice cooker pot.
- Open the canned black beans, drain the liquid and rinse, then add to the pot.
- Add the chicken broth, onion, butter, garlic, oregano, cumin, kosher salt and bay leaf. Give it a stir, close the lid, and press cook/start.
- When cooking is done, fluff the rice and beans with a spoon.
- Optional, but highly recommended, squeeze a couple lime wedges to taste, and garnish with chopped cilantro.
Notes
- Measuring cup used is the standard US measuring cup, not the cup that came with the rice cooker.
- After you rinse the rice and beans, make sure to drain the water very well—give it a few hard shakes in the strainer to take out as much water as possible. Too much residual water may make the dish mushy.
- Cooking time may vary, depending on your rice cooker.
- To serve, start with squeezing 1-2 lime wedges on the rice, then stir, and taste. Add more lime to your liking.
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