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Black Beans with Brown Rice

Your family will never miss the meat in this hearty, colorful and fresh-tasting main dish. Served over brown rice, it makes a healthy, stick-to-the-ribs dinner. —Sheila Meyer, North Canton, Ohio
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    5 servings


  • 1 small green pepper, chopped
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped sweet yellow pepper
  • 1/2 cup chopped red onion
  • 2 tablespoons canola oil
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 2-1/2 cups hot cooked brown rice


  • In a large saucepan, saute peppers and onion in oil until tender. Stir in the beans, tomatoes, vinegar, garlic salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until desired consistency, stirring occasionally. Serve with rice.
Nutrition Facts
1 each: 327 calories, 7g fat (1g saturated fat), 0 cholesterol, 614mg sodium, 55g carbohydrate (6g sugars, 11g fiber), 12g protein.

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Average Rating:
  • Misti
    May 3, 2020

    Amazing! Such great flavor. We added steak and additional ingredients like pico as we had kabobs that night but it was the perfect dish.

  • cre8full
    Jan 25, 2015

    This is the best rice and beans recipe I have ever had. My whole family enjoyed it so much that we made it again the next day!! The only alteration I made was adding more cayenne pepper to add a little more spice!!!

  • bolesb1k2
    Jul 4, 2014

    I made this today for lunch. It was very good. A little different than traditional black beans and brown rice. In fact, I steped up the brown rice by changing the mix to 1 cup brown rice, 1 cup Quinoa, and 1 cup Farro cooked in better than bullion vegetable broth.. The different grains blended together very well and tasted great by themselves . I will be making this again and again! Bobby

  • i.a.ullman
    Mar 29, 2013

    No comment left

  • mbhoneybee63
    Oct 7, 2012

    This was very good following the recipe exactly as written. The leftovers were great the next day too. I think the next time I make this I will use the leftovers either as a topping on tacos or add to burritos since it was so flavorful.

  • rinnyrae33
    Jul 15, 2012

    No comment left

  • wormsby
    May 10, 2012

    I've made this recipe several times since it was originally published. I vary the ingredients with what I have on hand, and it always turns out delicious! This has become one of my go to healthy meals for busy nights.

  • blizzard6
    Sep 2, 2011

    Delicious, easy & healthy. It's great with a dollop of sour cream on top.

  • Pinstripes
    Feb 17, 2011

    Wow, was this surprisingly flavorful! I only had 1 can of beans, but it still seemed to work great. Also added a few dashes of tabasco sauce because I thought it'd be bland but it was really awesome. (Add some cilantro and lime to the rice and you've got a restaurant dish!)

  • jennzehr
    Dec 5, 2010

    it was excellent! I would just put a few less beans in next time. It's good served in a wrap as well!