Name: One-Pot Creamy Beef and Garlic Butter Pasta Recipe
Prep time: 10 min
Cook time: 26 min
Total time: 36 min
Cuisine: Latin American
Ingredients: 2 tablespoons vegetable oil; 1 yellow onion, chopped; 2 cloves garlic, minced; 3/4 cup uncooked white rice; 1 1/2 cups chicken broth; 14 ounces canned diced tomatoes with chilis; 2 teaspoons ground cumin; 2 teaspoons turmeric; 1 teaspoon kosher salt; 1/4 teaspoon coarse ground black pepper; 1/4 teaspoon cayenne pepper; 30 ounces canned black beans (2 cans), drained and rinsed

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Introduction

Black Beans and Rice is a comforting, flavorful dish that pairs hearty black beans with aromatic spices and tender rice. It’s simple to make and perfect as a main meal or a side dish. This recipe brings a touch of spice and warmth to your table with every bite.

A close-up of a white pot with red handles filled with a cooked mix of rice, black beans, and diced tomatoes, all coated in a reddish-orange sauce that clings to the pot's sides. The dish shows several layered textures: soft, slightly sticky rice grains mixed evenly with plump black beans and chunks of cooked tomatoes and onions with some small green herb bits scattered throughout. The pot sits on a white marbled surface with a white cloth partially visible to the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons vegetable oil
1 yellow onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups chicken broth
14 ounces canned diced tomatoes with chilis
2 teaspoons ground cumin
2 teaspoons turmeric
1 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1/4 teaspoon cayenne pepper
30 ounces canned black beans (2 cans), drained and rinsed

Instructions

Step 1: Heat the vegetable oil in a pot over medium-high heat.
Step 2: Add the chopped onion and minced garlic, cooking for about 4 minutes until softened.
Step 3: Stir in the uncooked white rice and cook for 2 minutes, allowing the rice to toast slightly.
Step 4: Pour in the chicken broth and canned diced tomatoes with chilis, then bring the mixture to a boil.
Step 5: Reduce the heat to low, cover the pot, and let it simmer for 20 minutes until the rice is tender.
Step 6: Stir in the ground cumin, turmeric, kosher salt, black pepper, cayenne pepper, and drained black beans until well combined and heated through.

Tips & Variations

For a vegetarian version, substitute chicken broth with vegetable broth.
Add diced bell peppers or corn for extra color and texture.
Garnish with fresh cilantro or a squeeze of lime juice for a bright finish.
Use brown rice, but increase cooking time and liquid accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the rice has dried out.

How to Serve

The image shows a close-up of a thick, colorful stew made of dark brown beans, yellow rice, diced red tomatoes, and chopped light green onions, all mixed in a rich brown sauce. The beans and rice are the main parts, scattered evenly with soft pieces of tomato and translucent onion throughout. Small bits of chopped fresh green herbs are sprinkled on top, adding a touch of brightness. The food looks steamy and freshly cooked, with the sauce giving a glossy texture to the ingredients. The dish is inside a white pot with some sauce residue on the edges, set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry black beans instead of canned?

Yes, but you will need to soak and cook dry black beans beforehand, as canned beans are already cooked and ready to use.

Is this dish spicy?

The recipe has a mild to moderate spice level thanks to the cayenne and chilis, but you can adjust the cayenne pepper to suit your heat preference.