Hispanic Origin Rice Pilaf with Black Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant pilaf featuring rice, black beans, and warm spices reflecting the most common Hispanic-origin surnames. This latin american-inspired vegetarian ready in about 35 minutes pairs white rice, chicken broth, (15 oz), drained and rinsed black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Latin American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1/4 cup diced yellow onion and 1/2 cup diced red bell pepper, cooking for 4 minutes until softened but not browned.
  2. Step 2: Stir in 2 minced garlic cloves, 1/2 tsp cumin, and 1/4 tsp coriander, cooking for 1 minute until fragrant.
  3. Step 3: Add 1.5 cups white rice to the pan, stirring constantly for 1 minute to coat the grains. Pour in 2 cups chicken broth and bring to a gentle simmer.
  4. Step 4: Reduce heat to low, cover the pan, and cook for 18 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
  5. Step 5: Gently fold in 1 can (15 oz) drained black beans, 1/4 cup diced onion, and 1 tbsp chopped cilantro. Stir in 1 tbsp lime juice and adjust seasoning with salt if needed.

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Frequently asked questions

How long does Hispanic Origin Rice Pilaf with Black Beans take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Hispanic Origin Rice Pilaf with Black Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white rice from drying out.

Can I substitute ingredients in Hispanic Origin Rice Pilaf with Black Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Hispanic Origin Rice Pilaf with Black Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Hispanic Origin Rice Pilaf with Black Beans?

Latin American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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