One-Pot Dominican Black Bean and Rice Stew
A comforting one-pot stew blending black beans and rice with traditional Dominican spices for a hearty, flavorful meal. This Latin American-inspired one-pot recipe (vegetarian), ready in about 65 minutes, pairs black beans, long grain white rice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 1 cup dried, soaked overnight black beans
- 1 cup long grain white rice
- 2 tbsp olive oil
- 1 medium, diced onion
- 1 small, diced green bell pepper
- 3 minced garlic cloves
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp dried oregano
- 3 cups chicken or vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped for garnish fresh cilantro
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Drain and rinse 1 cup dried black beans soaked overnight. In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced onion, 1 diced small green bell pepper, and 3 minced garlic cloves, cooking for 5 minutes until softened and fragrant.
- Step 2: Stir in 2 tbsp tomato paste, 1 tsp ground cumin, and 1 tsp dried oregano. Cook for 2 minutes until the tomato paste darkens and spices are aromatic.
- Step 3: Add the soaked black beans, 1 cup long grain white rice, 3 cups chicken or vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until the beans and rice are tender and the liquid is absorbed.
- Step 4: Remove from heat and let sit covered for 5 minutes. Fluff the rice and beans with a fork and garnish with 2 tbsp fresh chopped cilantro before serving.
Frequently asked questions
How long does One-Pot Dominican Black Bean and Rice Stew take to make?
Total time is about 65 minutes (15 min prep + 50 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 One-Pot Dominican Black Bean and Rice Stew?
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 black beans from drying out.
Can I substitute ingredients in One-Pot Dominican Black Bean and Rice Stew?
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 One-Pot Dominican Black Bean and Rice Stew 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.
Is One-Pot Dominican Black Bean and Rice Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
