Rice and Black Bean Pilaf Recipe

Name: Rice and Black Bean Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown rice, uncooked; 2 1/4 cups low-sodium chicken broth; 1 tablespoon olive oil; 1 small onion, diced (1 cup); 2 cloves garlic, minced; 2 teaspoons fresh chopped oregano or 1 teaspoon dried; 1 stalk celery, finely diced; 1 large carrot, finely diced; 1 teaspoon ground cumin; 1/2 teaspoon dried chili flakes; 1 (15.5 ounce) can low-sodium black beans, drained and rinsed; 2 teaspoons finely chopped parsley leaves

Servings: persons

1 cup brown rice, uncooked
2 1/4 cups low-sodium chicken broth
1 tablespoon olive oil
1 small onion, diced (1 cup)
2 cloves garlic, minced
2 teaspoons fresh chopped oregano or 1 teaspoon dried
1 stalk celery, finely diced
1 large carrot, finely diced
1 teaspoon ground cumin
1/2 teaspoon dried chili flakes
1 (15.5 ounce) can low-sodium black beans, drained and rinsed
2 teaspoons finely chopped parsley leaves

1
Place rice and chicken broth in a saucepot and bring to a boil.
2
Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes.
3
Remove from heat, uncover, and fluff with a fork.
4
Heat the oil in a large saute pan over medium-high heat.
5
Add onions and cook until onions are soft and translucent, about 5 minutes.
6
Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes.
7
Stir in black beans and cook until just warmed through, about 1-2 minutes.
8
Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine.
9
Garnish with parsley.
10
Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin K, Manganese, Phosphorus
11
Good source of: Thiamin, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Potassium, Selenium

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup brown rice, uncooked, 2 1/4 cups low-sodium chicken broth, 1 tablespoon olive oil, 1 small onion, diced (1 cup), and more.

Yes, Rice and Black Bean Pilaf falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rice and Black Bean Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions