Black Beans and Rice


Chopped avocado and a squeeze of lime add fresh flavor to this classic pantry dish.


  • 3 tablespoons olive oil

  • 1 medium white onion, chopped

  • 2 cloves garlic, minced

  • ¾ teaspoon coarse salt

  • ¼ teaspoon ground black pepper

  • ½ teaspoon ground cumin

  • ¼ teaspoon dried oregano

  • 2 (15.5-ounce) cans black beans, drained and rinsed

  • ½ cup water

  • 3 cups cooked white rice

  • 1 avocado, chopped

  • 1 lime, cut into wedges


  1. Heat 2 tablespoons oil in a large saute pan over medium-high heat. When oil shimmers, add garlic, salt, and half the onion. Cook, stirring occasionally, until onion is soft and translucent, about 3 minutes.

  2. Stir in black pepper, cumin, and oregano and cook 1 minute more.

  3. Add beans and water to pan and continue cooking, stirring occasionally, until beans are warmed through, about 5 minutes. Remove from heat and stir in remaining tablespoon oil.

  4. Serve black beans over white rice and garnish with remaining onion, avocado, and lime wedges.

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