Spanish Rice with Black Beans
Prep time
Cook time
Total time
Serves: 4-6
  • 1 tbs butter
  • 2 tbs olive oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 2 tbs finely diced jalapeño pepper
  • ½ green pepper, diced
  • 28 oz (1 can) diced tomatoes (don’t drain)
  • 1 cup Basmati rice (see NOTES)
  • 2 cups chicken stock
  • 2 tsp taco seasoning
  • 15 oz (1 can) black beans, drained and rinsed
  • 1 tsp pepper
  • 2 tsp salt (optional)
  • 2 tbs chopped cilantro
  1. Heat a large, deep skillet over medium heat. Add the olive oil, butter, chopped onion, garlic, green pepper and jalapeño. Cook for 3-5 minutes, being careful not to burn.
  2. Add the entire can of tomatoes, rice, chicken stock, black beans, taco seasoning, pepper and salt (if using). Stir to combine.
  3. Bring mixture to a boil, cover and reduce heat to low. Cook for 20-25 minutes or until rice is tender and most of the liquid is absorbed.
  4. Stir in cilantro.
Plain long-grain rice may be substituted. To make vegan: eliminate butter and use 3 tbs olive oil. Substitute vegetable stock for chicken stock.
Recipe by The Midnight Baker at