The Best Black Beans & Rice!

This is a healthy Black Beans & Rice recipe that’s completely oil-free, packed with flavor, and super easy to prepare. Whether you’re meal-prepping or need a fast and satisfying dinner, this Whole-Foods, Plant-Based (WFPB) meal is one you’ll keep coming back to! We use these black beans in many recipes!

🌱 Why You’ll Love This Recipe
Easy & Quick – Simple ingredients, minimal prep, and ready in no time!
Healthy & Nutrient-Dense – High in fiber, protein, and essential nutrients.
Oil-Free & Low-Sodium – No added oil, just the perfect balance of spices.
Versatile – Customize with your favorite veggies, toppings, or grains.
Meal-Prep Friendly – Stays fresh in the fridge and reheats beautifully!

Ingredients You’ll Need

• 2 cans of organic black beans (rinsed & drained) – about 3 cups total
• 1 cup long-grain brown rice (cooked, no added salt) OR
• 1 cup bulgur wheat (for a fiber-packed alternative- 8 grams per 1 cup serving )
• About 1 ½ cups frozen or fresh tricolor peppers (diced)
• 1/4 cup frozen or fresh onions (diced)
  
  The Seasoning:
  I have been favoring the Whole Foods Peruvian Spice Blend, which is basically a blend of the below spices. If you do not have this seasoning (I recommend it if you have a Whole Foods close by!), or would prefer to use spices that you already have, then this is typically what I would use:
  
• 2 cloves garlic (minced) OR 2 tsp garlic powder
• 2 tsp cumin powder
• 2 tsp chili powder
• 1 tsp paprika
• 2 tsp oregano
• 2 veggie bouillon cubes 
  
  This recipe will make approximately 4 – 3/4 cup servings.
  Total prep time varies dependent on using fresh or frozen peppers and onions, but using the frozen peppers the total time to make this meal was about 15-20 minutes. The bulk of the time is really just waiting on the beans to thicken.

How to Make Black Beans & Rice

1) Sauté the Veggies – No oil needed! In this recipe, I used about 3/4 cup of water to cook the onions and tricolor peppers until softened. Many recipes call for oil to sauté, but water works just as well—just add a little at a time while cooking. If using fresh garlic, it will be more aromatic, but garlic powder works great too! Remember we were going for easy for this recipe version!

2) Add the Spices – I used the Whole Foods Peruvian Spice Blend, which has garlic, paprika, onion, black pepper, red pepper, cilantro flakes, and a touch of sea salt. If you don’t have it, you can easily replicate it with cumin, chili powder, paprika, and oregano. If adding the spices a la carte, you will want to stir these in and let them simmer slightly to deepen their flavor.

3) Cook the Black Beans – Add the drained and rinsed black beans and crumble in the bouillon cubes for an extra-rich, creamy depth of flavor. Bring it to a boil, then let it simmer for about 10 minutes until it thickens slightly. The beans will create their own “sauce” as they cook down.

4) Assemble Your Plate – Layer shredded spinach at the bottom, add a serving of brown rice (or bulgur wheat), and top with the seasoned black beans. Garnish with your favorite toppings like salsa, avocado, or hemp seeds!

Ways to Enjoy & Customize
🍲 Serve over a bed of leafy greens with quinoa, brown rice, bulgur wheat, or any grain that you have on hand.
🥦 Add avocado, tomatoes, broccoli, mushrooms, or bell peppers for extra nutrients.
🌯 Use as a filling for burritos, wraps, or tacos! Or just enjoy over any grain!

Storage Tips
✔ Store in an airtight container in the fridge for up to 3 days.
✔ Reheat in the microwave or stovetop with a splash of water mixed in!

🔥 Why This Recipe Stands Out
This isn’t just a healthy meal—it’s packed with bold flavors, easy to whip up, and totally customizable. The Whole Foods Peruvian Spice Blend gives it a rich, deep flavor that takes this dish to the next level.

Even on busy days, you can throw this meal together in no time. I always keep frozen produce like peppers and onions, and broccoli, on hand for convenience. I also try and stock up on bouillon cubes so that I always have them available for many different recipes. They are a staple in a plant-based household. 

If you’re in a rush, frozen precooked brown rice is a lifesaver—just three minutes in the microwave, and it’s ready! Uncooked brown rice can take about 35-45 minutes in the Insta-pot, .or on the stovetop. The Bulgar Wheat, which I prefer, is so simple and quick to make. 1 cup of Bulgur to 2 cups water. Bring to a boil, reduce to simmer for 12-15 minutes.

Try It & Share Your Thoughts!
If you make this recipe, let me know in the comments! What toppings did you add? I’d love to hear!

Looking for more plant-based recipes? Subscribe to my YouTube channel and check out my other recipes for more delicious meals!

The Best Black Beans & Rice!

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Looking for a quick and easy WFPB meal? This black beans and rice recipe is your go-to solution!

Print

Ingredients

• 2 cans of organic black beans (rinsed & drained) – about 3 cups total
• 1 cup long-grain brown rice (cooked, no added salt) OR
• 1 cup bulgur wheat (for a fiber-packed alternative- 8 grams per 1 cup serving
• About 1 ½ cups frozen or fresh tricolor peppers (diced)
• 1/4 cup frozen or fresh onions (diced)
• The Seasoning:
• I have been favoring the Whole Foods Peruvian Spice Blend, which is basically a blend of the below spices. If you do not have this seasoning (I recommend it if you have a Whole Foods close by!), or would prefer to use spices that you already have, then this is typically what I would use:
• 2 cloves garlic (minced) OR 2 tsp garlic powder
• 2 tsp cumin powder
• 2 tsp chili powder
• 1 tsp paprika
• 2 tsp oregano
• 2 veggie bouillon cubes

Instructions

1. Sauté the Veggies – No oil needed! In this recipe, I used about 3/4 cup of water to cook the onions and tricolor peppers until softened. Many recipes call for oil to sauté, but water works just as well—just add a little at a time while cooking. If using fresh garlic, it will be more aromatic, but garlic powder works great too! Remember we were going for easy for this recipe version!
2. Add the Spices – I used the Whole Foods Peruvian Spice Blend, which has garlic, paprika, onion, black pepper, red pepper, cilantro flakes, and a touch of sea salt. If you don’t have it, you can easily replicate it with cumin, chili powder, paprika, and oregano. If adding the spices a la carte, you will want to stir these in and let them simmer slightly to deepen their flavor.
3. Cook the Black Beans – Add the drained and rinsed black beans and crumble in the bouillon cubes for an extra-rich, creamy depth of flavor. Bring it to a boil, then let it simmer for about 10 minutes until it thickens slightly. The beans will create their own “sauce” as they cook down.
4. Assemble Your Plate – Layer shredded spinach at the bottom, add a serving of brown rice (or bulgur wheat), and top with the seasoned black beans. Garnish with your favorite toppings like salsa, avocado, or hemp seeds!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 315Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 282mgCarbohydrates: 58gFiber: 19gSugar: 4gProtein: 14g

These are calculations are approximate, and each could vary depending on any food substitutions or amounts.