Tex-Mex Black Beans on Rice



10 min


25 min


4 servings Photo: Roberto Caruso

Tex-Mex Black Beans on Rice

Photo: Roberto Caruso

Beans on rice is the ultimate last-minute meal. You've likely got both key ingredients in the cupboard and it cooks up in less than 30 minutes. Bonus: this dish can be easily transformed—use it to fill tacos or top it with a fried egg.


  • 1 cuplong-grainrice
  • 1 tbspcanola oil
  • 1onion ,finely chopped
  • 2garlic cloves ,minced
  • 2 tspgroundchili powder
  • 1/4 tspsalt
  • 2540-mL cansblack beans ,drained and rinsed
  • 2 cupswater
  • 2 tbsplime juice


  • Cook rice following package directions, but omitting salt, 15 to 20 min.
  • Meanwhile, heat a medium saucepan over medium heat. Add oil, then onion. Cook until onion is soft, about 2 min. Add garlic, chili powder and salt. Cook for 1 min more. Add black beans and water. Increase heat to medium-high. Gently boil until mixture is thickened, 8 to 10 min. Gently mash beans with a potato masher 4 or 5 times. Stir in lime juice. Serve over rice with cheddar, sour cream, avocado and lime wedges, if desired.

Nutrition (per serving)

  • Calories
  • 410,
  • Protein
  • 17 g,
  • Carbohydrates
  • 76 g,
  • Fat
  • 5 g,
  • Fibre
  • 16 g,
  • Sodium
  • 875 mg.

grated cheddar cheese, sour cream, sliced avocado, lime wedges


Roll up this dinner by reducing the beans a bit longer. After mashing, boil, stirring often, until thickened to the consistency of refried beans, 15 to 17 min. Stir in lime juice. Serve in tortillas with lots of toppings.

Originally published in the Today’s Parent October 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.