Spicy Black Beans and Rice

Spicy Black Beans and Rice


150 people made this

About this recipe: This is a fast, easy vegetarian supper.


Serves: 6 

  • 350ml (12 fl oz) water
  • 75g (3 oz) brown rice
  • 2 (400g) tins black beans, undrained
  • 2 green chillies, seeded and chopped
  • 1 teaspoon ground cumin, or to taste
  • 1 tablespoon chilli powder, or to taste
  • salt and freshly ground black pepper to taste
  • 50g (2 oz) grated Cheddar cheese
  • 2 spring onions, chopped
  • handful black olives, pitted and sliced

Prep:5min  ›  Cook:40min  ›  Ready in:45min 

  1. Preheat oven to 180 C / Gas mark 4.
  2. In a saucepan bring the water to the boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes.
  3. Meanwhile, pour beans into a 2 litre casserole. Sprinkle with chillies, cumin, chilli powder, salt and black pepper.
  4. Bake in preheated oven for 30 minutes. Sprinkle with cheese, spring onions and olives. Bake for 5 to 10 minutes more.
  5. Serve beans over cooked rice.


Black turtle beans, or simply 'black beans' for short, are especially common in Latin American cuisine. High in fibre and packed with nutrients, they're a healthy addition to any dish. If you can't find tinned black beans, use dried.

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Reviews (1)


Tried with dried black beans and found it quite dry but the flavours were good - 17 Jan 2015

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