Black Beans and Rice with Cumin

Published on
September 22, 2023
Every region of the world has their take on rice and beans. I seasoned this recipe with Cumin which offers a deep earthy and nutty flavor. On a whim, I added in sun dried tomatoes, mainly for color but my panel of taste testers were delighted by their texture and the hint of sweetness.
Bowl of rice and beans.
Prep Time:
5 Minutes
Cook Time:
25 Minutes
Difficulty Level:

2 teaspoons olive oil

1 onion, chopped

2 garlic cloves, minced

2 teaspoons Cumin

3/4 cup uncooked white rice

1 1/2 cups vegetable or chicken stock

1 cup sun dried tomatoes, chopped

2 - 15 oz cans black beans, drained and rinsed

1/2 cup cilantro, chopped


1. Heat the oil in Dutch-oven over medium-high heat. Add the onion and sauté for 5 minutes or until translucent. Stir in the garlic and Cumin, cook 1 minute or unit fragrant.

2. Add in the rice and cook for 3 to 4 minutes or until lightly toasted.

3. Pour in the stock and sun dried tomatoes. Bring to a boil, then simmer covered for 20 minutes or until the liquid is absorbed.

4. Fluff with a fork and stir in the beans. Cover and allow beans to warm, about 5 minutes.

5. Sprinkle with cilantro. Serve warm or room temperature.

Recipe Tip:
I often serve this as a side to chicken or fish, but with a runny egg on top, the humble dish is extraordinary.
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