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Black Beans and Rice Recipe with Mild Taco Dust
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Black Beans and Rice Recipe with Mild Taco Dust

Serves
4
Prep
15 mins
Cook
25–30 mins
This black beans and rice recipe cooks long-grain rice with peppers, then folds in canned beans. Mild Taco Dust and lime keep the simple skillet flavorful.

Make it with Mild Taco Desert Dust. Start with the amount listed, then taste before adding more.

Ingredients

  • 1 tablespoon (15 ml) olive oil
  • 1 small onion (100 g), finely diced
  • 1 red bell pepper (150 g), diced
  • 2 garlic cloves, minced
  • 1 cup (185 g) long-grain white rice, rinsed and drained well
  • 1 3/4 cups (420 ml) low-sodium vegetable broth
  • 1 1/2 level teaspoons (7.5 ml) Mild Taco Desert Dust
  • 1 can (15 ounces / 425 g) black beans, drained and rinsed
  • 1 tablespoon (15 ml) fresh lime juice

Directions

  1. Soften the vegetables. Heat oil in a medium heavy saucepan with a tight-fitting lid over medium heat. Cook onion and pepper for 5–6 minutes, stirring, until softened. Add garlic and stir for 30 seconds.
  2. Add rice and broth. Stir in drained rice for 1 minute, then add broth and Mild Taco Dust. Stir once to distribute and bring to a gentle boil.
  3. Cook covered. Reduce heat to low, cover and simmer for 15 minutes without stirring. Check quickly: most liquid should be absorbed and rice nearly tender. If it is still very firm and the pan is dry, add 2 tablespoons hot water before proceeding.
  4. Warm the beans. Spread the drained beans over the rice without stirring deeply. Cover and cook on low for 3–5 minutes more, until the rice is tender and the beans are steaming hot. Remove from the heat and leave covered for 10 minutes.
  5. Fluff and finish. Fold the beans gently through the rice with a fork and add lime juice. Taste before adding extra Dust. Serve promptly; avoid repeated stirring, which breaks the grains.

Cooking timing: 25–30 mins + 10 mins resting.

Desert Dust Mild Taco Seasoning 6 Pack

The Dust In This Recipe

Mild Taco Seasoning

$19.99

Make it with Mild Taco Desert Dust. Start with the amount listed, then taste before adding more.
  • Mild HeatFull taco flavor without a big hit of heat.
  • Organic SpicesGuajillo, cumin, onion, garlic and other spices build the savory profile.
View full details

RECIPE TIPS & FAQS

CAN I USE DRY BLACK BEANS?

This recipe starts with fully cooked canned beans. Dried beans need separate soaking and cooking directions and will not soften during the rice cooking time.

CAN I USE BROWN RICE?

Not as a direct swap. Brown rice needs more liquid and a longer covered cooking time. Cook it according to its own method, then combine with separately cooked vegetables and hot beans.

WHY RINSE THE RICE?

Rinsing removes some loose surface starch and can help the grains stay separate. Drain it thoroughly afterward so the measured broth is not diluted by a lot of extra rinse water.

WHY ARE THE BEANS ADDED LATER?

Canned beans are already cooked. Adding them near the end warms them without prolonged stirring and simmering that could split the skins or turn the rice gray.

WHAT IF THE RICE IS STILL FIRM?

If the pan is dry, add a little hot water, cover and cook on low for a few minutes more. Different pans and rice brands absorb liquid differently; do not turn up the heat and scorch the bottom.

CAN I USE THIS IN A BURRITO?

Yes. Let a serving stop steaming heavily before filling a tortilla so it is easier to roll. Add other fillings sparingly; this rice-and-bean mixture already brings bulk and moisture.

HOW SHOULD I STORE RICE LEFTOVERS?

Refrigerate in a shallow covered container within two hours, or one hour above 90°F (32°C). Keep at 40°F (4°C) or colder and use within 3–4 days. Reheat leftovers to 165°F (74°C). Divide rice into small shallow portions promptly; do not leave the covered cooking pot on the counter to cool for hours.

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