Recipe-BlackBeans | RightRice

Black Beans & Rice with

Roasted Red Peppers








A perfect Meatless Meal on its own or a delicious side to grilled steak or chicken, this recipe is a simple way to bring out the best in the Spanish rice.  It would also be delicious served with guacamole or sprinkled with cotija cheese.  For the meat-lovers in the house, saute one pound of ground beef along with the onions before adding the rice.  



2 Tbsp olive oil, divided


½ yellow onion, diced

Kosher salt

1 package RightRice Spanish rice 

1 ⅓ cups vegetable stock or water

6 sweet mini peppers,
sliced into rings

1 15-oz. can black beans,
drained and rinsed


1 lime, halved


1 Tbsp chopped cilantro



In a medium fry pan, heat one tablespoon of the olive oil over medium heat.  Add the onion and a pinch of salt and cook, stirring frequently, until the onion is soft and translucent, about 5-7 minutes. 


Stir in the RightRice to coat the grains with the oil.  Add the stock or the water, bring to a quick simmer, and immediately turn off the heat.  Cover and allow to sit for 12 minutes.


While the rice sits, heat 2 tsp of olive oil in a small saucepan.  Add the mini peppers and another pinch of salt and cook for 2 minutes until the peppers are barely soft. Remove.

Using the same pan, gently warm the black beans over low heat with a tablespoon of water. Keep warm until ready to serve.

After 12 minutes, fluff the rice with a fork. 


Squeeze the juice of ½ of a lime over the
rice, then stir in another teaspoon of olive
oil if desired.

Divide the rice evenly between four bowls.  Place a generous spoonful of beans on top of each, then garnish with the mini peppers and cilantro.  Serve with a lime wedge. 


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