Rice and Black Beans Recipe for Six
Recipe shopping list — copy the items into Valedo.
Serves 6 as a main dish. The rice and beans cook separately, so each keeps its proper texture.
Ingredients
Long-grain white rice
2 cups
Water
Divided.
3 1/2 cups
Kosher salt
Divided.
1 tsp
Olive oil
2 tbsp
Yellow onion
Diced.
1 medium
Green bell pepper
Diced.
1 medium
Garlic
Minced.
3 cloves
Ground cumin
1 tsp
Dried oregano
1/2 tsp
Black beans
Drained and rinsed.
45 oz
Black pepper
1/4 tsp
Lime juice
2 tbsp
Fresh cilantro
Chopped.
1/2 cup
How to make it
- Combine the rice, 3 cups water, and 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, reduce the heat, and cook for 15 minutes. Rest off the heat for 10 minutes.
- Heat the oil in a skillet over medium heat. Cook the onion and bell pepper for 6 minutes. Add the garlic, cumin, and oregano and cook for 30 seconds.
- Add the black beans, remaining water, remaining salt, and pepper. Simmer for 8 to 10 minutes, mashing a small portion of the beans to thicken the liquid.
- Stir the lime juice and cilantro into the beans. Serve them over the rice.
Who this list is for
This list is for anyone preparing a rice and black beans meal for six people, whether you’re feeding a family, meal prepping for the week, or hosting a casual dinner. It’s useful if you want a vegetarian main that’s hearty and easy to scale.
How to use this list
Begin by reviewing your pantry for long-grain white rice, kosher salt, olive oil, ground cumin, dried oregano, and black pepper. Check your fridge for a yellow onion, green bell pepper, garlic, and fresh cilantro. Make sure you have enough canned black beans and lime juice. As you shop, cross off what you already own. The rice and beans cook separately, so gather two pots and prep your aromatics before starting.
Common mistakes OR What to skip
Don’t use short-grain rice; it gets sticky and changes the dish’s texture. Avoid skipping the green bell pepper—it gives the beans depth. Using dried beans is fine, but this list assumes canned for speed. Don’t forget to rinse canned beans before cooking. Pre-chopped garlic or onion can work in a pinch but fresh is better for flavor.
What is on this list
You’ll need long-grain white rice, black beans, yellow onion, green bell pepper, garlic, ground cumin, dried oregano, black pepper, olive oil, kosher salt, lime juice, and fresh cilantro. Cross off anything you already have so you don’t double up.
After the visit
Once you’re home, store cilantro and bell pepper in the fridge. Rinse and drain the black beans ahead of time if you want to save a step later. Chop the onion, garlic, and pepper before you start cooking. After the meal, any leftovers keep well in the fridge for easy lunches.
FAQ
Who is "Rice and Black Beans Recipe for Six" for?
This list is for anyone preparing a rice and black beans meal for six people, whether you’re feeding a family, meal prepping for the week, or hosting a casual dinner. It’s useful if you want a vegetarian main that’s hearty and easy to scale.
How should I use "Rice and Black Beans Recipe for Six"?
Begin by reviewing your pantry for long-grain white rice, kosher salt, olive oil, ground cumin, dried oregano, and black pepper. Check your fridge for a yellow onion, green bell pepper, garlic, and fresh cilantro. Make sure you have enough canned black beans and lime juice. As you shop, cross off what you already own. The rice and beans cook separately, so…
What should I skip or avoid with "Rice and Black Beans Recipe for Six"?
Don’t use short-grain rice; it gets sticky and changes the dish’s texture. Avoid skipping the green bell pepper—it gives the beans depth. Using dried beans is fine, but this list assumes canned for speed. Don’t forget to rinse canned beans before cooking. Pre-chopped garlic or onion can work in a pinch but fresh is better for flavor.
What is on the "Rice and Black Beans Recipe for Six" list?
You’ll need long-grain white rice, black beans, yellow onion, green bell pepper, garlic, ground cumin, dried oregano, black pepper, olive oil, kosher salt, lime juice, and fresh cilantro. Cross off anything you already have so you don’t double up.
What should I do when I am done?
Once you’re home, store cilantro and bell pepper in the fridge. Rinse and drain the black beans ahead of time if you want to save a step later. Chop the onion, garlic, and pepper before you start cooking. After the meal, any leftovers keep well in the fridge for easy lunches.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.