Spicy Black Beans and Rice

4.0
(1)
2 Reviews

These spicy black beans get their kick from a mix of hot sauce and chili powder.

By
Phoebe Lapine
Phoebe Lapine
Phoebe Lapine
New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others.
Food & Wine's Editorial Guidelines
Published on January 27, 2014
Spicy Black Beans and Rice
Photo: © Phoebe Lapine
Active Time:
10 mins
Total Time:
30 mins
Yield:
4
Cook Mode (Keep screen awake)

Ingredients

  • 1 cup white basmati rice

  • 1 3/4 cups water

  • One 15-ounce cans black beans, rinsed and drained

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon hot sauce

  • 1/2 teaspoon cumin

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon sea salt

  • 1 cup chicken stock, vegetable stock or water

  • 1 tablespoon lime juice

  • Cilantro leaves, for garnish

Directions

  1. In a medium saucepan, cover the rice with the water. Bring to a simmer, cover and cook over low heat until the rice is tender and the water has been absorbed, about 18 minutes. Remove the saucepan from the heat and let stand, covered, for 5 minutes.

  2. Meanwhile, in another medium saucepan, combine the beans, Worcestershire, hot sauce, cumin, chili powder, salt and stock or water. Bring to a simmer, then turn the heat down to medium-low and cook, stirring occasionally, until the beans are tender and the liquid has thickened, about 20 minutes. Stir in the lime juice and taste for seasoning.

  3. Transfer the rice to a platter. Top with the beans and garnish with cilantro.

Originally appeared: October 2012

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