Black Beans and Rice

I can’t remember what I used a partial container of black beans on.  Quesedillas maybe.  In any event, I was left with a cup and a half of beans that needed a purpose.   Usually in our house black beans and rice means a variation on red beans and rice…a spicy dish with sausage.   But what I had in mind tonight was more of a side dish to accompany the grilled pork chops with peach and red pepper salsa.  Paired up with brown rice, this came out as a very flavorful and filling side of 2 large servings at  332 calories and 2 grams of fat with a healthy dose of fiber and protein. This is a rice cooker recipe.


  • 1.5 cups black beans
  • 3/4 cup brown rice (raw) (this is about how much the cup that came with my rice cooker measures as 1)
  • 1 packet ham bouillon
  • 1 chipotle pepper in adobo, finely minced
  • water


  1. Add the rice and the bouillon to the cooker and fill to the appropriate line for 1, plus about a quarter cup of water.  Stir well.
  2. Add the chipotle pepper and black beans.  Stir well.
  3. Set to cook.  Your rice cooker will turn off when it’s done (which is the beauty of rice cookers).

Printable version.

3 thoughts on “Black Beans and Rice

  1. I’ve just discovered black beans as I have a Brazilian exchange student & they arent readily available where I live. Brazilian’s eat them daily at home, so this looks a good quick variation I could serve regularly to keep them the hankering at bay. Will throw a bacon bone in the pot as I prefer not to use powdered flavourings.

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