Black Bean and Cumin Rice

Name: Black Bean and Cumin Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Latin
Ingredients: 1½ teaspoon (5 g) cumin seeds; 1½ tablespoon (22 ml) extra-virgin olive oil; 1 medium (150 g) yellow onion, finely diced; 2 clove (10 g) garlic cloves, minced; 1½ cup (300 g) long-grain white rice; 2¾ cup (660 ml) chicken broth (or vegetable broth); 1 can (15 oz) (425 g) black beans, canned and drained, rinsed and drained; ½ teaspoon (2½ ml) salt; ¼ teaspoon (1.3 ml) black pepper, freshly ground; 1 tablespoon (15 ml) fresh lime juice (optional); ¼ cup (10 g) fresh cilantro, finely chopped (optional)

From the MyKitchenBank Kitchen

A vibrant Latin-inspired rice side dish combining fluffy white rice with earthy black beans and warm cumin. Sautéed onions and garlic build a flavorful base, while toasted cumin adds depth and aroma. This dish pairs beautifully with grilled meats, roasted vegetables, or as a foundation for burrito bowls.

Prep: 10 min
Cook: 20 min
Wait: 15 min
Total: 45 min
Makes: 6 servings (about 3 cups)

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Steps

Before you start

Measure out the rice and broth ahead of time
Have all ingredients prepped and within reach of your stovetop
Read through the timing to understand the resting period after cooking

1
Toast the cumin
- Pour the cumin seeds into a small skillet over medium heat.
- Stir frequently for 1 to 2 minutes until fragrant and slightly darkened—you should smell the warm spice.
- Watch carefully so they don't burn.
- Transfer to a small dish and set aside.
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Ready when: Seeds are darkened and very fragrant
Tip: Toasting releases the oils in cumin and deepens its flavor—don't skip this step.
2
Sauté the aromatics
- Heat the olive oil in a medium saucepan (2½ to 3-quart) over medium heat.
- Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and just beginning to turn golden at the edges.
- Add the minced garlic and the toasted cumin, stirring constantly for about 30 seconds until very fragrant.
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Ready when: Onion is soft and translucent; garlic and cumin are fragrant
Tip: Don't let the garlic brown—it should stay pale and just become fragrant.
3
Add rice and toast
- Add the white rice directly to the saucepan with the onion and cumin.
- Stir continuously for 2 to 3 minutes, coating the grains evenly with the oil.
- The rice should look slightly translucent and smell toasted.
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Ready when: Rice grains are coated and have a light toasted aroma
Tip: This toasting step prevents mushy rice by creating a protective layer on each grain.
4
Add broth and season
- Pour in the chicken broth and add the salt and black pepper.
- Stir once to combine.
- Increase the heat to medium-high and bring to a simmer, then reduce heat to low.
- Cover the saucepan with a tight-fitting lid.
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Ready when: Liquid just begins to steam around the edges
Tip: A tight lid is essential—any steam that escapes will affect the cooking time.
5
Simmer the rice
- Keep the heat on low and let the rice cook undisturbed for 15 minutes.
- Do not lift the lid during this time—you want steam to build and cook the rice evenly.
- After 15 minutes, all the liquid should be absorbed and the rice should be tender.
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Ready when: All liquid is absorbed; rice is tender and fluffy when fluffed with a fork
Tip: Resist the urge to stir or peek—each time you lift the lid, you release steam and extend cooking time.
6
Fold in black beans
- Remove the saucepan from heat and let it sit, covered, for 2 minutes.
- Gently fluff the rice with a fork.
- Add the drained black beans and fold them in gently with a fork, distributing them evenly throughout the rice.
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Ready when: Beans are evenly distributed and warmed through
Tip: Folding gently prevents breaking the grains and keeps the rice fluffy.
7
Finish and serve
- Taste the rice and adjust seasoning with additional salt and pepper if needed.
- If using lime juice and cilantro, drizzle the lime juice over and sprinkle the fresh cilantro on top.
- Serve warm as a side dish.
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Ready when: Dish is seasoned to your taste
Tip: The lime juice and cilantro are optional but add brightness and freshness to the finished dish.

Good to know

Tips

For deeper cumin flavor, lightly crush the toasted seeds with the back of a spoon before adding to the onions.
This dish works beautifully in a rice cooker: sauté the onions, garlic, and toasted cumin in a pan first, then transfer to the rice cooker with the rice and broth.
If your broth is salty, reduce the added salt to ¼ teaspoon and taste before serving.
Pair this rice with grilled chicken, roasted fish, or serve it as the base for a burrito bowl with your favorite toppings.

Make ahead

You can cook this dish up to 1 day ahead. Store it covered in the refrigerator and reheat gently in a saucepan with a splash of broth or water over low heat, stirring occasionally, until warm.

Storage & reheating

Room temperature: up to 2 hours in an airtight container. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months in a freezer-safe container; thaw overnight in the refrigerator and reheat as described above.

Substitutions

chicken broth (or vegetable broth) → vegetable broth or water. Water will result in a milder flavor; vegetable broth provides a lighter, plant-based option with similar results.
black beans, canned and drained → pinto beans or kidney beans. Either bean works well and provides a similar earthiness; drain and rinse canned beans the same way.
long-grain white rice → jasmine rice or basmati rice. Both have a slightly different texture and aroma but cook in the same time with the same liquid ratio.
cumin seeds → 1 teaspoon ground cumin. Ground cumin is already toasted, so add it directly with the garlic in step 2—skip the separate toasting step.