Rice SidesTex-MexEasy

Charred Epazote and Black Bean Rice

Name: Charred Epazote and Black Bean Rice
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1½ cups (300 g) white long-grain rice (jasmine or basmati); 2½ cups (600 ml) vegetable or chicken broth; 1½ cups (360 g) black beans, cooked, drained and rinsed if canned, warmed if frozen; 4 cloves (20 g) garlic cloves, minced; 1 cup (30 g) fresh epazote leaves, rinsed, patted dry, stems removed; 3 tablespoons (45 ml) olive oil; to taste kosher salt; to taste freshly ground black pepper; ½ lime (1 lime) lime, cut into wedges (optional)

From the MyKitchenBank Kitchen

A Latin American-inspired rice side dish where epazote leaves are briefly charred to deepen their peppery-minty flavor, then combined with fluffy white rice, creamy black beans, and aromatic garlic. The charring technique transforms the herb's profile from bright and fresh to rich and complex, creating a dish that's both familiar and uniquely flavorful.

Prep: 12 min
Cook: 22 min
Wait: 15 min
Total: 49 min
Makes: About 4 cups (serves 4 as a side dish)

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Steps

Before you start

Measure and have all ingredients ready before you start—the rice cooks quickly and benefits from timing
If using fresh epazote, rinse and pat it completely dry so it chars instead of steams
Use fresh or frozen black beans; canned beans should be drained and rinsed

1
Toast and cook rice
- Heat 1 tablespoon (15 ml) of olive oil in the medium saucepan over medium-high heat.
- Add the rice and stir constantly for 2–3 minutes until it becomes translucent at the edges and smells toasty.
- Pour in the broth, add a pinch of salt, and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.
- The rice should absorb all the liquid and become tender.
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Ready when: Rice is tender and liquid is absorbed; grains are fluffy and separate when fluffed with a fork
Tip: Don't stir the rice while it simmers—this releases starch and makes it gummy. Toasting the rice first adds nutty depth.
2
Char the epazote
- While the rice cooks, heat the remaining 2 tablespoons (30 ml) of olive oil in the 10-inch nonstick skillet over medium-high heat until shimmering.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the epazote leaves in batches, pressing gently with the wooden spoon.
- Cook for 2–3 minutes, stirring occasionally, until the leaves are dark green to charred at the edges and smell peppery and slightly smoky.
- Season lightly with salt and pepper.
- Set aside on a plate.
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Ready when: Epazote leaves are dark green with charred edges and smell deeply aromatic
Tip: Don't skip drying the epazote—moisture prevents charring. High heat and short cooking time preserve some brightness while adding smokiness.
3
Combine and warm beans
- In the same skillet (no need to clean), add the warmed black beans over medium heat.
- Stir gently for 1–2 minutes to warm through and coat lightly with any remaining oil in the pan.
- Taste and season with salt and pepper as needed.
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Ready when: Beans are heated through and steaming slightly
Tip: Warming the beans in the skillet allows them to pick up any remaining garlic and oil flavors left from charring the epazote.
4
Fluff and fold together
- Remove the rice from heat and let it rest for 5 minutes, covered.
- Fluff the rice gently with a fork.
- Transfer the cooked rice to a large serving bowl.
- Add the charred epazote and warmed black beans, and fold gently but thoroughly to combine, being careful not to break the rice grains.
- Taste and adjust seasoning with salt, pepper, and a squeeze of lime juice if desired.
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Ready when: Rice is fluffy and easily separates; all components are evenly distributed
Tip: Rest the rice before mixing—this allows carryover cooking and creates a fluffier final texture. Fold gently to keep grains intact.

Good to know

Tips

If fresh epazote is unavailable, dried epazote (1–2 teaspoons) can be charred in oil for 30 seconds to awaken its flavor, though fresh is far superior in aroma and taste.
Toast the rice before cooking—this is a foundational technique in Latin American cooking that adds subtle depth and prevents mushiness.
Charring the epazote is the signature step here. Don't skip it; fresh epazote is pleasant but charred epazote is transformative, becoming smoky and complex.
This dish pairs beautifully with grilled chicken, fish, or roasted vegetables. It's also excellent as a vegetarian main alongside sautéed greens and avocado.

Make ahead

You can cook the rice and beans separately up to 2 days ahead and store them in separate airtight containers in the refrigerator. Char the epazote no more than 4 hours ahead; store it in a covered container. Combine just before serving for the best flavor and texture.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of broth or water (2–3 minutes), or microwave covered for 1–2 minutes, stirring halfway through. The charred epazote flavor mellows slightly after the first day but remains pleasant. Do not freeze; the texture of the rice and beans suffers from freezing.

Substitutions

fresh epazote leaves → Fresh cilantro or a combination of cilantro and oregano. Epazote has a unique peppery-minty profile that's difficult to replicate. Cilantro brings freshness; oregano adds earthiness. Use the same amount and char it the same way, though the flavor will be notably different.
vegetable or chicken broth → Water or chicken broth. Water works fine for a neutral rice; chicken broth adds richer flavor. Use the same volume.
white long-grain rice (jasmine or basmati) → Brown rice or black rice. Brown rice requires about 40 minutes of simmering instead of 15. Black rice takes 35 minutes and will turn the entire dish dark—beautiful but visually different. Adjust liquid to 2.75 cups (660 ml) for brown rice.
black beans, cooked → Pinto beans or kidney beans. These beans are slightly earthier or sweeter. Use the same amount and preparation. The dish will be equally delicious with a subtly different flavor profile.