This easy Black Beans and Rice Recipe is full of flavor thanks to Bush’s Black Beans in Mild Chili Sauce. Eat it alone, as burrito bowl or filling for a tortilla wrap.
Do you ever think about what your last meal request would be? I’ve eaten some incredible food in my lifetime, but I think for my very last meal I’d go with anything I can get at Chipotle. I especially love their Chicken Burrito Bowls, with black beans and rice, lettuce, cheese and sour cream. I think if I had a Chipotle burrito bowl before I died, I’d die happy!
We don’t have a Chipotle too close to us, but that doesn’t stop me from attempting to make food like theirs at home. In case Chipotle isn’t accessible when it’s time for my last meal, someone around me needs to know how to make my favorite food!
This Black Beans and Rice recipe is one of my favorites and is so simple to make, thanks to the use of Bush’s Black Chili Beans in mild chili sauce. These seasoned beans add a lot of flavor to this dish, so I don’t need to fuss around with a lot of ingredients. Who has time for that, right?
You can have this recipe ready in about 20 minutes – which you know as a busy, always running around mom who values family dinner time – this is important to me. I want something nutritious and filling for my family to eat, but during the weeknights I don’t have a ton of time to spend cooking.
We will sometimes eat Black Beans and Rice by itself as a meal or side, but my favorite way to serve it is in a bowl with chopped romaine, sour cream and cheese. Wrapping it up in a soft, flour tortilla is a popular option around here as well! Either way, this quick recipe is one that you can make and stretch out throughout the week to make several meals from, which is another reason why I love it! Less cooking for me!
Whether it’s your last meal or just a quick dinner for the family, I hope you enjoy this Black Beans and Rice recipe as much as we do!
Easy Black Beans and Rice Recipe
Ingredients
- 2 Tablespoons butter
- 1 green bell pepper chopped
- 1/2 small onion chopped
- 3/4 cup chicken broth
- 1 teaspoon black pepper
- 2 15.5 ounce cans Bush's Black Beans in Mild Chili Sauce undrained
- 1 teaspoon Creole Seasoning I prefer Zatarain's Original Big N' Zesty
- 2 cups cooked rice
- Optional: lettuce sour cream, shredded cheese
Instructions
- Melt butter in a large skillet. Add chopped green pepper and onion and sauté until soft, approximately 5 minutes.
- Stir in chicken broth, black pepper, Bush's Black Beans in Mild Chili Sauce and Creole seasoning. Simmer over medium heat for 10 minutes, until beans are hot and cooked through.
- In a large bowl, combine cooked rice and bean mixture.
- Serve as is, or place in a bowl with chopped lettuce, sour cream and shredded cheese or wrap in a flour tortilla.
Disclosure: I have an ongoing, working relationship with Bush’s Beans. All opinions expressed are my own. For more great recipes, visit www.BushBeans.com
allie@ThroughHerLookingGlass says
Looks absolutely delicious!!! Love it with the chopped greens.
Kristen says
Thanks so much, Allie! It’s one of my favorites!
Anna @ Crunchy Creamy Sweet says
I make a rice dish at least once a week. Love how easy this is! Trying soon!
Kristen says
I could eat this all the time. In fact we had it for lunch twice and dinner once this week!
Lauren says
Great recipe! Love how quick and easy to make it is. Thanks for sharing!
Kristen says
That’s what I love about it too – quick and easy!
Kari says
Black beans on a salad give it that pop of fiber and protein that you need! Bush makes great options.
Kari
http://www.sweetteasweetie.com
Kristen says
I agree! Thanks so much!
Liz @ The Lemon Bowl says
I could live on rice and beans!!! I love eating it with a fried egg on top for lunch. Is that weird?
Martha (MsCherryspoon) says
Me too! Maybe you’re just Brazilian like me!
Kristen says
I can’t wait to try it that way!
Kristen says
I could too – and adding an egg sounds strangely good. I must try that!