Joans Black Beans and Rice

READY IN: 15mins
Recipe by internetnut

I got this recipe from my Fiancee's step sister Joan. I had never had black beans until I tried her rice and I loved it.

Top Review by mianbao

I chose to make this recipe for the Zaar Cookbook Tag game. I have fond memories of the black beans and rice that a Brazilian friend made for me once, and was hoping this would be similar. Actually, what I had envisioned was rice heaped on a plate, with black beans on top. After more carefully reading the recipe, it appears that here the beans and rice are mixed. I decided to season the beans only and then put them on top of the rice. I used a Sazon Goya clone recipe that I found on the internet - equal parts of ground black pepper, garlic powder, ground coriander seeds, ground cumin, oregano and ground annato seeds. According to the recipe, 3/4 teaspoon each, with salt to taste, would equal 3 packets of Goya's seasoning. Since this seasoning is dry, I added some of the bean liquid and cooked the beans and seasoning together. I made a sort of sofrito with tomato, garlic and cilantro to eat with the beans and rice. It was a nice dinner, but, in the end, probably quite different from the recipe here. Which is why I do not intend to give a star rating. One other thing - according to other internet sites, one 15 1/2 oz can yields 1 1/2 cups beans (I cooked dry black beans), and with 2 1/2 cups cooked rice, it seems to me that the serving size is quite small. Anyway, thank you for an interesting experience.

Ingredients Nutrition


  1. Drain black beans.
  2. Place freshly cooked white rice and black beans in a bowl.
  3. Sprinkle 3 packets Sazon Goya seasoning.
  4. Mix and warm on the stove for 5 minutes.

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