Rice Cooked in Black Bean Broth

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Total Time
15 mins
35 mins

The nutritious broth that remains after cooking black beans makes a flavorful, rich broth for cooking rice. The Mexicans have been doing this for a long time. Adapted from Deborah Madison's Vegetarian Cooking for Everyone.

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  1. Heat the olive oil in a 3 quart saucepan.
  2. Add the onion and saute over medium high heat for 4-5 minutes.
  3. Add the rice, garlic, and anise and stir to coat the rice.
  4. Cook until the rice is light gold, 3-4 minutes, then add the broth, tomatoes, and 1/2 teaspoons salt and bring to a boil.
  5. Cover and cook over low heat until the rice is done, 18-25 minutes.
  6. Turn into a serving dish and add desired garnishes. Enjoy!