Venezuelan Black Beans and Rice

Mixing rice and beans together makes a nice pilaf dish.  
Make lots, as this is a great filling for wraps made for tomorrow's lunch!
Note that there are no health needs to eat rice and beans together, as we get all the amino acids needed from the protein in whole plant foods when consumed throughout the day and week.


Recipe Author: 
Kathy Pollard


  • 1 can of black beans, rinsed and drained, or 1½ C cooked 
  • 1 onion, chopped
  • 3 cloves garlic, diced (OPTIONAL)
  • 1 stalk celery, chopped
  • 1 red pepper, chopped
  • 1 C cooked brown rice
  • 2 C water or vegetable broth
  • 1 tsp turmeric
  • 1 tsp oregano
  • 1 tsp salt (OPTIONAL)
  • 1 tsp crushed red pepper, (OPTIONAL)
  • lemon wedges and Tabasco -- to taste



Sauté onion and garlic (if desired) 2-3 minutes in a pan with a splash of orange-carrot juice, broth or other liquid.  Add celery, bell pepper and rice.  Cook, stirring until rice turns pale, 2-3 minutes. Reduce heat to low.
Add water/broth, turmeric, oregano and salt. Cover and cook until rice is tender and all liquid is absorbed, about 40 minutes.  Mix beans in with rice. Sprinkle with crushed red pepper if desired. Top with lemon wedges and Tabasco, if desired.


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