Black Beans and Rice

This recipe is from Kelly Minter’s bible study book “No Other Gods”. We tried it with cheese quesadillas on the side and it was really yummy! It does take a long time to make though. You need a good forty minutes to cook the rice completely, so you want to time it with the cooking of the beans. I also halved the recipe for the three of us.

Black Beans and Rice (Serves 6-8)


4 standard sized cans of black beans

1/2 yellow onion

6 cloves garlic

1 bunch cilantro

8 oz. shredded Monterey Jack cheese

2 c. whole grain brown rice

2 avocados

1 jar salsa

1 c. sour cream

1 bag tortilla chips


Preheat oven to 325 degrees. Heat black beans in a pot over medium-high heat, keeping most of the juice. Chop onion and cilantro, mince garlic, and place all in a sauce pan and saute (I added a bit of vegetable oil to saute). After beans have heated for 20 minutes, stir the sauteed ingredients into the black beans. In a separate pot, begin preparing brown rice (follow instructions on bag). Pour black bean concoction into a 13×9 inch pan and add shredded cheese on top, covering extensively. Cover with aluminum foil and bake for 30 minutes at 325 degrees. Serve black bean entree over the brown rice, having a nice spread of chips, slices of avocado, salsa, extra shredded cheese, and sour cream as toppings.

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