Black Beans and Rice with Cumin

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black beans rice cumin victoria gourmet recipe

Rice and beans is a staple dish that has versions in every part of the world. I seasoned this recipe with Cumin which offers a deep earthy and nutty flavor. On a whim, I added in sun dried tomatoes, mainly for color but my panel of taste testers were delighted by their texture and the hint of sweetness. I often serve this as a side to chicken or fish, but with a runny egg on top, the humble dish is extraordinary.


2 teaspoons Cumin
2 teaspoons olive oil
1 onion, chopped
2 garlic cloves, minced
3/4 cup uncooked white rice
1 1/2 cups vegetable or chicken stock
1 cup sun dried tomatoes, chopped
2 - 15 ounce cans black beans, drained and rinsed
1/2 cup cilantro, chopped

Recipe Info

Difficulty Level: 
Prep Time: 
5 minutes
Cook Time: 
25 minutes
Total Time: 
30 minutes
Serving size: 


1. Heat the oil in dutch-oven over medium-high heat. Add the onion and sauté for 5 minutes or until translucent. Stir in the garlic and Cumin, cook 1 minute or unit fragrant.
2. Add in the rice and cook for 3 to 4 minutes or until lightly toasted.
3. Pour in the stock and sun dried tomatoes. Bring to a boil, then simmer covered for 20 minutes or until the liquid is absorbed.
4. Fluff with a fork and stir in the beans. Cover and allow beans to warm, about 5 minutes.
5. Sprinkle with cilantro. Serve warm or room temperature.


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Recipe Tip:
If your sun-dried tomatoes are packed in oil, use this oil instead of olive oil.
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