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Orange Cumin Black Beans and Rice

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Orange Cumin Black Beans Over Rice

Orange Cumin Black Beans and Rice

Jessica Braider
This nutritious, flavorful, and kid-friendly meal, suggested by fan Jennifer Gross. And the best part? It is ready in 25 minutes!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Latin American
Servings 4 servings


  • 1 Tbsp. extra virgin olive oil
  • 1 shallot finely diced, or use 1/2 small yellow onion
  • 2 stalks celery thinly sliced
  • 1 - 1 1/2 cup white or quick-cooking brown rice
  • 28 - 30 oz. reduced-sodium canned black beans drained and rinsed, or use any variety, or use 1 1/2 cups home-cooked beans for every 15 oz. can
  • 1 Tbsp. brown sugar optional
  • 1/2 cup orange juice
  • 1/2 cup reduced-sodium chicken or vegetable broth or use any variety
  • 1 tsp. chili powder
  • 1 tsp. ground cumin


  • In a large skillet, heat the oil over medium heat.
  • Add the shallots and celery and sauté them for 5 – 7 minutes until they are tender.
  • Meanwhile, in a large saucepan, prepare the rice according to the package directions.
  • Add the remaining ingredients to the skillet, and bring it to a boil.
  • Simmer it for 15 minutes, stirring occasionally, until most of the liquid is absorbed.
  • Serve the beans over the cooked rice. (If you want to make them in advance, you can refrigerate the cooked beans for up to 2 days before serving them, or freeze them for up to 3 months. Prepare the rice when you are ready to serve the meal, or freeze the rice separately.)

Slow Cooker Directions

  • Omit the oil. Combine all ingredients except the rice in the slow cooker and cook on low for 3 - 4 hours, or on high for 1 1/2 - 2 hours. Add the rice and 1 cup of water and cook on HIGH for 30-45 minutes more, until the rice is tender. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Dice the shallot, slice the celery, cook the rice, prepare and refrigerate or freeze the bean mixture.
Scramble Flavor Booster: Double the chili powder or use chipotle chili powder and sprinkle the beans with hot pepper sauce, such as Tabasco, to taste.
Tip: If you prefer this dish a little less sweet, omit or reduce the amount of brown sugar.
Nutritional Information Per Serving (% based upon daily values): Calories 440, Total Fat: 10g, 15%; Saturated Fat: 2g, 8%; Cholesterol: 0mg, 0%; Sodium: 630mg, 26%; Total Carbohydrate: 74g, 25%; Dietary Fiber: 12g, 48%; Sugar: 6g; Protein: 15g
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Dinner, Freezer-Friendly, Gluten-Free, High Fiber, Kid-Friendly, Kosher, Low Fat, Main Dish, Make-Ahead, Nut-Free, Slow Cooker, Vegan, Vegetarian
Tried this recipe?Let us know how it was!

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