Hearty Southwest Black Beans & Rice

This recipe is a staple in our house. It is cheap, delicious and makes for great leftovers!

I usually eat mine taco-style in tortilla shells with shredded cheese, tomato, lettuce, and guacamole. James prefers to load his up with taco fixings and eat with chips. Either way is great!

This is a relatively cheap recipe at $0.80 per generous serving. Happy eating!

Cost Analysis:

Note: This cost analysis is based on what I paid for my own ingredients in the year 2020. Actual prices may vary.

Picture Tutorial:


Southwest Black Beans & Rice

  • Difficulty: easy
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Rice, Black Beans, Corn and some basic spices make for a hearty vegetarian main dish or a great side dish!


  • 2 teaspoons olive oil
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, finely chopped or minced
  • 3/4 cup uncooked rice (I usually use long grain)
  • 1 1/2 cups vegetable broth (or salted water if you don’t have broth)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1 can of black beans (about 15 ounces), drained
  • 1 small can of whole kernel corn (8-9 ounces), drained


  1. Heat olive oil in a medium size saucepan on medium heat. Add garlic and onion and cook for about 5 minutes, stirring occasionally.
  2. Add rice and cook for an additional 1-2 minutes (until slightly toasted).
  3. Add vegetable broth and bring mixtures to a boil. Cover and reduce heat to low for about 20 minutes.
  4. Add cumin and chili powder and stir into rice mixture.
  5. Stir black beans and corn into the mixture.
  6. Serve with all the standard taco fixings inside of tortillas, with tortilla chips, or just enjoy plain!

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