Black Beans and Brown Rice

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Black Beans and Brown Rice Recipe for Lower LDL Cholesterol
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Black Beans and Brown Rice

This healthy recipe pairs well with just about anything — salmon, chicken, or game meat like bison and venison. It’s also a superb go-to for quick-fix lunches or snacks. Ladle some into whole-wheat tortillas stuffed with crunchy veggies. Pour a cup or two into some chicken or vegetable stock for an easy soup. Or blend a big scoop of your beans and rice with a big bowl of lettuce greens and sliced tomatoes for a filling lunch salad.
Prep Time35 minutes
Active Time1 hour 35 minutes
Total Time2 hours 10 minutes
Course: Dinner, Leftovers, Lunch, Salad, Side Dish, Snack, Soup/Stew
Cuisine: Mexican, Slow Yet Simple, South American, Vegan, Vegetarian
Yield: 20 servings


Black beans

  • 4 cups beans (black) uncooked
  • 6 red onions diced
  • 1 cup fresh garlic chopped
  • 2 tablespoons cumin
  • 1 tablespoon coriander
  • 1 chipotle pepper remove before serving
  • 1-1/2 carrots diced
  • 2 teaspoons black pepper freshly ground
  • 3 quarts water
  • 1/2 bunch cilantro leaves picked and chopped

Brown Rice

  • 2 cups rice (brown) uncooked
  • 1/2 cup onions diced
  • 1/2 cup garlic fresh, chopped
  • 1/2 teaspoon black pepper freshly ground
  • 1 tablespoon soy sauce, low sodium
  • 2 teaspoons cumin
  • 5 cups water


Black Beans

  • Soak beans overnight, rinse, and drain. In a large stockpot, bring to a boil all ingredients for black bean part of recipe, except cilantro. Then reduce heat, cover, and simmer until beans are soft, about 1-1/2 hours.
  • When ready to serve, stir in cilantro. Remove chipotle.

Brown Rice

  • In a large nonstick medium-hot saute pan, saute rice with all ingredients, except water, until garlic starts to brown. Add water & bring to a boil.
  • Reduce heat, cover, and simmer until rice is cooked through, about 40 minutes. When done, combine with cooked black beans, or serve separately.

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