Main courses, Parve

Black Beans and Rice

black beans and rice with avocado in a burrito

This lunch dish is a complete protein even without the cheese, and it’s so flavorful you won’t miss the meat. For fans of Mexican food, and in particular for vegetarians, this South of the Border-inspired meal-in-a-pot is comfort food at its best. Younger diners like to roll this into tortillas, using the grated cheese as “glue” to hold things together, for a meatless burrito.

Black Beans and Rice

Yield: 6 servings


2 tablespoons olive oil

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • ¾ cup uncooked white rice
  • 1 ½ cups vegetable or parve chicken stock
  • ½ teaspoon salt
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 3 ½ cups canned black beans, drained
  • (grated cheese, guacamole, flour tortillas for serving)


  1. In a medium pot over medium high heat, heat the oil. Add onion and garlic and sauté for 4 minutes.
  2. Add rice to onion and garlic and sauté for 2 minutes.
  3. Add the vegetable or parve chicken stock and bring to a boil.
  4. Cover pot, lower heat, and cook for 20 minutes.
  5. Gently fold in spices and black beans.
  6. Serve with grated cheese and guacamole, and rolled into flour tortillas.


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