Caribbean Black Beans and Rice

Fruit juice brings sweetness and flavor to this easy beans and rice dish. This recipe is perfect for burritos or as a side dish for any meal.

Bowl of black beans and rice.

Serves: 4

Serving size: 1 cup

Prep time: 10 minutes

Cook time: 20 minutes


1 1/2 cups brown rice
1 Tbsp. canola oil
1 medium onion, chopped
1 15-oz. can black beans, drained and rinsed
3/4 cup orange juice or pineapple juice
1/2 tsp. allspice


  1. Wash hands with soap and water.
  2. Cook the rice according to the directions on the rice's package.
  3. While rice is cooking, add oil to a skillet and sauté onion for two minutes.
  4. Add black beans, orange or pineapple juice, and allspice. Mash some beans with spoon for thicker consistency. Simmer over low heat until liquid is mostly absorbed, stirring occasionally.
  5. Serve black beans over rice.

Menu idea:

Microwave a green vegetable to quickly round out this meal.


Roll leftovers in a flour tortilla for a quick burrito.

Save money on beans. Boil dried beans when you get them home from the grocery store. Pack 1 1/2 cups of rehydrated beans, about one can's worth, in plastic bags and put them in the freezer.


Heidi Bennett
Nutrition Connections Teacher
Asst Extension Teacher
Phone: (603) 641-6060
Office: Cooperative Extension, Taylor Hall, Durham, NH 03824

Joy Gagnon
Nutrition Connections Teacher
Extension Teacher
Phone: (603) 447-3834
Office: Cooperative Extension, Taylor Hall, Durham, NH 03824