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Mexican black beans and rice



  • 1 small onion, chopped
  • 1 green bell pepper, seeded and diced
  • 1 13-ounce can black beans, rinsed and drained
  • 1 teaspoon dried oregano
  • 1 teaspoon package sazón seasoning, any variety (optional)
  • 2 cup hot cooked white rice


Baking Directions:

Heat the oil in a large skillet over medium heat.

Add the garlic and cook, stirring, until it’s fragrant, 1 to 2 minutes.

Add the onion and bell pepper and cook, stirring, until the pepper pieces are tender, about 3 minutes longer.

Add the black beans, oregano, and Sazón seasoning.

Add salt and black pepper to taste.

Simmer, covered, for about 30 minutes.

Serve the bean mixture over the hot rice.

Note: Sazón is a Latino-style seasoned salt made by Goya.

You can approximate it by combining a teaspoon of salt with a pinch of ground coriander