Rice & Beans

Arroz Con Frijoles Negros

Name: Arroz Con Frijoles Negros
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 cup dried black beans, rinsed and drained; 2 cups Mexican rice; 2 tablespoons olive oil; 1 large onion, diced; 3 cloves garlic, minced; 2 dried arbol chiles, stemmed and seeded; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 can diced tomatoes, 14.5 oz; 4 cups chicken broth; Salt and pepper to taste; 2 tablespoons chopped fresh cilantro, for garnish; 2 tablespoons lime juice

By Otto Jephson · June 19, 2026 · Rice & Beans

Prep20 min

Cook30 min

Total50 min

Serves6

Arroz Con Frijoles Negros, or Mexican Rice and Black Beans, is a staple dish in my family that never fails to bring everyone together. Growing up in a Guadalajara family in San Antonio, I was surrounded by the rich flavors and aromas of traditional Mexican cooking. This recipe is a testament to the love and care that goes into preparing a delicious, homemade meal.

I remember helping my mother in the kitchen, watching as she carefully toasted the chiles and spices to bring out their deep, smoky flavors. The smell of sautéed onions and garlic would fill the air, making our mouths water in anticipation of the feast to come. This recipe is a culmination of those childhood memories and the tradition of Mexican cooking that has been passed down through generations.

What makes this recipe special is the attention to detail and the use of authentic Mexican techniques. By dry-heat charring the ingredients first, we build a depth of flavor that is hard to replicate with other methods. The result is a dish that is both familiar and exciting, perfect for special occasions or everyday meals.

This recipe is for anyone who loves Mexican food and wants to learn how to make it from scratch. Whether you're a beginner or an experienced cook, you'll find that the steps are easy to follow and the ingredients are readily available. So, let's get started and create a delicious Arroz Con Frijoles Negros that will become a staple in your household.

One of the best things about this recipe is its versatility. You can serve it as a main dish, a side, or even as a filling for tacos or burritos. The possibilities are endless, and I'm excited to share this recipe with you so you can experiment and make it your own.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's a great way to feed a large crowd, as it makes a big batch of food.
The dish is very versatile and can be served as a main course, side dish, or even as a filling for tacos or burritos.
It's a budget-friendly option, as it uses affordable ingredients and makes a large quantity of food.
The recipe is perfect for make-ahead meals, as it can be prepared in advance and reheated when needed.
It's a great way to get your daily dose of protein, fiber, and vitamins, thanks to the black beans, rice, and vegetables.
The dish is flavorful and delicious, making it a crowd-pleaser.

Why This Recipe Works

The key to this recipe is the layering of flavors, which is achieved through the careful preparation of each ingredient. By toasting the chiles and spices, we bring out their natural oils and intensify their flavors. The same applies to the onions and garlic, which are sautéed until they're soft and fragrant.

The use of chicken broth and tomato puree adds moisture and a touch of acidity, balancing out the richness of the dish. The black beans, which are cooked with onion, garlic, and spices, provide a boost of protein and fiber. Finally, the Mexican rice, which is cooked with tomato puree and spices, helps to tie everything together.

The technique of dry-heat charring is essential to this recipe, as it allows us to build a depth of flavor that would be impossible to achieve with other methods. By charring the ingredients, we create a smoky, slightly sweet flavor that complements the other ingredients perfectly.

Resting the dish before serving is also crucial, as it allows the flavors to meld together and the ingredients to absorb the spices and seasonings. This step may seem simple, but it makes a huge difference in the final product.

Ingredients You’ll Need

When it comes to making Arroz Con Frijoles Negros, the quality of the ingredients is crucial. Look for fresh, aromatic spices and high-quality protein sources, such as chicken or beef broth. The type of rice you use is also important, as Mexican rice is specifically designed to hold its shape and absorb flavors well.

For the best results, try to use fresh, dried chiles instead of ground spices. The flavor and aroma they provide are unmatched, and they add a depth to the dish that's hard to replicate with other ingredients.

1 cup dried black beans, rinsed and drainedDried black beans are a staple in Mexican cuisine and provide a boost of protein and fiber. Make sure to rinse and drain them before using to remove any impurities.
2 cups Mexican riceMexican rice is a specific type of rice that's designed to hold its shape and absorb flavors well. It's usually made with tomato puree and spices, which gives it a unique flavor and texture.
2 tablespoons olive oilOlive oil is used to sauté the onions and garlic, which adds flavor and aroma to the dish. You can also use other types of oil, such as vegetable or canola oil, but olive oil is preferred for its rich, fruity flavor.
1 large onion, dicedOnions add a sweet, caramelized flavor to the dish when sautéed. Make sure to dice them finely so they cook evenly and quickly.
3 cloves garlic, mincedGarlic is a fundamental ingredient in Mexican cuisine and adds a pungent flavor to the dish. Mince it finely so it distributes evenly throughout the dish.
2 dried arbol chiles, stemmed and seededDried arbol chiles are a type of hot pepper that's commonly used in Mexican cuisine. They add a spicy, smoky flavor to the dish and can be adjusted to taste.
1 teaspoon ground cuminGround cumin is a warm, earthy spice that's commonly used in Mexican cuisine. It adds depth and warmth to the dish and pairs well with the black beans and rice.
1 teaspoon smoked paprikaSmoked paprika is a type of sweet, smoky spice that's made from smoked peppers. It adds a rich, complex flavor to the dish and pairs well with the black beans and rice.
1 can diced tomatoes, 14.5 ozCanned diced tomatoes are a convenient and flavorful addition to the dish. They add moisture and a touch of acidity, balancing out the richness of the dish.
4 cups chicken brothChicken broth is used to cook the black beans and rice, adding moisture and flavor to the dish. You can also use beef broth or vegetable broth as a substitute.
Salt and pepper to tasteSalt and pepper are used to season the dish and bring out the flavors of the other ingredients. Adjust to taste and add more if needed.
2 tablespoons chopped fresh cilantro, for garnishFresh cilantro is a fragrant, fresh herb that's commonly used in Mexican cuisine. It adds a bright, citrusy flavor to the dish and pairs well with the black beans and rice.
2 tablespoons lime juiceLime juice is used to add a touch of acidity and brightness to the dish. It pairs well with the black beans and rice and adds a fresh, citrusy flavor.

Ingredients for Arroz Con Frijoles Negros

Equipment You’ll Need

Large heavy skillet or Dutch ovenSharp chef's knifeCutting boardMeasuring cups and spoonsInstant-read thermometerColander or strainer

How to Make Arroz Con Frijoles Negros

1
Rinse the dried black beans and pick out any debris or stones. Drain and set aside.
2
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
3
Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
4
Add the dried arbol chiles to the skillet and toast for 1-2 minutes, until fragrant. Remove the chiles from the skillet and set aside.
5
Add the ground cumin and smoked paprika to the skillet and cook for 1 minute, until fragrant.
6
Add the canned diced tomatoes, chicken broth, and toasted arbol chiles to the skillet. Stir to combine and bring to a boil.
7
Add the rinsed black beans to the skillet and stir to combine. Reduce the heat to low and simmer, covered, for 20-25 minutes, until the beans are tender.
8
While the beans are cooking, prepare the Mexican rice according to the package instructions. Typically, this involves rinsing the rice and cooking it in a ratio of 2:1 water to rice.
9
Once the beans are tender, fluff the Mexican rice with a fork and add it to the skillet with the beans. Stir to combine and cook for an additional 2-3 minutes, until the rice is heated through.
10
Season the dish with salt and pepper to taste, then stir in the chopped fresh cilantro and lime juice.
11
Serve the Arroz Con Frijoles Negros hot, garnished with additional cilantro and lime wedges if desired.
12
Let the dish rest for 10-15 minutes before serving to allow the flavors to meld together.

Expert Tips

Use fresh, aromatic spices for the best flavor.
Toast the dried arbol chiles before adding them to the dish for added depth of flavor.
Don't overcook the black beans, as they can become mushy and unappetizing.
Use a variety of Mexican rice that's specifically designed to hold its shape and absorb flavors well.
Add a squeeze of fresh lime juice to the dish just before serving for a burst of citrus flavor.
Experiment with different types of protein, such as cooked chicken or beef, to add variety to the dish.
Serve the dish with a variety of toppings, such as diced onions, shredded cheese, and sour cream, to allow each person to customize their meal.

Common Mistakes to Avoid

Not rinsing the dried black beans before cooking, which can result in a gritty texture.
Overcooking the black beans, which can make them mushy and unappetizing.
Not toasting the dried arbol chiles before adding them to the dish, which can result in a lack of depth of flavor.
Using a low-quality Mexican rice that doesn't hold its shape well, which can result in a mushy or unappetizing texture.
Not seasoning the dish with salt and pepper to taste, which can result in a bland or unbalanced flavor.
Not letting the dish rest for 10-15 minutes before serving, which can result in a lack of flavor melding together.

Variations and Substitutions

Add cooked chicken or beef to the dish for added protein and flavor.
Use different types of peppers, such as bell peppers or jalapenos, to add variety to the dish.
Add a can of diced green chiles to the dish for added heat and flavor.
Use vegetable broth instead of chicken broth for a vegetarian or vegan version of the dish.
Add a sprinkle of queso fresco or feta cheese to the dish for added flavor and texture.
Serve the dish with a variety of toppings, such as diced onions, shredded cheese, and sour cream, to allow each person to customize their meal.
Use a variety of spices, such as cumin and smoked paprika, to add depth and warmth to the dish.

What to Serve With Arroz Con Frijoles Negros

Arroz Con Frijoles Negros is a versatile dish that can be served in a variety of ways. It's perfect as a main course, side dish, or even as a filling for tacos or burritos. You can also serve it with a variety of toppings, such as diced onions, shredded cheese, and sour cream, to allow each person to customize their meal.

Some other ideas for serving Arroz Con Frijoles Negros include serving it with grilled meats, such as chicken or steak, or with roasted vegetables, such as carrots and zucchini. You can also serve it with a side of warm tortillas or crispy tortilla chips for a fun and interactive meal.

Serve with grilled meats, such as chicken or steakServe with roasted vegetables, such as carrots and zucchiniServe with warm tortillas or crispy tortilla chipsAdd a variety of toppings, such as diced onions, shredded cheese, and sour creamUse as a filling for tacos or burritosServe as a side dish or main course

Make-Ahead, Storage, Freezing and Reheating

Arroz Con Frijoles Negros can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 2 months. To refrigerate, let the dish cool to room temperature, then cover it with plastic wrap or aluminum foil and refrigerate.

To freeze, let the dish cool to room temperature, then transfer it to a freezer-safe container or bag and label it with the date and contents. When you're ready to serve, simply thaw the dish overnight in the refrigerator or reheat it in the microwave or on the stovetop.

To reheat the dish, simply microwave it for 2-3 minutes, or reheat it on the stovetop over low heat, stirring occasionally, until warmed through. You can also add a splash of water or broth to the dish if it becomes too dry during reheating.

It's also worth noting that Arroz Con Frijoles Negros can be made in large batches and stored in individual portions for easy meal prep. Simply divide the cooked dish into individual containers, label them with the date and contents, and refrigerate or freeze as needed.

Frequently Asked Questions

What type of rice is best to use for Arroz Con Frijoles Negros?

Mexican rice is the best type of rice to use for Arroz Con Frijoles Negros, as it's specifically designed to hold its shape and absorb flavors well.

Can I use canned black beans instead of dried?

While canned black beans can be used in a pinch, dried black beans are preferred for their texture and flavor. Canned black beans can be mushy and lack the depth of flavor that dried black beans provide.

How do I toast dried arbol chiles?

To toast dried arbol chiles, simply heat a dry skillet over medium heat and add the chiles. Cook for 1-2 minutes, until fragrant, then remove from heat and let cool.

Can I add other ingredients to the dish, such as cooked chicken or beef?

Yes, you can add other ingredients to the dish, such as cooked chicken or beef, to add variety and protein. Simply cook the protein according to your preference, then add it to the dish along with the black beans and rice.

How do I store Arroz Con Frijoles Negros?

Arroz Con Frijoles Negros can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To refrigerate, let the dish cool to room temperature, then cover it with plastic wrap or aluminum foil and refrigerate. To freeze, let the dish cool to room temperature, then transfer it to a freezer-safe container or bag and label it with the date and contents.

Can I make Arroz Con Frijoles Negros ahead of time?

Yes, Arroz Con Frijoles Negros can be made ahead of time and stored in the refrigerator or freezer. Simply cook the dish according to the recipe, then let it cool to room temperature before refrigerating or freezing.

How do I reheat Arroz Con Frijoles Negros?

To reheat Arroz Con Frijoles Negros, simply microwave it for 2-3 minutes, or reheat it on the stovetop over low heat, stirring occasionally, until warmed through. You can also add a splash of water or broth to the dish if it becomes too dry during reheating.

Can I serve Arroz Con Frijoles Negros as a main course?

Yes, Arroz Con Frijoles Negros can be served as a main course, especially if you add protein such as cooked chicken or beef. It's also a great side dish or filling for tacos or burritos.

Is Arroz Con Frijoles Negros spicy?

Arroz Con Frijoles Negros can be spicy, depending on the type and amount of peppers used. If you prefer a milder dish, you can reduce the amount of peppers or omit them altogether.

The Full Recipe

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