This black beans and rice recipe with grapefruit avocado salsa is my new go-to when I want an easy vegetarian dinner that doesn’t skimp on flavor! Prepared on the stove, this rice and beans recipe comes together in 30 minutes or less thanks to canned beans and quicker cooking white rice. The fresh avocado salsa with sweet-tart grapefruit segments brightens everything up and adds even more plants to your plate.
If you’re anything like me, you’re always on the lookout for easy vegetarian dinner recipes! This black beans and rice recipe with fresh grapefruit avocado salsa ticks all the boxes for me. Not only is this vegetarian and vegan dinner recipe ready in 30 minutes, it uses commonly available ingredients and simple cooking techniques. And, it takes advantage of the fact that it’s still grapefruit season!
While this recipe uses canned black beans to keep prep on the easy side, we’re adding in aromatics to bump up the flavor: onion, jalapeno, garlic, dried oregano, and smoked paprika. Since rice and beans can feel a bit heavy, we’re adding fresh flavors in the form of an easy grapefruit avocado salsa to brighten everything up. Plus, the colors are just gorgeous. I’m super excited to share this new favorite vegetarian dinner recipe with you so let’s get to it!
Grab these Ingredients
- Rice — I prefer white jasmine rice’s flavor but any long grain white rice will do! White rice will cook up quicker than brown rice and will get this meal on the table in 30 minutes or less. If you prefer brown rice, the total cooking time for the recipe will increase.
- Olive Oil — you’ll use some in both the rice and the beans. Feel free to use avocado oil instead if that’s your preference.
- Shallot — I love the mild garlicky onion flavor of shallot in the salsa.
- Lime — gives the salsa fresh flavor and helps mellow out the pungency of the shallot.
- Onion & Garlic — these aromatics build a flavor base for the beans.
- Jalapeño — adds more flavor to the beans along with some spice. Remove all of the seeds/veins for a mild flavor or leave them all in for a spicy flavor.
- Sea Salt — seasons and balances flavors.
- Dried Oregano & Smoked Paprika — lend more depth of flavor to the beans and makes them taste like you spent hours on them rather than a few minutes.
- Canned Black Beans — you’ll need just one can for the recipe and you’ll be using the entire contents, both the beans and the cooking liquid. Make sure to pay attention to whether or not there’s salt added to your beans so you can season accordingly.
- Grapefruit — I prefer a red or a pink grapefruit here because they have a sweeter flavor. Don’t like grapefruit? Feel free to use a large orange!
- Avocado — the creamy and buttery avocado pairs so well with the sharp and sweet grapefruit! You’ll need just 1 medium avocado.
- Cilantro — flavors the salsa giving it an herbaceous quality. Think cilantro tastes like soap? You can swap in some parsley or mint!
Black Beans and Rice
The key to this recipe taking less than 30 minutes is to move on to other tasks during inactive cooking times. So, while the rice cooks, you’ll start on the beans. And while the beans simmer, you can finish up the salsa. You’ll start by making the rice. Toss the rice and olive oil together then add the water. Bring to a boil, give a good stir, then immediately drop the heat to low. Cover and cook 15 minutes.
While the rice does it’s thing chop the onion, jalapeno, and garlic. You’ll cook these first, then add the paprika and oregano, then finally the entire contents of the can of black beans. That’s right, we’re not draining the can! The cooking liquid in the can will help keep the beans nice and moist. Once the black beans are warmed through, they’re done!
Grapefruit Avocado Salsa
While rice and beans on their own area a solid vegetarian dinner, a fresh salsa helps brighten things up, adding more color and plants to your plate. The salsa starts with shallots and lime juice. Right after you cover the rice to cook, you’ll add the minced shallot to a bowl and cover it with the juice of the lime. This allows the shallot to pickle and soften which mellows out the pungency. Right before you’re ready to eat, you’ll stir in the chopped grapefruit segments, avocado, and cilantro then season with a pinch of salt.
grapefruit notes: ruby red and pink grapefruits have a sweeter, less bitter flavor than other varieties. Most of the bitter flavor in grapefruits lies in the pith (the whitish part) and membranes (the part separating each segment). This is why you supreme the grapefruit before adding it to the salsa (i.e. remove the skin/pith then cut the segments away from the membranes).
Recipe Shortcuts
Sometimes, you just need a recipe to be quicker and easier. Not to worry! Here are a few recipe shortcuts:
- Use a pre-cooked packaged rice instead of cooking your own. You can often find cooked rice on the shelf or in the freezer section of the grocery store.
- Use a store-bought pico de gallo or salsa in place of the grapefruit avocado salsa.
- Buy pre-diced onion and minced garlic. These are frequently packaged and sold in the produce section alongside other pre-chopped veggies and fruits.
- Don’t like salsa? Opt for fresh sliced avocado over the beans and rice instead.
Reheating Leftovers
If you have leftovers, the easiest way to reheat them is either in the microwave or in a pot on the stove. I prefer to reheat the beans and rice separately. Reheat the rice first, adding a couple of splashes of water to rehydrate the rice and create steam. Then, reheat the beans, adding a couple of splashes of water (or broth) as well. The salsa can be enjoyed straight from the fridge!
Looking for more easy vegetarian or vegan dinner recipes? Try these peanut noodles with edamame and kohlrabi that are ready in just 20 minutes or this kale pesto orzo that is ready in 30 minutes!
I really hope you enjoy this recipe as much as I do! If you decide to make it, feel free to come back and leaving a comment and a rating.
Easy Black Beans and Rice with Grapefruit Avocado Salsa
- Total Time: 30 minutes
- Yield: 3 servings 1x
- Diet: Vegan
Description
This black beans and rice recipe with grapefruit avocado salsa is my new go-to when I want an easy vegetarian dinner that doesn’t skimp on flavor! Prepared on the stove, this rice and beans recipe comes together in 30 minutes or less thanks to canned beans and quicker cooking white rice. The fresh avocado salsa with sweet-tart grapefruit segments brightens everything up and adds even more plants to your plate.
Ingredients
- 1 cup white jasmine rice
- 2 tablespoons olive oil, divided
- 1 small shallot
- 1 lime
- 1 medium yellow onion
- 2 cloves garlic
- 1 jalapeño
- sea salt, to taste
- 1/2 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 15–ounce can black beans
- 1 ruby red grapefruit
- 1 medium avocado
- 1 small handful cilantro
Instructions
Cook the rice first. Add the rice and 1 tablespoon of the olive oil to a medium pot and stir to coat. Stir in 1 ½ cups of water. Bring to a boil, stir, then reduce the heat to low and cover. Cook the rice for 15 minutes. After 15 minutes, remove the rice from the heat, keeping the lid on to allow the rice to steam and retain heat.
While rice cooks continue with the other steps of the recipe. Mince the shallot then add it to a small bowl. Squeeze over the juice of the lime and stir. Set aside to allow the shallots to soften and pickle in the lime juice.
Make the beans. Heat a skillet over medium. While the skillet comes to temperature, dice the onion and mince the garlic. Finely chop the jalapeño. Add the remaining tablespoon of olive oil to the hot skillet. Add the onion along with a pinch of salt. Cook the onion, stirring every minute or two, until it is just starting to turn golden around edges, about 5-7 minutes. Add the jalapeno and garlic and cook until softened, about 1-2 minutes. Stir in the paprika and oregano and cook for 1 more minute. Add the entire can of beans last, including any liquid in the can. Simmer on medium low until warmed through, about 3-5 minutes.
While the beans simmer, finish making the salsa. Cut the very top and bottom off of the grapefruit. Set the flat bottom of the grapefruit on your cutting board and use your knife to cut away both the skin and pith. Use your knife (a paring knife is best for this) to cut each grapefruit segment away from the membrane. Chop each segment into bite-sized pieces and add them to the bowl with the shallot and lime juice. Dice the avocado and mince the cilantro and add them to the bowl as well. Season with a pinch of salt and stir to combine.
Fluff the rice with a fork and season with salt if desired. Portion the rice into bowls followed by the beans and the salsa.
Store leftovers in airtight containers. The salsa is best enjoyed within 2 days while the rice and beans are best enjoyed within 5 days.
Notes
- For mild heat, carefully slice the skin and flesh of the jalapeno away from the seeds (similar to how you would cut a bell pepper). Discard the seeds and use the rest of the jalapeno in the recipe.
- If you don’t like grapefruit, you can substitute a large orange in its place.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main
