20 Min To The Table: Rainbow Black Beans and Rice with Garlicky Citrus Kale

by on August 18, 2013

Beans and rice are and eaten throughout the Caribbean and Latin America and it’s easy to see why! Beans are so easy and versatile to use in many dishes and can absorb all kinds of delicious flavors when seasoned with delicious spices and herbs. It’s also an extremely affordable and satisfying dish that pretty much anyone can make!

This Rainbow Black Beans and Rice is my take on an old staple, but it will also work for pinto beans or kidney beans so feel free to get creative and use what you have.

And aren’t you cooking fresh beans weekly by now with your EZ Bean Cooker or Digital Pressure Cooker? Aren’t you? I hope so. With weekly fresh beans you have to put them to use and start incorporating them in new recipes! Hopefully 🙂

Also if you’d prefer to just buy pre cooked brown rice to always have on hand you can check out Uncle Ben’s Ready Rice Pouch or Steamed Brown Rice Bowls and use it for this recipe.

Video below:

For more delicious recipes please check out my cookbook Vegan Comfort Foods From Around The World here (and pick up an apron while you’re at it too!) To subscribe to my Youtube channel please click on the video to open it in a new browser and hit the subscribe button beside LowFatVeganChef just under the video. Likes are always appreciated as well! The recipe follows below.


Vegan Rainbow Black Beans and Rice

Serves 4


1 onion chopped
4 cloves of garlic minced or pressed
1 tomato, diced
2 stalks of celery, chopped
1/2 bell pepper, chopped
2 15 oz can black beans or 3 1/2 cups fresh cooked in a little bean liquid
2 1/2 tsp cumin
1 1/2 tsp Trader Joe’s 21 Seasoning Salute or Mrs. Dash (salt free seasoning)
1 1/2 tsp smoked paprika
1/2 tsp chipotle chili powder
1/2-3/4 tsp Herbamare or salt *or to taste
Fresh ground pepper to taste
handful cilantro, chopped
3 cups pre cooked brown rice (about 1 1/2 bags)
8 Corn tortillas *optional

Garlicky Citrus Kale


1 large bunch of kale, stems removed
4 cloves of garlic, minced or pressed
1/4-1/2 lime juiced
Pinch of salt
Fresh ground pepper to taste


1. Add the onions, tomatoes and garlic to a pan over medium high heat and cook for 2-3 minutes.

2. Add the bell pepper and celery and cook for about 5-7 minutes just until the  celery is just tender.

3. Add the beans, a little bean liquid and the seasonings and let cook 2-3 minutes.

4. Meanwhile, gently steam the kale and minced garlic in a little boiling water for 2-3 minutes just until cooked and set aside.

5. Add the cooked brown rice to the beans and veggies. Stir gently and heat for a minute. Taste test and adjust seasonings if desired.

6. Drain the kale and season with lime juice, salt and pepper.

7. Quickly heat the tortillas in a microwave (30 seconds) or in a flat pan just until warm and pliable.

8. Serve and Enjoy!

Have you ever made rice and beans? What are your favorite seasonings to add?  

{ 16 comments… read them below or add one }

1 D. Michael Robertson January 17, 2015 at 4:53 PM

I don’t know if I am the only one to notice, but you call for cilantro in the recipe for the rainbow black beans and rice with garlicky citrus kale yet it doesn’t say when to add it in the recipe or the video.


2 Veronica Grace January 30, 2015 at 9:59 AM

You can sprinkle cilantro on top at the end for a garnish if desired. You don’t cook raw cilantro


3 Mary October 12, 2014 at 1:35 PM

Hi! I think you should have your own TV program! But, your organic vs. gmo food choices– a little off. Sweet corn on the cob– never GMO. But beware of corn added to processed foods :). And some foods are not organically challenged. Such as food you will not eat the skins. So, potatoes need to be organic, but not onions. So carrots should be organic, but not avocadoes. But tomatoes, red peppers, salad greens, etc., yes. Celery, etc. yes, they have to be organic. And I bet that it is no longer hard to find good gmo foods where you live, right? I loved your Comfort Foods book. I would buy Comfort Foods Vol. 2 in a nano second!


4 Mau October 12, 2014 at 9:56 AM

Thanks for the video. It helps with doing recipe .


5 Heidi August 20, 2013 at 12:44 PM

Great, easy to put together recipe! I made it for dinner tonight and was happy to finally find kale at one grocery store here (in Denmark) thanks!


6 Low Fat Vegan Chef Veronica August 21, 2013 at 9:22 AM

Kale should be becoming more popular it’s a cooler weather crop and can be grown in fall and sometimes winter. It’s at most grocery stores now here in Canada when a few years ago it was only available at the health food stores.


7 mike August 20, 2013 at 10:16 AM

Great videos…I love video demos than article ones because it is more easier to know what to do….awesome.


8 Low Fat Vegan Chef Veronica August 21, 2013 at 9:21 AM

Thanks Mike


9 Loris August 19, 2013 at 1:34 PM

Looks good, sounds good…I’ll try it tonight…I’m sure it will taste superb



10 Low Fat Vegan Chef Veronica August 19, 2013 at 5:42 PM

Yay! I hope you enjoy it.


11 Jacqui Pappas August 19, 2013 at 11:50 AM

This sounds delicious! I love to make beans, greens and a grain for a quick easy meal. I’ll definitely be making your version soon. Love that your recipes are for the average person on a budget.


12 Low Fat Vegan Chef Veronica August 19, 2013 at 5:41 PM

Thanks Jacqui!


13 Charis August 19, 2013 at 10:31 AM

I don’t like hot spices like the chipotle chili powder. Is there a substitute or do I just leave it out?


14 Low Fat Vegan Chef Veronica August 19, 2013 at 10:58 AM

Chipotle adds a little smoked flavor to it, I use just a bit for the smokiness as I don’t like it spicy either. But if you leave it out you may want to re season with something else to bring out more flavour.


15 VeganAud August 19, 2013 at 9:19 AM

Yes, yes. I am Jamaician and yes this is one of our stables. I make it often in a similar way. Everyone will enjoy your take on a truly delicious old favorite. Add some plantains for a true island meal.


16 VeganAud August 19, 2013 at 9:21 AM

I got so excited, I forgot to mention that we usually use, garlic, thyme, scallion, onion, scotch bonnet (very hot) pepper as our main seasoning.


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