Alton Brown Black Beans And Rice

This fluffy, garlicky Alton Brown Black Beans And Rice is made with medium-grain brown rice, canned black beans, and plenty of olive oil, ready in just over an hour. The hero moment arrives when you peel back the heavy-duty foil to reveal perfectly cooked rice grains that are distinct and tender, never mushy. I used to struggle with stovetop brown rice until this oven method completely changed my dinner routine.

What I Learned Making This

I learned that the stovetop is actually the worst place to cook brown rice. Alton Brown’s technique of baking rice in a sealed dish creates a uniform heat environment that steams the grains evenly, eliminating the dreaded crunchy-bottom-soggy-top situation. It felt counterintuitive to turn on the oven for rice, but the hands-off consistency is worth it.

Another surprise was the garlic oil technique. Instead of just sautéing garlic with the onions, you slowly fry smashed garlic cloves and red pepper flakes in a generous amount of olive oil first. This infuses the entire dish with a deep, roasted garlic aroma that simple sautéing just doesn’t achieve.

Alton Brown Black Beans And Rice Ingredients

For the Baked Rice:

• 1 1/2 cups medium-grain brown rice
• 2 1/2 cups boiling water
• 1 tablespoon olive oil
• 1 teaspoon kosher salt

For the Beans:

• 3 tablespoons olive oil
• 4 large garlic cloves, smashed
• 1/4 teaspoon red pepper flakes
• 1 small onion, chopped
• 1/2 teaspoon kosher salt
• 1 (15-ounce) can no-salt-added black beans, drained and rinsed
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1 ripe avocado, diced (for serving)
• Fresh cilantro, chopped (for serving)

How To Make Alton Brown Black Beans And Rice

1. Preheat and Prep: Preheat your oven to 375°F. Place the medium-grain brown rice into an 8-inch square glass baking dish. Add 1 tablespoon of olive oil and 1 teaspoon of kosher salt to the dry rice and stir to coat.
2. Bake the Rice: Pour the boiling water over the rice mixture. Immediately cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack for 1 hour.
3. Infuse the Oil: While the rice bakes, heat the remaining 3 tablespoons of olive oil in a large sauté pan over medium heat. Add the smashed garlic and red pepper flakes. Cook, stirring frequently, until the garlic is golden brown and fragrant, about 3 to 5 minutes.
4. Cook the Aromatics: Add the chopped onion and the remaining 1/2 teaspoon of salt to the pan. Cook for another 1 to 2 minutes until the onion begins to soften and color.
5. Simmer the Beans: Stir in the drained black beans, dried oregano, and black pepper. Cook for 6 to 8 minutes, stirring frequently, until the beans are hot and the flavors have melded.
6. Finish and Serve: Remove the rice from the oven and carefully peel back the foil (watch out for steam). Fluff the rice with a fork and let it sit uncovered for 2 minutes to steam out. Serve the bean mixture over the rice, topped with diced avocado and cilantro.

Recipe Tips

• Use Heavy-Duty Foil: The success of the rice depends on a tight steam seal. If you only have standard foil, use a double layer and crimp the edges firmly around the baking dish.
• Don’t Skip the Rest: Letting the rice stand uncovered for a few minutes after baking allows excess surface moisture to evaporate, ensuring the grains are fluffy rather than sticky.
• Boiling Water is Key: Make sure the water is at a rolling boil when it hits the rice. This jump-starts the cooking process so the oven maintains the temperature effectively.
• Control the Salt: Since canned beans vary in sodium, taste your bean mixture before serving. The recipe calls for no-salt-added beans, so you might need to adjust if using standard ones.

What To Serve With Black Beans And Rice

This dish is substantial enough to be a vegetarian main, especially with the avocado topping. For meat eaters, it pairs perfectly with grilled lime chicken or simple pan-seared pork chops to balance the earthy beans. A side of fried plantains adds a sweet contrast that complements the savory garlic oil.

How To Store

Store the rice and beans in separate airtight containers in the refrigerator for up to 4 days. The brown rice reheats well in the microwave with a splash of water to rehydrate it. You can also freeze the cooked rice for up to 3 months, though the beans are best enjoyed fresh or refrigerated.

FAQs

• Can I use white rice instead of brown?
  No, the timing and liquid ratios in this baked method are specifically calibrated for brown rice. White rice would turn to mush in an hour.
• Do I have to soak the beans?
  This recipe uses canned beans for speed. If you want to use dried beans, you must soak and cook them completely before adding them to the skillet step.
• Why is my rice still crunchy?
  This usually happens if the foil seal wasn’t tight enough, allowing steam to escape. Ensure the foil is crimped strictly against the glass dish.
• Can I use long-grain brown rice?
  Yes, long-grain brown rice works with this method, though medium-grain tends to have a slightly better texture for bowl-style meals.

Nutrition

• Calories: 480
• Total Fat: 22g
• Saturated Fat: 3g
• Cholesterol: 0mg
• Sodium: 890mg
• Total Carbohydrate: 62g
• Protein: 10g

Try More Recipes:

• Alton Brown Baked Brown Rice Recipe
• Alton Brown Butternut Squash Risotto Recipe
• Alton Brown Mashed Potatoes Recipe