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Mexican-Style Yellow Rice with Black Beans

Mexican-Style Yellow Rice with Black Beans

  • Prep Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 1 1/2 quarts, 4 to 6 servings


  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped onion
  • 3/4 cup diced red bell pepper
  • Salt and freshly ground black pepper
  • 1 tablespoon minced garlic
  • 1 1/2 cups long grain white rice
  • 1 pinch dried Mexican oregano, or regular oregano
  • 2 1/4 cups chicken stock
  • 1/3 teaspoon saffron threads, crumbled between your fingers
  • One 15.5 ounce can black beans, drained and rinsed
  • 1 tablespoon chopped fresh cilantro


  • In a medium heavy saucepan, heat the olive oil over medium-high heat. Add the onions, bell peppers, and 1/2 teaspoon of salt and cook, stirring occasionally, until the vegetables have softened, 4 to 6 minutes. Add the garlic and cook for 1 minute longer. Add the rice and oregano and cook, stirring, until the rice turns opaque, about 2 minutes. Add the stock, 1/2 teaspoon salt, the saffron and the drained beans. Bring to a boil, stir, then cover the pot and reduce the heat to low. Cook undisturbed for 20 minutes, then remove the pan from the heat. Let sit, covered, for 5 to 10 minutes. Fluff the rice with a fork and garnish with the cilantro. Serve immediately.

Recipe Details