beans_flag.jpgHere in the United States, we’re accustomed to the typical cuisines like Italian, Mexican, Chinese, and of course … American. There are times when I wonder what else is out there on this green earth. Every time I meet people of a different nationality, I like to inquire about their cuisine. “What is the food like in [fill in the blank]?” or “What do you normally eat at home?” Sometimes, I they tell me a tragic response like ramen noodles. Other times, I learn a treasure that I can add to my cooking repertoire.

One such instance was when I met a Brazilian ESL student in high school. This “chica,” named Rochelle, always liked to talk about her life in Brazil. I asked her about the cooking and I learned that apparently their food is very simple. It is simple to make and it tastes simple … without a rush of spices and flavors common to many worldwide dishes. At the time, my favorite food was Mexican, a very rich-tasting cuisine. To me, simple sounded more like boring and bland. How could I like Brazilian food?

I later learned that less is really more. During the course of the year I knew Rochelle, she often cooked us her Brazilian Black Beans and Rice. Later, she taught me how to make it. Surprisingly, my friends now prefer this dish most out of all the recipes that I cook. One of them even called me from the grocery store the other day and asked me how to make my “black bean madness.” Thank you Rochelle for sharing this recipe!

Rochelle’s Black Beans and Rice

Rice Ingredients
  • Olive Oil or Butter
  • 1 & 1/4 Entire Pod of Garlic Minced – That’s right, I said “pod” not “clove!” You’ll be crushing a lot of garlic here!
  • 1 Small Can of Mushrooms
  • 3 Cups of White Rice
  • 3 & 1/2 Cups of Water
  • Salt
Black Beans Ingredients
  • 1/2 Chopped Onion
  • 1/2 Chopped Poblano Pepper
  • 1/2 Can of Diced Tomatoes
  • 1/2 Can of Corn
  • 1 Can of Black Beans
Rice Instructions
  1. Saute an entire pod of minced garlic in a pot on high heat till brown.
  2. Pour the entire can of mushrooms in the pot.
  3. Add the rice and water in the pot as well.
  4. Add two tablespoons of olive oil and one tablespoon of salt. When it starts to boil, switch to low heat and cover. Cook for 30 minutes.
Black Beans Instructions
  1. Saute the rest of the minced garlic on high heat in small skillet till brown.
  2. Saute the onion till brown.
  3. Saute the poblano pepper till brown.
  4. Drain and sauté the tomatoes till dry.
  5. Drain and sauté the corn till brown
  6. Continue to sauté until everything starts to caramelize, stick to the skillet, and/or grill (burn). Glaze the skillet with the black beans. Immediately remove the skillet from the heat.
  7. Add two tablespoons of olive oil and one teaspoon of salt. Cover for 5 minutes.

The rice may take a while but the beans should be ready to eat immediately or at most five minutes after the glaze. Please comment on your suggestions or how this turned out for you!

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13 Responses to “Rochelle’s Easy Black Beans and Rice Recipe”

  1. Mônica Says:

    Are you sure Rochelle is Brazilian? Her recipes for rice and beans are very different from the real Brazilian ones. Maybe she tried to fancy them a little? The typical Brazilian rice isn’t prepared with so much garlic, and no mushroom is added. And her way to prepare black beans is completely foreign to me. And I am Brazilian.

  2. blogger Says:

    Thanks for your input monica. You know, I’m pretty sure she was Brazilian. However, I’ve received many comments like yours who are not even Brazilian so maybe you are right. I should think of another name for this recipe. Regardless, I love it!

  3. Brasileiro Says:

    The word “chica” shows your ignorance about our country. We don’t speak Spanish and most of us hate it.

  4. ailicoyote Says:

    People often don’t realize that Brazil is a very large country (larger than the continental US) with regional variations just like the US. There are many, many different ways to make Brazilian beans and rice.

  5. ana Says:

    i agree with monica, both recipes are a little off compared to what brazilians cook everyday. and “ailicoyote”, although brazil is huge, i’ve never heard of mushrooms in rice, that sounds really foreign to me.
    and about the author of this article calling rochelle “chica”, that’s hilarious!

  6. Helen Says:

    First of all, the author of the article was just trying to add a little variety and spice of life to her article. How about commenting on the taste of the dish and offer up the cultural diversity comments as another opportunity to learn and grow. Frankly, I think I’ve already lost my appetite for the recipe based on the stinging comments.

    Come on ladies and gentleman, how about a litte courtesy to the hoste.

  7. Adriano Says:


    I’m from Brazil and I agree that exists very many ways to cook it… But what Monica says is that correct: “The typical Brazilian rice isn’t prepared with so much garlic, and no mushroom is added.” It´s only white rice, with garlic, salt and onion. Mushrooms is a “modification” of this receipt. Helen are correct too, it’s only a variation of spices, very used here in Brazil.
    Now the beans: this receipt are from Cuba black beans. The Brazilian beans are different too. Have many ways to do. The most appreciated and popular is Feijoada. Exists a very large kind of beans and receipt. I’m very glad to tell everyone who wants to know how to do the real brazilian beans. And about that ‘Brasileiro’ says, sorry about it, but sometimes other people think that Brazil is like any other Latin country. Here we speak Portuguese language and we don’t speak spanish. ‘Chica’ really not belong to us, but, curiously, I called my bike ‘Chica Boluda’. But it’s another motorcycle history…lol..

    Have a nice day!!!

  8. Lucas Says:

    There are many ways around the globe to cook rice and beans. Just a tip, a important one: the beans must be soaked overnight, about 8 hours. This not only helps the cooking – you don\’t even need a pressure pan – but for digestion too. Black beans, like many other beans, can be quite hard for the stomach. The southern brazilian recipe fries the beans with some garlic, put it to boil with hot water, and some chopped ciboulle, parsley are added, maybe coriander and grounded cumin seeds. Animal products, like \

  9. ana Says:


    My name is ana and I live in Holland now. I used to live in New Jersey, USA. The town in Harrison called New Werk. There are alot of Portugese and Brazilian people. My dad is married to a Brazilian woman and she used to call black beans with rice all the time they were sooooo delicious. I don\’t have so much contact with her and didn\’t feel like calling the USA for the recipie so I decided to look it up online and I found all these comments about black beans and rice and about the word \

  10. Daniel Says:

    Eu morei no brasil tambem.. vc nao faz arroz assim. E vc nao faz feijao assim numa panela. Claro que vc usa Panela de Pressao. E concordo vc nao usa “mushrooms” Nao gostei essa receita

  11. Sims Says:

    I was quite confused reading her article but as she was told this was typical Brazilian, you really cannot fault the author. I have lived in Brazil (I was born there, grew up in US) off & on over the years & none of our \

  12. Sims Says:

    “emplegada” ever made feijoada like this. I’ve lived in Rio (south) and Alagoas (North East) and the recipe was the same. If someone could post the actual recipe that would be great.

  13. Jen Says:

    I thought I would review this recipe because I actually made the rice! I don’t care what you want to call it, it tastes very good! I had to make a few changes, instead of poblano peppers( I never heard of them), I used a very little bit of chopotle ( less than a teaspoon) that I had on hand.That added a nice smokey spicy flavor.I reduced the salt in the rice I thought 1 tablespoon was way too much!I also used a rice cooker to make my rice using the typical 2:1 ratio water to rice. I had a bit of chicken all ready cooked so added some chicken to the beans mixture.My husband had 3 plates of the rice!Thank you for a lovely recipe,I am going to make this again!

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