Yield
4 servings (serving size: 1 3/4 cups)

For the sake of efficiency, start cooking the rice first.

How to Make It

Heat the oil in a large saucepan over medium heat. Add onion, carrot, and garlic; sauté 10 minutes. Add rice and remaining ingredients; cover, reduce heat, and simmer for 5 minutes or until thoroughly heated.

Ratings & Reviews

hil0hatti3's Review

hil0hatti3
December 06, 2010
This has been a go to recipe for me ever since discovering it in 2000! Don't know why it was so dry for one of the reviewers. I never use the sherry and it tastes good anyway (although I am sure sherry would be great with it). Makes a nice, big batch! My 5 year old loves it--great recipe for penny pinching and/or eco lovin' folks:)

bothpaninis's Review

bothpaninis
March 05, 2010
This is indeed a good solid recipe. Although it's not spicy, the thyme adds a nice, unusual flavor to the black beans and rice. I enjoy making a large batch on Sunday and then eating it throughout the week for lunch.

nmchilecat's Review

nmchilecat
July 15, 2009
Where is the "spicy?" This was a very bland tasting recipe, considering "spicy" is in the title. It was simple to make and didn't taste bad or anythihng--but there is absolutely no spiciness to it. When I make it again, I will add some crushed red pepper or cayenne--something to truly make it spicy!