Go Back
+ servings
Black Beans and brown Rice with Garlicky Kale served on a white plate with a side salad

Black Beans & Brown Rice with Garlicky Kale

This Black Beans & Brown Rice with Garlicky Kale is absolutely a satisfying and nutritious lunch idea. it is made with utmost delicious combination of ingredients. 
Course lunch
Cuisine American, Asian, fusion, Mexican
Keyword balck beans and brown rice recipe, black beans and brown rice, black beans brown rice, brown rice with garlicky kale, garlicky kale
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 287kcal
Author Gunjan


  • 2 tbsp olive oil
  • 1 tsp Fresh/dried garlic
  • 1 tsp white sesame seeds
  • 1 cup scallions/green onions
  • 2 cups chopped baby kale
  • 1 15 oz canned black beans ( drained and rinsed)
  • 1/2 tbsp crushed pepper flakes/chili flakes
  • 1/2 tsp cumin powder
  • 1 tsp salt or as per taste
  • 3 cups cooked brown rice
  • 1 tbsp hemp seeds


  • Heat oil in a pan, add garlic and sesame seeds, as soon as they start getting brown slow down the flame and add white portion of scallions.
  • Saute for few minutes in the low flame and add kale and saute again. Then add black beans. Mix well.
  • Mix in all the spices and saute again for few minutes. Toss in green portion of the green onions/spring onions/scallions and saute again.
  • Add brown rice and mix well so that the rice is fully coated. Cover and cook for 3 minutes or until done.
  • Take it out in a serving plate and garnish with hemp seeds.
  • Serve hot, or at room temperature or can be served cold. Can be prepared a day ahead and refrigerated and consumed the next day.


  • I personally prefer it cold so I always cook this recipe a day ahead and eat it next day for lunch.
  • Add white portion of the spring onions in the beginning and the green portion at the end for the distinct flavor of the onions.
  • This recipes comes out well with leftover cooked brown rice.
  • It lasts for about a week in the refrigerator in an air tight container. 
  • To make it oil free simply use 2 tbsp of vegetable broth instead to saute. 


Calories: 287kcal | Carbohydrates: 46g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 124mg | Fiber: 3g | Sugar: 1g | Vitamin A: 19IU | Calcium: 25mg | Iron: 2mg