One Pot Rice and Beans

Why You’ll Love This Recipe

• Easy to make – Minimal prep and only one pot needed.
• Budget-friendly – Uses affordable and pantry-friendly ingredients.
• Packed with flavor – Infused with delicious spices and seasonings.
• Nutritious – A great source of protein, fiber, and essential nutrients.
• Versatile – Easily adaptable to different flavors and add-ins.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Rice (white or brown)
• Canned or cooked beans (black beans, kidney beans, or pinto beans)
• Onion, chopped
• Garlic, minced
• Bell pepper, diced
• Diced tomatoes (canned or fresh)
• Vegetable or chicken broth
• Olive oil
• Ground cumin
• Paprika
• Chili powder
• Salt and pepper
• Fresh cilantro (optional, for garnish)
• Lime wedges (optional, for serving)

Directions

1. Sauté the aromatics – In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion, garlic, and bell pepper. Cook until softened.
2. Add the spices – Stir in cumin, paprika, chili powder, salt, and pepper. Cook for a minute until fragrant.
3. Combine the ingredients – Add the diced tomatoes, beans, and rice. Stir well to coat everything in the spices.
4. Pour in the broth – Add vegetable or chicken broth, ensuring the rice is fully submerged. Bring to a gentle boil.
5. Simmer – Reduce the heat to low, cover, and let it cook until the rice is tender and has absorbed all the liquid (about 20-25 minutes for white rice, 40-45 minutes for brown rice).
6. Fluff and serve – Once the rice is cooked, fluff it with a fork. Garnish with fresh cilantro and serve with lime wedges if desired.

Servings and Timing

• Servings: 4-6
• Prep time: 10 minutes
• Cook time: 30-40 minutes (depending on rice type)
• Total time: 40-50 minutes

Variations

• Spicy Kick – Add jalapeños or red pepper flakes for extra heat.
• Protein Boost – Stir in cooked sausage, shredded chicken, or tofu.
• Different Beans – Try navy beans, chickpeas, or a mix of beans.
• Cheesy Twist – Sprinkle with shredded cheese before serving.
• Mexican Style – Add corn and top with avocado slices.

Storage/Reheating

• Refrigerator – Store leftovers in an airtight container for up to 4 days.
• Freezer – Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating – Warm in a pan over medium heat with a splash of broth or water. Microwave in 30-second intervals, stirring in between.

FAQs

Can I use brown rice instead of white rice?

Yes, but it will take longer to cook (about 40-45 minutes) and may require extra broth.

Can I make this dish in a slow cooker?

Yes! Cook on low for 4-5 hours or high for 2-3 hours, ensuring there’s enough liquid for the rice to absorb.

What beans work best for this recipe?

Black beans, kidney beans, and pinto beans are great choices, but you can use any type you like.

Can I add meat to this recipe?

Absolutely! Sausage, shredded chicken, or ground beef work well in this dish.

Is this dish gluten-free?

Yes, as long as the broth and spices you use are gluten-free.

How do I prevent the rice from sticking to the bottom?

Stir occasionally and ensure there’s enough liquid in the pot. Using a heavy-bottomed pot also helps.

Can I make this recipe ahead of time?

Yes! It stores well and tastes even better the next day.

What can I serve with rice and beans?

Serve with a side of cornbread, tortillas, or a simple green salad.

Can I use canned tomatoes instead of fresh?

Yes, canned diced tomatoes work perfectly and add great flavor.

How can I make this dish oil-free?

Sauté the vegetables in a bit of broth instead of oil.

Conclusion

One Pot Rice and Beans is a simple yet satisfying meal that’s easy to prepare, packed with flavor, and highly customizable. Whether you enjoy it as a main dish or a side, this recipe is perfect for busy days when you need a nutritious and delicious meal with minimal effort. Try it today and make it your own with your favorite variations!