Rice and Beans

Why You’ll Love This Recipe

• Simple and affordable ingredients
• Packed with protein and fiber
• Comforting and filling meal
• Easy to customize with spices and toppings
• Great for meal prep
• Naturally vegetarian and easy to make vegan
• Perfect as a side dish or main meal

Ingredients

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

• Long-grain rice
• Black beans or pinto beans
• Onion
• Garlic cloves
• Olive oil
• Vegetable or chicken broth
• Cumin
• Paprika
• Oregano
• Salt
• Black pepper
• Lime juice
• Fresh cilantro

Directions

1. Rinse the rice under cold water until the water runs clear.
2. Heat olive oil in a large skillet or pot over medium heat.
3. Add diced onion and cook until softened.
4. Stir in minced garlic and cook for about 1 minute.
5. Add the rice and cook briefly, stirring to coat it with oil and aromatics.
6. Pour in broth and bring to a boil.
7. Stir in cumin, paprika, oregano, salt, and black pepper.
8. Reduce heat to low, cover, and simmer until the rice is tender.
9. Stir in the beans and cook until heated through.
10. Finish with lime juice and fresh cilantro before serving.

Servings and timing

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Add diced tomatoes for extra flavor.
• Use red beans or kidney beans instead of black beans.
• Add cooked sausage or shredded chicken for extra protein.
• Make it spicy with jalapeños or hot sauce.
• Stir in corn or bell peppers for added texture.
• Serve with avocado slices or sour cream.

Storage/Reheating

Store leftover rice and beans in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave with a splash of water or broth to prevent drying out. The dish can also be frozen for up to 2 months.

FAQs

What type of beans work best for rice and beans?

Black beans, pinto beans, red beans, and kidney beans all work well depending on the flavor you prefer.

Can I use canned beans?

Yes, canned beans are convenient and work perfectly for this recipe.

Is rice and beans healthy?

Yes, it’s a nutritious dish packed with fiber, protein, and essential nutrients.

Can I make this dish vegan?

Absolutely. Use vegetable broth and avoid animal-based toppings.

What rice works best?

Long-grain white rice is commonly used, but brown rice also works.

How do I keep the rice from becoming mushy?

Use the correct liquid ratio and avoid overcooking.

Can I add meat to this recipe?

Yes, sausage, chicken, beef, or bacon are all delicious additions.

What can I serve with rice and beans?

It pairs well with grilled meats, roasted vegetables, fried plantains, or salads.

Can I freeze rice and beans?

Yes, it freezes very well for future meals.

How can I make the dish spicier?

Add cayenne pepper, jalapeños, chili powder, or hot sauce to increase the heat.

Conclusion

Rice and Beans is a simple yet satisfying dish that combines hearty ingredients with bold flavor and comforting texture. Whether served as a side dish or a complete meal, this versatile recipe is easy to prepare, budget-friendly, and perfect for everyday cooking.

Rice and Beans

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Rice and Beans is a comforting and versatile dish made with fluffy rice, hearty beans, and flavorful seasonings. Simple, affordable, and satisfying, this classic recipe is perfect as a side dish or a wholesome main meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Simmering
• Cuisine: Latin American
• Diet: Vegan

Ingredients

• 2 cups long-grain rice
• 2 cups black beans or pinto beans
• 1 onion, diced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 4 cups vegetable or chicken broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped

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Instructions

1. Rinse the rice under cold water until the water runs clear.
2. Heat the olive oil in a large skillet or pot over medium heat.
3. Add the diced onion and cook until softened.
4. Stir in the minced garlic and cook for about 1 minute.
5. Add the rice and cook briefly, stirring to coat it with oil and aromatics.
6. Pour in the broth and bring to a boil.
7. Stir in the cumin, paprika, oregano, salt, and black pepper.
8. Reduce the heat to low, cover, and simmer until the rice is tender.
9. Stir in the beans and cook until heated through.
10. Finish with lime juice and fresh cilantro before serving.

Notes

• Black beans, pinto beans, or kidney beans all work well in this recipe.
• Add diced tomatoes, corn, or bell peppers for extra flavor and texture.
• Jalapeños or hot sauce can be added for more heat.
• Use vegetable broth for a vegan-friendly version.
• Store leftovers in the refrigerator for up to 4 days.
• Freeze portions for up to 2 months for easy meal prep.

Nutrition

• Serving Size: 1 serving
• Calories: 320 kcal
• Sugar: 3 g
• Sodium: 520 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 9 g
• Protein: 10 g
• Cholesterol: 0 mg