simple rice and beans recipe

Written ByJenny Smyth Posted on
simple rice and beans recipe
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The Best simple rice and beans recipe

I’ve been making this simple rice and beans recipe for years, and it’s a staple in our household. It’s a dish that originated in Latin America, where it’s often served as a main course or used as a filling for tacos and burritos.

The combination of fluffy white rice and creamy black beans is a match made in heaven. I love how this recipe is so versatile – you can serve it with a variety of toppings, from diced tomatoes and shredded cheese to sliced avocado and sour cream.

My kids adore it, and it’s one of the few meals they’ll actually eat without complaint. The best part?

It’s incredibly easy to make, requiring just a few ingredients and some basic cooking techniques. In fact, I often make a big batch of it on the weekends and reheat it throughout the week for quick lunches or dinners.

Plus, it’s a great way to get some fiber and protein into our diets without having to think too hard about what we’re eating.

Simple Rice and Beans

Simple Rice and Beans

4.5 from 1591 votes

A comforting and easy-to-make dish combining fluffy rice and creamy beans, seasoned with aromatic spices. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Rice

1 cup long grain white rice
2 cups water
1 tsp salt

For the Beans

1 can (15 oz) red kidney beans
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1 tsp paprika
1 can (14.5 oz) diced tomatoes

For Garnishing

2 tbsp chopped fresh cilantro
1 tbsp olive oil

👨‍🍳Directions

1Rinse the rice under cold water until the water runs clear.
2This helps to remove excess starch and prevents the rice from becoming too sticky.
3Add rice, water, and salt to a medium saucepan.
4Bring to a boil over high heat.
5Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer gently for 18-20 minutes.
6Do not lift the lid during this time.
7After 18-20 minutes, remove from heat and let it rest, covered, for an additional 10 minutes.
8Fluff the rice with a fork and set aside.
9While the rice is cooking, heat the olive oil in a large skillet over medium heat.
10Add the chopped onion and cook, stirring occasionally, for 3-5 minutes until the onions are softened and translucent.
11Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
12Stir in the cumin, chili powder, and paprika.
13Cook for 30 seconds, stirring constantly to prevent burning.
14Add the diced tomatoes and kidney beans, including the liquid from the cans.
15Stir well to combine.
16Bring the mixture to a simmer, then reduce the heat to medium-low.
17Let it cook, uncovered, for 15-20 minutes, stirring occasionally.
18The mixture should thicken slightly and the flavors should meld together.
19Taste and adjust the seasoning if needed.
20To serve, spoon the cooked rice onto plates and top with the bean mixture.
21Garnish with chopped fresh cilantro.

🔧Equipment

Medium saucepan with lid
Large skillet
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 7g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 55g🥦Dietary Fiber: 10g🍬Sugars: 3g🥩Protein: 15g

📝Notes

Tips: For added flavor, you can use chicken or vegetable broth instead of water to cook the rice. If you prefer a spicier dish, add a pinch of cayenne pepper to the bean mixture.

Watch Video Of How Simple Rice and Beans Works

This simple rice and beans recipe is a game-changer for any occasion – whether you’re hosting a family gathering or just need a quick weeknight dinner. The best part?

It’s incredibly easy to store and reheat, making it perfect for meal prep or last-minute meals. Simply refrigerate or freeze the leftovers for later use, then reheat them in the microwave or on the stovetop when you’re ready.

❓ Frequently Asked Questions About Rice and Beans

Q: What type of rice is best for this recipe?

For this recipe, I prefer to use long-grain white rice. It holds its shape well after cooking and has a slightly firmer texture than other types of rice.

Q: Can I use canned beans instead of cooking them from scratch?

While canned beans are convenient, they often contain added salt and preservatives that can affect the flavor of the dish. If you do choose to use canned beans, be sure to rinse them thoroughly before adding them to the recipe.

Q: How do I prevent the beans from becoming mushy?

This is one of the most common issues people have with making rice and beans from scratch. To avoid mushy beans, make sure to cook them until they’re tender but still hold their shape.

Q: Can I add other ingredients to this recipe?

Of course! This recipe is highly customizable. Feel free to add diced onions, chopped bell peppers, or sliced jalapeños to give it some extra flavor.

Q: How long does this recipe keep in the fridge?

This recipe will keep in the fridge for up to 5 days when stored in an airtight container.

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