simple beans and rice recipe

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

I’m so excited to share this simple beans and rice recipe with you. This dish is a staple in many cultures, and for good reason – it’s easy to make, delicious, and packed with nutrients. I first tried beans and rice when I was a kid, my grandmother used to make it for me all the time.

She would cook the beans from scratch, using dried beans that she soaked overnight, and then mix them with cooked rice. It was always a treat to eat it with her. As I grew older, I started making it myself, and I’ve never looked back.

There’s something about the combination of the soft beans and fluffy rice that just feels comforting to me. Plus, it’s so versatile – you can add in whatever spices or herbs you like, or mix in some veggies for extra flavor and nutrition. My family loves it when I make this dish for dinner, and we often have leftovers for lunch the next day too.

The best part? It’s incredibly easy to make – just cook the beans and rice together in a pot on the stovetop or in a slow cooker. You can’t get much simpler than that!

Over time, I’ve tweaked this recipe to suit our tastes – we like a bit of cumin and coriander to give it an extra boost of flavor. And honestly, who doesn’t love a good ol’ fashioned comfort food? This dish never fails to hit the spot when we’re feeling stressed or overwhelmed.

Simple Beans and Rice

4.5 from 1682 votes

A classic and comforting dish, simple beans and rice is a staple in many cuisines. This recipe combines fluffy rice with tender beans in a flavorful broth, making it a satisfying meal.

Prep Time10 mins
Cook Time35 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Main Ingredients

1 cup long grain white rice
1 can (15 oz) red kidney beans
2 cups low-sodium vegetable broth
1 medium onion
2 cloves garlic
1 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
Salt and pepper to taste
2 cups water

👨‍🍳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.
3Set the rice aside to drain.
4Finely chop the onion using a cutting board and knife.
5Mince the garlic cloves finely.
6Set them aside.
7Heat the olive oil in the saucepan over medium heat.
8Add the chopped onion and sauté until the onions are translucent and slightly softened, about 3-4 minutes.
9Add the minced garlic and sauté for an additional 1 minute, stirring frequently to prevent burning.
10Add the cumin and paprika to the saucepan and stir to combine with the onion and garlic.
11Cook for 1 minute, stirring constantly, until fragrant.
12Stir in the drained rice, kidney beans, vegetable broth, and water.
13Bring the mixture to a boil over high heat.
14Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer gently.
15Simmer the beans and rice for 25-30 minutes, or until the rice is tender and the liquid has been absorbed.
16Avoid lifting the lid during cooking, as this can release steam and affect the cooking process.
17Once the rice is cooked, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes.
18This allows the rice to steam and become even more tender.
19Fluff the rice with a fork and season with salt and pepper to taste.
20The dish should have a balanced flavor, with the rice being tender and the beans soft but not mushy.

🔧Equipment

Medium saucepan with lid
Cutting board
Knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 5g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 400mg🌾Total Carbs: 60g🥦Dietary Fiber: 10g🍬Sugars: 3g🥩Protein: 15g

📝Notes

Tips: For added flavor, you can use chicken broth instead of vegetable broth and add cooked chicken or other proteins.

This simple beans and rice recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a comforting meal after a long day.

The best part?

It’s incredibly easy to make ahead of time – simply cook the beans and rice together in a pot on the stovetop or in a slow cooker, then refrigerate or freeze until ready to serve.

❓ Frequently Asked Questions About Beans and Rice

Q: What type of beans should I use?

In this recipe, we recommend using uncooked kidney beans or black beans. You can also use other types of beans if you prefer, such as pinto or cannellini.

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

Yes, you can definitely use canned beans as a substitute. Just be aware that they may contain added salt or preservatives.

Q: How long does it take to cook the beans?

The cooking time will depend on whether you’re using dried or canned beans. If you’re using dried beans, plan for at least 6-8 hours of cooking time – either on the stovetop or in a slow cooker.

Q: Can I add other ingredients to this recipe?

This is where the magic happens! You can add all sorts of ingredients to make this dish your own. Some ideas include diced veggies (like onions, carrots, or bell peppers), chopped fresh herbs (such as cilantro or parsley), grated cheese (like cheddar or feta), or even cooked meats (like ground beef or chicken).

Q: Is this recipe suitable for vegetarians?

This recipe is perfect for vegetarians – just omit any added meats and enjoy!

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