simple rice and beans recipe
The Best simple rice and beans recipe
Easy Rice and Beans Bowl
A simple, flavorful dish combining tender rice and hearty beans in a savory tomato-based sauce. Perfect for a quick weeknight meal with minimal effort.
🥘Ingredients
- 1 lb dried pinto beans, rinsed
- 1 lb white rice, uncooked
- 1 (15 oz) can diced tomatoes with green chiles
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 cup vegetable broth
- 1 tbsp olive oil
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
👨🍳Directions
-
1
Place the rinsed pinto beans in a large pot and cover with cold water by two inches. Bring to a boil, then reduce heat to low, cover, and let simmer for 2 hours or until beans are tender. Drain and set aside. -
2
While the beans cook, rinse the white rice thoroughly under cold water to remove excess starch. In a medium saucepan, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until fragrant (about 3 minutes). -
3
Add the diced tomatoes with green chiles, cumin, smoked paprika, and vegetable broth to the saucepan. Bring to a simmer, then reduce heat to low. Let it cook for 10 minutes to thicken slightly. -
4
While the sauce simmers, rinse the cooked beans again to remove any excess water. Add the drained beans and cooked rice to the saucepan. Stir well to combine, then heat through for 5 minutes. -
5
Adjust seasoning with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired.
🔧Equipment
- Large pot
- Medium saucepan
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Rice and Beans Bowl Works
❓ Frequently Asked Questions About Rice and Beans Bowl
1. Why does my rice turn out mushy?
Use the right water-to-rice ratio: for every cup of rice, use 1 ½ cups of water. Let it sit covered for 10 minutes after boiling before fluffing. If it’s still too soft, try cooking it in a rice cooker or Instant Pot with the “one-pot” setting for longer steam time.
2. Can I substitute canned beans for fresh?
Absolutely! Rinse and drain canned beans (like pinto or black) well to remove excess sodium. If using dried beans, soak them overnight and drain before cooking. Just be aware that canned beans may have slightly different texture and seasoning.
3. How do I keep the flavors balanced if I’m not a seasoning expert?
Start with a simple blend: 1 teaspoon each of cumin, smoked paprika, and garlic powder. Add a pinch of salt and black pepper. For extra depth, stir in 1 tablespoon of lime juice or a splash of hot sauce at the end. Let flavors meld for at least 15 minutes before serving.
4. Is this recipe gluten-free?
Yes, as long as you use certified gluten-free rice and canned beans (check labels for cross-contamination warnings). Skip any added flour or breadcrumbs in the recipe if they’re not gluten-free.
5. Can I make this ahead of time?
Yes! Cook the rice and beans separately, cool completely, and store in airtight containers for up to 3 days. Reheat gently with a splash of water or broth to restore moisture. For best texture, serve the next day.
