good rice and beans recipe

Written BySheba G Updated On
good rice and beans recipe
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The Best good rice and beans recipe

I’ve been making this good rice and beans recipe for years, and it’s still a staple in our household. It’s a classic dish that originated in the Caribbean, where rice and beans are staples in many cuisines. The combination of flavors and textures is just perfect – the creamy rice pairs beautifully with the hearty, slightly sweet beans.

I love that it’s easy to make in large quantities, making it ideal for family gatherings or meal prep. The best part? It’s incredibly versatile – you can serve it as a main dish, a side, or even as a topping for other dishes like salads or tacos.

One of the key techniques to making great rice and beans is to use short-grain rice, which holds its shape better than long-grain rice. I also like to use a mixture of beef broth and water to give the rice and beans a rich, savory flavor. And don’t forget to add some aromatics like onions and garlic to give it an extra depth of flavor.

I’ve experimented with various types of beans over the years, but I find that pinto beans work best in this recipe. They have a slightly sweet flavor that complements the rice perfectly. You can also customize the recipe by adding your favorite spices or herbs – I like to add some cumin and chili powder for a bit of heat.

This recipe makes about 6 servings, which is perfect for our family of four. I often double or triple the recipe when we’re hosting guests or need leftovers for the week.

Classic Rice and Beans

Classic Rice and Beans

4.9 from 1788 votes

A comforting and flavorful dish of rice and beans, perfect for a hearty meal. This recipe combines tender beans with fluffy rice in a savory tomato-based sauce.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Beans

1 lb dried pinto beans
6 cups water
1 tsp salt

For the Rice

2 cups long-grain white rice
4 cups water
1 tsp salt

For the Seasoning

2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp black pepper

👨‍🍳Directions

1Rinse the dried pinto beans under cold water and pick out any debris.
2Place the beans in a large pot and cover with 6 cups of water.
3Add 1 tsp of salt and bring to a boil over high heat.
4Once boiling, reduce the heat to medium-low, cover, and let the beans simmer for about 45 minutes, or until they are tender and can be easily mashed with a fork.
5Ensure the water level remains consistent, adding more water if necessary.
6Skim any foam that rises to the top during cooking.
7While the beans are cooking, rinse the rice under cold water until the water runs clear.
8This helps to remove excess starch and prevents the rice from becoming too sticky.
9In a medium pot, combine the rice with 4 cups of water and 1 tsp of salt.
10Bring to a boil over high heat.
11Once boiling, reduce the heat to low, cover, and let the rice simmer for about 15-20 minutes, or until the water is fully absorbed and the rice is tender.
12Fluff the rice with a fork and set aside.
13In a large skillet, heat the olive oil over medium heat.
14Add the diced onion and cook until softened and translucent, about 5 minutes.
15Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
16Stir in the diced tomatoes, cumin, smoked paprika, dried oregano, and black pepper.
17Cook for 2-3 minutes, allowing the flavors to meld together.
18The mixture should darken slightly and reduce in volume.
19Once the beans are tender, drain any excess water and add them to the skillet with the tomato mixture.
20Stir well to combine, ensuring the beans are evenly coated in the sauce.
21Cook for an additional 5 minutes, allowing the beans to absorb the flavors.
22If the mixture becomes too dry, add a small amount of water to maintain a saucy consistency.
23Taste and adjust the seasoning if necessary.
24Add the cooked rice to the skillet with the beans and tomato mixture.
25Stir gently to combine, ensuring the rice is well incorporated into the dish.
26Cook for an additional 2-3 minutes, allowing the rice to absorb some of the sauce and become slightly heated through.
27If the mixture becomes too dry, add a small amount of water to maintain a saucy consistency.
28Serve hot and enjoy.

🔧Equipment

Large pot
Medium pot
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 45g🥦Dietary Fiber: 10g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute black beans or kidney beans for a different flavor profile. For added heat, include a diced jalapeño or a pinch of cayenne pepper in the seasoning mixture. To make this dish in a slow cooker, combine all ingredients except the rice and cook on low for 8 hours. Add the rice during the last 30 minutes of cooking.

This good rice and beans recipe is always a hit with my family and friends – it’s easy to make in large quantities, versatile enough to serve as a main dish or side, and packed with nutrients from the rice and beans.

One of my favorite things about this recipe is how well it reheats – simply warm it up in the microwave or on the stovetop when you’re ready to eat.

For storage ideas, you can refrigerate leftover rice and beans for up to 3 days or freeze them for up to 2 months.

❓ Frequently Asked Questions About Rice and Beans

Q: What type of beans should I use?

For this recipe, I recommend using pinto beans. They have a slightly sweet flavor that complements the rice perfectly.

Q: Can I use short-grain brown rice instead of white rice?

Yes, you can use short-grain brown rice instead of white rice. However, keep in mind that brown rice will give your dish a slightly nuttier flavor.

Q: How do I store leftover rice and beans?

You can store leftover rice and beans in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

Q: Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Simply cook the rice and beans on low for 6-8 hours or on high for 3-4 hours.

Q: What are some variations on this recipe?

You can customize this recipe by adding your favorite spices or herbs. Some ideas include adding cumin and chili powder for a bit of heat, or using different types of beans like black beans or kidney beans.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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