rice and bean recipe

Written BySheba G Updated On
rice and bean recipe
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The Best rice and bean recipe

I’ve always been a fan of simple, comforting dishes that bring people together. The rice and bean recipe is one of those classic recipes that never fails to satisfy. It’s a staple in many cuisines, but I think it’s especially great in its Mexican-American form.

This recipe has been passed down through generations, and it’s easy to see why – it’s just so delicious and versatile. When I’m short on time, I love whipping up a big batch of this rice and bean mixture to serve with everything from tacos to grilled meats. My family adores it, and it’s become a staple in our household.

One of the things I love most about this recipe is how easily it can be customized to suit different tastes and dietary needs. Want some heat? Add some diced jalapenos or red pepper flakes.

Need more protein? Throw in some cooked chicken or beans. It’s that easy!

And let’s not forget about the health benefits – this dish is packed with fiber, vitamins, and minerals from the beans and rice, making it a nutritious choice for anyone looking for a quick, satisfying meal.

Classic Rice and Bean Stew

Classic Rice and Bean Stew

4.8 from 996 votes

A hearty and flavorful stew made with rice and beans, perfect for a comforting meal. 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 rice
2 cups water

For the Beans

1 can (15 oz) black beans
1 can (15 oz) kidney beans

For the Stew

1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 tbsp olive oil
1 tsp cumin
1 tsp chili powder
1 tsp paprika
Salt and pepper to taste
2 cups vegetable broth

👨‍🍳Directions

1Rinse the rice thoroughly under cold water until the water runs clear.
2This removes excess starch and helps prevent the rice from becoming mushy.
3Set the rice aside to drain.
4In a large pot, heat the olive oil over medium heat until it shimmers.
5Add the diced onion, bell pepper, and minced garlic.
6Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 5 minutes.
7Add the cumin, chili powder, and paprika to the pot.
8Stir well to combine the spices with the vegetables.
9Cook for 1 minute, stirring constantly, until the spices are fragrant.
10Add the diced tomatoes, black beans, kidney beans, and vegetable broth.
11Stir well to combine.
12Bring the mixture to a boil.
13Reduce the heat to low, cover the pot, and let it simmer for 10 minutes.
14Add the rinsed rice to the pot.
15Stir gently to combine the rice with the bean mixture.
16Cover the pot and let it simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
17Stir occasionally to prevent the rice from sticking to the bottom of the pot.
18If the stew becomes too dry before the rice is cooked, add a little more water or broth.
19Once the rice is tender and the stew has thickened, remove the pot from the heat.
20Let the stew rest, covered, for 5 minutes.
21This allows the flavors to meld together and the stew to thicken slightly.
22Taste and adjust the seasoning with salt and pepper as needed.
23Serve the rice and bean stew hot, garnished with chopped fresh cilantro if desired.

🔧Equipment

Large pot with lid
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 6g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 60g🥦Dietary Fiber: 12g🍬Sugars: 8g🥩Protein: 18g

📝Notes

Tips: For a spicier stew, add 1-2 diced jalapeños with the other vegetables. For a smoother stew, use an immersion blender to partially blend the beans and tomatoes before adding the rice.

Watch Video Of How Classic Rice and Bean Stew Works

This rice and bean recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick weeknight dinner solution.

It’s easy to make ahead of time, store in the fridge for later use, or even freeze for up to three months.

My kids love helping me prepare this dish because they get to mash the cooked beans with their favorite seasonings before mixing them with the fluffy cooked rice.

❓ Frequently Asked Questions About Rice and Bean Stew

Q1: What is the origin of the rice and bean recipe?

This dish has its roots in Latin American cuisine, where rice and beans were staple ingredients due to their high nutritional value and affordability.

Q2: What are the health benefits of eating rice and beans?

Rice and beans are an excellent source of fiber, vitamins, and minerals. They are low in fat and calories but high in complex carbohydrates, making them an ideal choice for people looking to manage their weight or follow a plant-based diet.

Q3: Can I use any type of bean for this recipe?

Yes, you can use various types of beans such as black beans, kidney beans, or pinto beans. However, black beans are a popular choice due to their rich flavor and versatility.

Q4: How do I store leftover rice and bean mixture?

Air-tight containers or zip-top plastic bags are ideal for storing leftover rice and bean mixture. You can store it in the refrigerator for up to three days or freeze it for up to three months.

Q5: Can I reheat cooked rice and beans safely?

Yes, you can reheat cooked rice and beans safely by warming them to an internal temperature of at least 165°F (74°C) using your oven or microwave.

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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