Easy & Delicious Rice And Beans Recipe!

I’m sharing a Simple Beans Recipe that shows how a few pantry staples and almost no effort produce an affordable weeknight meal your family will ask for again.

I’m always chasing recipes that stretch a dollar and still taste like you paid more. This Easy & Delicious Rice And Beans Recipe does exactly that.

With simple long-grain white rice and a can of black beans you get big flavor from very little effort. It’s not your Rice Beans And Cheese mashup or some Goya Rice And Beans Recipe ripoff, it’s a humble bold weeknight fix that somehow feels new.

Even if you burn rice sometimes, this one forgives you. Try it once and I bet it’ll be on replay for busy nights.

Ingredients

• Long grain rice gives steady carbs and comfort, it’s cheap and filling.
• Beans pack protein fiber and iron, keep you full and add earthy bite.
• Yellow onion adds sweetness and savory depth, cooks down into soft gold.
• Green pepper brings crisp freshness and tiny bitter notes for balance.
• Garlic gives bright pungent aromatics, small amount goes a long way.
• Low sodium broth steeps rice with savory flavor without drowning ingredients.
• Cilantro and lime finish gives fresh herby zing and bright acidity.
• Olive oil adds silkiness and helps flavors bloom, small drizzle is enough.
• Cumin chili powder and smoked paprika layer warmth smokiness and gentle heat.

Ingredient Quantities

• 1 cup long-grain white rice
• 2 tablespoons olive oil or vegetable oil
• 1 medium yellow onion
• 1 green bell pepper
• 2 cloves garlic
• 1 (15 oz) can black beans or pinto beans
• 2 cups low-sodium chicken broth or vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 bay leaf (optional)
• 1 lime (optional)
• 2 tablespoons fresh cilantro (optional)

How to Make this

1. Rinse 1 cup long grain white rice under cold water until it runs clear, then drain; drain and rinse the 1 (15 oz) can of beans too and save a little of the bean liquid in case you need it later.

2. Dice 1 medium yellow onion and 1 green bell pepper, mince 2 cloves garlic, set aside.

3. Heat 2 tablespoons olive oil or vegetable oil in a medium pot over medium heat, add the onion and bell pepper and cook about 4 to 5 minutes until soft and starting to brown, add the garlic for the last 30 seconds so it doesnt burn.

4. Add the drained rice to the pot and toast it, stirring for about 1 to 2 minutes until the edges look a bit translucent, this keeps the rice from getting mushy.

5. Sprinkle in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper, stir so the spices coat the rice and veggies.

6. Pour in 2 cups low sodium chicken broth or vegetable broth, add 1 bay leaf if using, scrape up any browned bits from the bottom, then bring to a boil.

7. Reduce heat to low, cover tightly and simmer gently for 18 to 20 minutes or until the liquid is absorbed and rice is tender, try not to lift the lid while it cooks.

8. In the last 5 minutes of cooking, stir in the drained beans and a splash of the reserved bean liquid or water to keep things saucy, cover and finish cooking so the beans heat through.

9. Remove from heat, discard the bay leaf, let sit covered 5 minutes, then fluff with a fork; stir in 2 tablespoons chopped fresh cilantro and squeeze the juice of 1 lime over top, taste and adjust salt and pepper before serving.

Equipment Needed

1. Medium pot with a tight fitting lid (2 to 3 qt) — for cooking the rice and beans
2. Fine mesh sieve or colander to rinse the rice and drain the beans
3. Cutting board and a sharp chef’s knife for chopping onion, pepper and garlic
4. Measuring cups and measuring spoons for rice, broth and spices
5. Wooden spoon or heatproof spatula for stirring and toasting the rice
6. Can opener for the beans
7. Fork for fluffing the rice and a serving spoon for plating
8. Small bowl or cup to save a bit of the bean liquid and a citrus reamer or fork to juice the lime

FAQ

Easy & Delicious Rice And Beans Recipe! Substitutions and Variations

• Rice: you can use brown rice (needs more liquid and longer cook time, about 2 to 2 1/2 times the water and ~40 min), or jasmine/basmati for a fragrant swap (same method as white), or quinoa for extra protein (use ~1 to 1.75 cups liquid, cooks faster).
• Beans: swap black or pinto for kidney, cannellini, or chickpeas, or use cooked lentils for a different texture. If you use dried beans soak/cook them first, or just use canned 1 for 1.
• Broth: use water plus a bouillon cube or paste, or substitute chicken broth with vegetable broth to keep it vegetarian, or add a splash of soy sauce for extra umami but reduce added salt.
• Lime / cilantro: replace lime with lemon juice if that’s what you got, and swap cilantro for flat-leaf parsley or chopped green onion if you don’t like cilantro, it still brightens the dish.

Pro Tips

1. Rinse and drain the rice really well, then let it sit in a fine mesh strainer for a few minutes so it loses surface water. This makes it toast and separate better when it hits the hot oil, and you wont get that gluey texture.

2. Toast the rice and spices just until they smell nutty, but dont let garlic burn. If the pan gets too hot, pull it off briefly, or add a splash of broth to stop browning without cooling everything down too much.

3. Warm the drained beans separately before adding them. Gently fold in warm beans at the end so they keep their shape and dont turn mushy, and save a little of the can liquid to loosen things if it looks dry.

4. Let the pot rest covered for at least five minutes, then fluff with a fork. If you want extra fluffy grains, open the lid and loosely drape a clean kitchen towel over the pot for a minute to absorb excess steam before fluffing.