Name: Rice and Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Latin American
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 bell pepper, diced; 1 cup long grain white rice; 2 cups vegetable broth; 1 can black beans (15 oz), undrained; 1 teaspoon ground cumin; 1 teaspoon paprika; Salt and pepper to taste; 1 tablespoon lime juice; 2 tablespoons fresh cilantro, chopped

Few dishes are as universally comforting and adaptable as a hearty bowl of rice and beans. It’s a recipe that transcends cultures, bringing warmth and flavor to the table with just a few pantry staples. Whether you grew up on this dish or are discovering it for the first time, rice and beans deliver simplicity at its most nourishing.

This version leans into bold seasoning, perfectly cooked grains, and tender beans for a one-pot wonder that works as a side or a main. It’s also a budget-friendly, meatless staple that stores like a dream and tastes even better the next day.

Why You’ll Love This Rice and Beans

This recipe is one of those dependable, go-to meals that checks all the boxes. It’s easy to make, made with affordable ingredients, and naturally gluten-free and vegetarian. The flavors can be customized easily, allowing you to add heat, herbs, or swap beans depending on what’s in your pantry. It’s also protein-packed, fiber-rich, and hearty enough to serve as a full meal.

What Kind of Rice and Beans Should I Use?

Long-grain white rice is typically used for this recipe because it holds its shape and fluffs up nicely. Basmati or jasmine rice also work well. As for beans, black beans, pinto beans, or kidney beans are all great choices. Canned beans are convenient and work just fine, but if you prefer to cook your own dried beans, go for it—just be sure they’re tender and well-seasoned.

Ingredients for the Rice and Beans

The beauty of rice and beans is that the ingredients are simple and flexible. You probably already have most of them in your kitchen.

Olive oil – For sautéing the vegetables and adding richness.

Onion – Brings sweetness and depth to the dish.

Garlic – Adds essential aroma and savory bite.

Bell pepper – A pop of color and sweetness to brighten the dish.

Long grain white rice – The foundation of the recipe that soaks up all the flavors.

Vegetable broth – Enhances flavor while cooking the rice.

Canned black beans – Provide protein, fiber, and creaminess.

Cumin – Warm and earthy spice that deepens the flavor.

Paprika – Adds a gentle smokiness.

Salt and pepper – To season the whole dish to taste.

Lime juice – Adds brightness and balances the richness.

Fresh cilantro – Finishes the dish with freshness and a touch of green.

How To Make the Rice and Beans

Step 1: Sauté the Aromatics

Heat olive oil in a large skillet or saucepan over medium heat. Add chopped onion and bell pepper, and cook until softened, about 5 minutes. Stir in minced garlic and cook another minute.

Step 2: Toast the Rice

Add the uncooked rice to the pan and stir it into the vegetables. Let it toast for 2 to 3 minutes, which adds a bit of nuttiness to the rice.

Step 3: Simmer Everything Together

Pour in the vegetable broth, add black beans (with their liquid), cumin, paprika, salt, and pepper. Stir everything together and bring to a boil.

Step 4: Cover and Cook

Reduce the heat to low, cover the pan with a lid, and let everything simmer for 18 to 20 minutes. Do not lift the lid during this time so the rice steams properly.

Step 5: Fluff and Finish

Once the liquid is absorbed and the rice is tender, remove from heat and let sit (covered) for 5 minutes. Fluff with a fork, squeeze in fresh lime juice, and sprinkle with chopped cilantro before serving.

How to Serve and Store Rice and Beans

This recipe makes about 4 to 6 servings, depending on how it’s portioned and served. It’s perfect as a meatless main, but also makes a hearty side alongside grilled meat or roasted vegetables.

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of water or broth to loosen it back up. It also freezes well for up to 3 months—just thaw in the fridge overnight before reheating.

What to Serve With Rice and Beans?

Grilled Chicken Thighs

Seasoned and charred chicken thighs make a perfect protein boost with this dish.

Fried Plantains

Sweet and caramelized, they contrast beautifully with the savory rice and beans.

Guacamole or Avocado Slices

The creaminess of avocado adds richness and balances the spices.

Roasted Vegetables

Zucchini, cauliflower, or sweet potatoes pair wonderfully and add more texture.

Cornbread or Corn Tortillas

For a Southern or Latin twist, serve alongside bread for scooping.

Pico de Gallo

A zesty, fresh topping that brightens up every bite.

Shredded Cheese or Sour Cream

Top your bowl with a little indulgence if you’re craving comfort food mode.

Want More One-Pot Dinner Ideas?

If rice and beans is your jam, try these other comforting, easy weeknight stars:

Save This Recipe For Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go with black beans or pinto? Add hot sauce or keep it mild?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other make the most of pantry cooking.

Explore beautifully curated health-boosting dinners on Janet Dishes on Pinterest and discover your new go-to for feel-good comfort food.

Conclusion

Rice and beans is that kind of recipe you can count on. It’s dependable, satisfying, and endlessly customizable. Whether you’re feeding a family, meal-prepping for the week, or simply craving something cozy without breaking the bank, this dish delivers.