Rice and beans is a classic dish loved worldwide for its simplicity, flavor, and nutrition. It combines cooked rice with beans—usually black, kidney, or pinto beans—seasoned with herbs and spices to create a filling meal. This dish is a staple in many cultures, from Latin America to the Caribbean, and it’s popular because it’s affordable, easy to prepare, and packed with protein and fiber. Whether you want a quick weekday dinner or a comfort food favorite, rice and beans never disappoints.
Quick Facts
Here’s a quick overview to get you started:
| Course | Cuisine | Difficulty | Servings | Prep Time | Cooking Time | Calories |
|---|---|---|---|---|---|---|
| Main Course | Latin American | Easy | 4 | 10 mins | 30 mins | 350 kcal |
Equipment Needed
Making rice and beans is straightforward, but having the right equipment helps:
- Medium or large pot with a lid (for cooking rice)
- Medium saucepan or skillet (for cooking beans and sautéing spices)
- Measuring cups and spoons
- Strainer or colander (for rinsing beans and rice)
- Wooden spoon or spatula (for stirring)
- Knife and cutting board (for chopping onions, garlic, or other ingredients)
- Stove or cooktop
Using a pot with a tight-fitting lid ensures your rice cooks evenly. If you want to speed things up, a pressure cooker or Instant Pot can be handy for cooking beans from scratch.
Ingredients
You’ll need these basic ingredients for a tasty rice and beans dish:
- 1 cup long-grain white rice (or brown rice for a healthier option)
- 1 can (15 oz) black beans or pinto beans, drained and rinsed (or 1 cup dried beans, soaked and cooked)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil or vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 2 cups water or vegetable broth (for cooking rice)
- Fresh cilantro or parsley (optional, for garnish)
- Lime wedges (optional, for serving)
Instructions
- Prepare the Rice: Rinse the rice under cold water until the water runs clear. In a pot, bring 2 cups of water or broth to a boil. Add the rice and a pinch of salt, reduce heat to low, cover, and simmer for 15–20 minutes until the rice is tender.
- Cook the Beans and Aromatics: While rice cooks, heat oil in a skillet over medium heat. Add onions and garlic, sauté until soft. Stir in cumin and paprika, cook for 1 minute to release the flavors.
- Add Beans: Mix in the beans, season with salt and pepper, and heat through for about 5 minutes.
- Combine and Serve: Fluff the rice with a fork, then gently fold in the beans mixture. Garnish with fresh herbs and serve with lime wedges.
Essential Note
Use fresh spices for the best flavor; pre-ground spices lose potency over time. If you use dried beans, soak them overnight and cook separately until tender before adding to the dish. Adjust the water quantity if you use brown rice—it requires more liquid and longer cooking. Rinsing the rice removes excess starch and prevents clumping. You can also add diced bell peppers or tomatoes for extra color and nutrition. Always taste as you go to balance seasoning perfectly.
