Rice and Beans

Name: Rice and Beans
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 1 medium green bell pepper, diced; 4 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1/4 teaspoon cayenne pepper (optional); 2 (15-ounce) cans black beans or red kidney beans, drained and rinsed; 1 1/2 cups long-grain white rice, rinsed; 2 1/4 cups low-sodium chicken broth or vegetable broth; 1 cup water; 1 teaspoon salt, plus more to taste; 1/2 teaspoon black pepper; 1 bay leaf; 2 tablespoons tomato paste; 1 teaspoon apple cider vinegar; Fresh cilantro or parsley, for serving (optional); Lime wedges, for serving (optional)

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

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Rice and beans may be inexpensive, but there is no requirement that inexpensive food taste like it has accepted defeat. This pot starts with onion and green bell pepper softened in olive oil, then garlic, cumin, smoked paprika, oregano, cayenne, and tomato paste get a minute or two in the heat before any liquid arrives. That small bit of frying wakes up the spices and cooks the raw edge off the tomato paste, giving the broth more depth before the beans and rice ever enter the conversation.

Long-grain white rice cooks directly with black beans or kidney beans in broth and water, which means the grains absorb the seasoned liquid instead of being spooned next to a separate pile of beans at the end. Once the rice goes in, stir once, cover the pot, and leave the lid alone for 18 to 20 minutes. Every curious peek releases steam, and rice has enough responsibilities without also having to recover from surveillance. After a five-minute covered rest, a teaspoon of apple cider vinegar brightens the whole pot. Add cilantro and lime if you like, then serve it as a complete dinner or alongside whatever else is happening.

Prep10 minutes

Cook35 minutes

Total45 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

2 tablespoons olive oil
1 medium yellow onion, diced
1 medium green bell pepper, diced
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
2 (15-ounce) cans black beans or red kidney beans, drained and rinsed
1 1/2 cups long-grain white rice, rinsed
2 1/4 cups low-sodium chicken broth or vegetable broth
1 cup water
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1 bay leaf
2 tablespoons tomato paste
1 teaspoon apple cider vinegar
Fresh cilantro or parsley, for serving (optional)
Lime wedges, for serving (optional)

Instructions

1Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, for 5 to 6 minutes until softened and the onion is translucent.
2Add the minced garlic, cumin, smoked paprika, oregano, and cayenne (if using). Stir constantly for 60 seconds until fragrant. The garlic should smell toasty, not raw.
3Stir in the tomato paste and cook for another 2 minutes, stirring to coat the vegetables. This step deepens the flavor and gives the dish its color.
4Add the drained beans and stir to combine with the sofrito base. Pour in the broth and water. Add the salt, black pepper, and bay leaf. Stir everything together.
5Bring the mixture to a boil over medium-high heat. Add the rinsed rice, stir once to distribute, then reduce heat to low. Cover with a tight-fitting lid.
6Cook on low heat for 18 to 20 minutes without lifting the lid. The rice is done when it has absorbed all the liquid. If you hear it sizzling aggressively at the bottom, it's done — pull it off the heat immediately.
7Remove from heat and let the pot sit, still covered, for 5 minutes. This allows the steam to finish cooking the rice evenly. Cook poultry until the thickest piece reaches 165°F on an instant-read thermometer.
8Remove the bay leaf. Stir in the apple cider vinegar. Taste and adjust salt. Serve with fresh cilantro and lime wedges if desired.

Nutrition Information

Estimated per serving: 1 of 4 servings.

490Calories

17 gProtein

88 gCarbohydrates

8 gTotal Fat

1 gSaturated Fat

12 gFiber

3 gTotal Sugars

1310 mgSodium

0 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Rinse the rice before adding it. Skipping this step leaves extra starch in the pot and you'll end up with something that qualifies more as porridge than rice and beans.
The vinegar at the end is not optional in my household. A small splash of acid after cooking wakes up every other flavor in the pot — it's the difference between 'that was fine' and 'can I have more.'
If your heat runs hot and the rice sticks before it's cooked through, add two tablespoons of water to the pot, re-cover, and let it steam on low for another three minutes. That pot is not apologizing. Don't argue with it. Just add water.

Substitutions

black beans → red kidney beans, pinto beans, or navy beans All work well here. Red kidney beans give you something closer to classic red beans and rice. Pintos are softer and earthier. Use whatever you have.

chicken broth → vegetable broth A straight swap for a fully vegetarian version. Use a good-quality broth because it's doing most of the flavor work.

long-grain white rice → basmati rice Works beautifully and cooks in the same timeframe. Do not substitute brown rice without adjusting the liquid and cook time significantly — brown rice needs about 40 minutes and an extra half cup of liquid.

fresh garlic → 1 teaspoon garlic powder Only in an emergency. Add it with the other dried spices. Fresh garlic is doing something here that powder cannot fully replicate, but the dish will survive.

apple cider vinegar → fresh lime juice Squeeze half a lime into the pot at the end instead. Same acidic brightness, slightly fruitier.

Storage Instructions

Let leftovers cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days. To reheat, add 2 tablespoons of water per serving, cover, and microwave on medium power for 2 minutes, stirring once halfway through. Reheat on the stovetop over low heat with a splash of broth or water, stirring frequently. This dish also freezes well — portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Make Ahead

The sofrito base (onion, bell pepper, garlic, and spices with tomato paste) can be made up to 3 days ahead and stored in the refrigerator. When ready to cook, reheat the base in the pot over medium heat, add the beans and liquid, and proceed from step 4. The finished dish also holds very well and tastes better the next day once the flavors settle in.

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