I wrote my Simple Beans Recipe to show how a handful of pantry staples can be turned into a reliable, budget-friendly weeknight dish that even beginners can pull off.
I always keep long grain white rice and black beans in the pantry for nights when I need something fast. This Easy & Delicious Rice And Beans Recipe makes real, satisfying food without drama.
I used to rely on the boxed Goya Rice And Beans Recipe, until I started making small changes and realized it could taste so much better. If you like Rice Beans And Cheese combos or single pan dinners that fill you up, this might be the thing you make on repeat.
I won’t lie, it feels dumb simple, but people ask me for the recipe again and again.
Ingredients
- Rice: Packs carbs for energy, light texture, soaks up flavors, low fat.
- Black beans: High in fiber and protein, hearty, keeps you full longer, very nutritious.
- Onion: Adds sweetness and depth when cooked, contains antioxidants, low calorie.
- Garlic: Strong savory punch, immune boosting compounds, use sparingly or it overwhelms.
- Bell pepper: Bright crunch, slight sweetness, vitamin C boost, colorful and fresh.
- Lime juice: Tangy acid lifts flavors, adds brightness, helps balance richness.
- Cumin and smoked paprika: Earthy, smoky warmth, small amounts add big flavor.
- Oil: Adds fat for mouthfeel, helps sauté, choose olive for more flavor.
- Cilantro: Fresh herbal brightness, slightly citrusy, chopped cilantro adds late freshness.
Ingredient Quantities
- 1 cup long grain white rice
- 1 tablespoon vegetable oil or olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 3/4 cups low sodium chicken or vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 bay leaf (optional)
- 1 tablespoon lime juice (about 1/2 lime)
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 small red bell pepper, diced (optional)
How to Make this
1. Rinse 1 cup long grain white rice under cold water until the water runs pretty clear, then drain well.
2. Heat 1 tablespoon vegetable or olive oil in a medium saucepan over medium heat, add 1 small chopped yellow onion and 1 small diced red bell pepper if using, cook about 4 to 5 minutes until soft and starting to brown.
3. Stir in 2 minced garlic cloves and cook 30 to 45 seconds till fragrant, careful not to burn it.
4. Add the drained rice to the pan and toast it for one to two minutes while stirring, then mix in 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1 teaspoon kosher salt and 1/4 teaspoon black pepper so the spices coat the rice.
5. Pour in 1 3/4 cups low sodium chicken or vegetable broth and add 1 bay leaf if you want, bring everything to a gentle boil, give it a quick stir to loosen any stuck bits.
6. Cover the pot, turn the heat to low, and simmer undisturbed for about 18 minutes or until the liquid is absorbed and the rice is tender. dont lift the lid too often or it will take longer.
7. While the rice cooks, drain and rinse one 15 ounce can black beans. When the rice is done, remove the pot from heat, discard the bay leaf, stir in the black beans and 1 tablespoon lime juice, then fluff gently with a fork.
8. Let it sit covered for 5 minutes so flavors meld, then stir in 2 tablespoons chopped fresh cilantro if using, taste and adjust salt or lime if needed, serve warm.
Equipment Needed
1. Medium saucepan with a tight‑fitting lid, about 2 to 3 qt, for cooking the rice
2. Fine‑mesh sieve or small colander to rinse the rice and drain the beans
3. 1‑cup measuring cup and measuring spoons for broth and spices
4. Chef’s knife and a cutting board for onion, pepper and cilantro
5. Wooden spoon or heatproof spatula to sauté and stir the rice
6. Can opener for the black beans
7. Fork for fluffing the rice and checking texture
8. Small citrus juicer or just a fork to squeeze the lime juice
FAQ
Easy & Delicious Rice And Beans Recipe! Substitutions and Variations
- Rice: swap long grain white for jasmine rice if you want more aroma, same liquid and cook time; or use brown rice for a nuttier, healthier dish but increase broth to ~2 to 2 1/4 cups and cook 40-45 min instead.
- Black beans: use canned pinto or kidney beans 1:1 (drain and rinse like the recipe says), or try canned chickpeas for a different texture, just expect a milder flavor.
- Broth: replace low-sodium broth with water plus 1 tsp bouillon or 1 bouillon cube per 2 cups water, or use vegetable stock for vegans; if you want a tangy twist use low-sodium tomato juice or diluted salsa but reduce added salt.
- Cilantro & lime: swap cilantro for flat-leaf parsley or chopped green onions if you don’t like cilantro; swap lime juice for fresh lemon juice or 1/2 tsp apple cider vinegar, same bright acidity.
Pro Tips
– Rinse and then let the rice sit in the strainer a minute so it loses as much surface water as possible before it goes into the pan. Too-wet rice steams instead of toasts and it turns gummy. Trust me, that little bit of extra drying helps a lot.
– Warm the broth a bit before adding it. If its hot or at least room temp the pot gets back up to heat faster and the rice cooks more evenly. Also toast the rice with the spices a little longer until the grains look just glossy, but dont burn the garlic.
– Stir the beans in only after the rice is done and off the heat. If you want a creamier texture smash a few beans and stir them back in, or save a tablespoon of the can liquid to loosen things up if it seems dry. That way the beans keep their shape and wont get mushy.
– Let the finished rice rest covered for 8 to 10 minutes, then fluff gently with a fork and add lime and cilantro last so the brightness stays fresh. Taste and adjust salt after cooking, since heat can change how salty it seems.
Easy & Delicious Rice And Beans Recipe!
I wrote my Simple Beans Recipe to show how a handful of pantry staples can be turned into a reliable, budget-friendly weeknight dish that even beginners can pull off.
4
servings
306
kcal
Equipment: 1. Medium saucepan with a tight‑fitting lid, about 2 to 3 qt, for cooking the rice
2. Fine‑mesh sieve or small colander to rinse the rice and drain the beans
3. 1‑cup measuring cup and measuring spoons for broth and spices
4. Chef’s knife and a cutting board for onion, pepper and cilantro
5. Wooden spoon or heatproof spatula to sauté and stir the rice
6. Can opener for the black beans
7. Fork for fluffing the rice and checking texture
8. Small citrus juicer or just a fork to squeeze the lime juice
Ingredients
-
1 cup long grain white rice
-
1 tablespoon vegetable oil or olive oil
-
1 small yellow onion, chopped
-
2 cloves garlic, minced
-
1 (15 oz) can black beans, drained and rinsed
-
1 3/4 cups low sodium chicken or vegetable broth
-
1 teaspoon ground cumin
-
1/2 teaspoon smoked paprika
-
1/2 teaspoon chili powder
-
1 teaspoon kosher salt
-
1/4 teaspoon black pepper
-
1 bay leaf (optional)
-
1 tablespoon lime juice (about 1/2 lime)
-
2 tablespoons fresh cilantro, chopped (optional)
-
1 small red bell pepper, diced (optional)
Directions
- Rinse 1 cup long grain white rice under cold water until the water runs pretty clear, then drain well.
- Heat 1 tablespoon vegetable or olive oil in a medium saucepan over medium heat, add 1 small chopped yellow onion and 1 small diced red bell pepper if using, cook about 4 to 5 minutes until soft and starting to brown.
- Stir in 2 minced garlic cloves and cook 30 to 45 seconds till fragrant, careful not to burn it.
- Add the drained rice to the pan and toast it for one to two minutes while stirring, then mix in 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1 teaspoon kosher salt and 1/4 teaspoon black pepper so the spices coat the rice.
- Pour in 1 3/4 cups low sodium chicken or vegetable broth and add 1 bay leaf if you want, bring everything to a gentle boil, give it a quick stir to loosen any stuck bits.
- Cover the pot, turn the heat to low, and simmer undisturbed for about 18 minutes or until the liquid is absorbed and the rice is tender. dont lift the lid too often or it will take longer.
- While the rice cooks, drain and rinse one 15 ounce can black beans. When the rice is done, remove the pot from heat, discard the bay leaf, stir in the black beans and 1 tablespoon lime juice, then fluff gently with a fork.
- Let it sit covered for 5 minutes so flavors meld, then stir in 2 tablespoons chopped fresh cilantro if using, taste and adjust salt or lime if needed, serve warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 280g
- Total number of serves: 4
- Calories: 306kcal
- Fat: 4.5g
- Saturated Fat: 0.6g
- Trans Fat: 0g
- Polyunsaturated: 0.75g
- Monounsaturated: 2.8g
- Cholesterol: 0mg
- Sodium: 486mg
- Potassium: 391mg
- Carbohydrates: 58.3g
- Fiber: 5g
- Sugar: 2.3g
- Protein: 9.3g
- Vitamin A: 200IU
- Vitamin C: 13.5mg
- Calcium: 40mg
- Iron: 2.1mg
