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Mitchell Grace

Rice and Beans Recipes

A hearty, budget-friendly classic combining rice and beans—not only delicious but also packed with protein, fiber, and essential nutrients. Perfect for meal prep, student meals, or nourishing weeknight dinners
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course, Side Dish
Cuisine: American, Latin-American
Ingredients Equipment Method

Ingredients
  

  • 1 teaspoon olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • ¾ cup uncooked white rice
  • 1½ cups vegetable or chicken broth
  • 3½ cups canned beans e.g., black beans, drained
  • 1 teaspoon ground cumin
  • Optional: Salt pepper, cilantro, lime (to taste)

Equipment

  • Large saucepan or one-pot pan with lid
  • Wooden spoon or spatula
  • Measuring cups & spoons
  • Bowl (for rinsing beans or rice)

Method
 

  1. In a saucepan, warm oil over medium heat. Sauté onion and garlic until fragrant (about 1–2 minutes).
  2. Add rice, broth, beans, and cumin. Stir to combine.
  3. Bring mixture to a boil, then reduce heat to low and cover. Simmer for ~25 minutes, or until rice is tender and liquid is absorbed.
  4. Remove from heat, fluff with a fork, and season with salt, pepper, cilantro, and a squeeze of lime if using. Serve warm.