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This 15-minute Rice and Beans recipe is more than just a quick meal; it’s a versatile, flavorful, and incredibly satisfying dish that proves simple ingredients can create something truly delicious.
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Cuisine: Mexican-Inspired
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 4
Easy Rice and Beans Video
Here’s a great video that shows the process of making rice and beans.
Why You’ll Love Making It
- Incredibly Fast: We’re not kidding—this dish comes together in just 15 minutes from start to finish, making it the ultimate solution for those “what’s for dinner?” moments.
- A Lifesaver for Your Wallet: This recipe relies on inexpensive pantry staples like rice, canned beans, and common spices, making it a delicious meal that won’t break the bank.
- Packed with Plant-Based Goodness: Full of fiber and protein from the brown rice and pinto beans, this dish is not only filling but also wonderfully nutritious. It’s naturally vegan and gluten-free!
- Endlessly Versatile: This is a fantastic base recipe. Serve it on its own, use it as a filling, or load it up with your favorite toppings. We’ll give you plenty of ideas below!
- Perfect for Meal Prep: This recipe tastes even better the next day! It stores beautifully in the fridge, and the flavors continue to meld together, making it ideal for packed lunches.
Ingredients
A great dish starts with simple, quality ingredients. Here’s a breakdown of what you’ll need and why.
- Avocado Oil: You’ll need 1 tablespoon of avocado oil or another neutral oil like canola, vegetable, or light olive oil. A neutral oil has a high smoke point and won’t overpower the other flavors.
- Onion: One medium yellow or white onion, chopped. The onion builds the foundational sweet, aromatic flavor of the dish. A medium onion is roughly the size of a baseball.
- Garlic: 1 tablespoon of minced garlic (about 3-4 cloves). Fresh garlic provides the best flavor, but you can substitute with 1 teaspoon of garlic powder in a pinch. Add the powder along with the other spices.
- Spices: We use a simple but powerful trio:
- 2 teaspoons Chili Powder: Adds a mild, smoky heat.
- 2 teaspoons Ground Cumin: Provides a warm, earthy, and slightly citrusy flavor that is essential in Mexican-inspired cooking.
- ½ teaspoon each of Salt & Black Pepper: To enhance all the other flavors. Feel free to adjust to your taste.
- Cooked Brown Rice: You’ll need 3 cups of cooked and cooled long-grain brown rice. Beginner’s Tip: Using leftover, cold rice is the secret to preventing a mushy texture. The cold grains stay separate and fry up beautifully. If you must use freshly cooked rice, spread it on a baking sheet to cool for a few minutes first.
- Pinto Beans: One 15-ounce can of pinto beans. Be sure to rinse them thoroughly in a colander under cold water. This removes the starchy, salty canning liquid, resulting in a cleaner flavor and better texture.
Instructions
Step 1: Sauté the Aromatics
Heat the oil in a large skillet or saucepan over medium heat. You’ll know the oil is ready when it shimmers slightly. Add the chopped onion and cook, stirring occasionally with a wooden spoon or spatula, for about 3-4 minutes. You want the onions to become soft and translucent (slightly see-through).
Now, add the minced garlic and cook for another 30-60 seconds, stirring constantly until it’s fragrant. Be careful not to let the garlic burn, as it can become bitter.
Step 2: Bloom the Spices
Sprinkle the chili powder, cumin, salt, and pepper directly into the pan with the onions and garlic. Stir continuously for about 1 minute. This technique, called “blooming,” toasts the spices in the hot oil, which unlocks their essential oils and makes their flavor much deeper and more intense. You’ll notice the kitchen will start to smell amazing!
Step 3: Combine Rice and Beans
Add the 3 cups of cooked, cooled brown rice and the rinsed pinto beans to the skillet. Use your spatula to gently break up any clumps of rice and mix everything together thoroughly, ensuring the rice and beans are evenly coated with the spices. Continue cooking, stirring occasionally, for 3-5 minutes, until everything is heated through.
Step 4: Taste, Adjust, and Serve
This is the most important step! Take a spoonful and taste it. Does it need more salt? A little more chili powder for heat? Now is the time to adjust. Serve warm and enjoy!
Tips for Success & Variations
- Don’t Rush the Sauté: The flavor base comes from the softened onions, garlic, and bloomed spices. Give them the time they need to work their magic.
- Use Cold Rice: This is the #1 tip for perfect texture. Warm, fresh rice contains too much moisture and will become sticky and mushy. Leftover rice from the day before is ideal.
- Make it Your Own (Variations):
- Add More Veggies: Sauté diced bell peppers (any color), corn (canned or frozen), or diced zucchini along with the onion.
- Kick Up the Heat: Add a finely chopped jalapeño with the onion, or stir in a pinch of cayenne pepper or a few dashes of your favorite hot sauce at the end.
- Boost the Protein: Stir in shredded rotisserie chicken, cooked ground beef, or chorizo. For a vegetarian option, top with a fried egg.
- Add a Sauce: For a creamier, saucier dish, stir in ¼ cup of your favorite salsa, tomato sauce, or red enchilada sauce when you add the rice and beans. You may need to cook it for an extra minute or two.
- Swap the Beans: Black beans are a classic substitute. Kidney beans or even chickpeas would also work well.
Serving Suggestions
This rice and beans dish is a fantastic team player. Here are a few ways to serve it:
- As a Main Dish: Scoop into bowls and top with shredded cheese, a dollop of sour cream or Greek yogurt, diced avocado, fresh cilantro, and a wedge of lime for squeezing.
- As a Side Dish: It’s the perfect accompaniment to tacos, enchiladas, fajitas, or grilled chicken and steak.
- As a Filling: Use it as the base for hearty burritos, tacos, or quesadillas.
- For a Burrito Bowl: Layer it in a bowl with lettuce, grilled protein, corn salsa, and all your favorite toppings for a healthy and delicious meal.
FAQs
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave in 30-second intervals, stirring in between, until hot. You can also reheat it in a skillet over medium-low heat. If it seems a little dry, add a splash of water or broth before reheating.
Can I freeze rice and beans?
Yes! This recipe freezes very well. Let it cool completely, then store it in a freezer-safe bag or container for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Can I use rice I just cooked?
It’s best to use cold, leftover rice for the best texture. If you must use freshly cooked rice, spread it in a thin layer on a baking sheet and let it cool on the counter for 15-20 minutes (or in the fridge for 5-10 minutes) to let some of the surface moisture evaporate.
My rice and beans seem a little dry. What can I do?
Easily fixed! Stir in a tablespoon or two of water, vegetable broth, or even salsa to add a bit of moisture while you’re heating it through.
Is this recipe vegan and gluten-free?
Yes, as written, this recipe is naturally vegan and gluten-free. Just ensure your chili powder blend doesn’t contain any hidden gluten.
