Classic Rice and Beans
Elevate weeknight dinners with this simple yet satisfying Classic Rice and Beans recipe, a timeless staple that’s hearty, flavorful, and packed with wholesome ingredients. Perfectly cooked long-grain white rice is simmered in fragrant vegetable broth, cumin, and oregano, while sautéed onion, garlic, and bell pepper add depth and richness to every bite. Tender red kidney beans are folded in for a protein-rich addition, creating a balanced dish that's both delicious and nutritious. Finished with a hint of fresh cilantro, this one-pot recipe is ready in just 40 minutes, making it ideal for busy cooks seeking comfort food that doesn’t compromise on taste. Serve it warm as a versatile main course or a satisfying side to complement your favorite dishes. Keywords: rice and beans recipe, healthy comfort food, easy weeknight dinners, vegetarian rice recipe.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 1 cup red kidney beans (cooked or canned, drained and rinsed)
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
Rinse the rice under cold water until the water runs clear. This removes excess starch, preventing the rice from becoming sticky.
In a medium-sized pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 3 minutes.
Add the chopped bell pepper to the pot and cook for an additional 2-3 minutes until the pepper softens slightly.
Stir in the rice, allowing it to toast slightly for 1-2 minutes, which will enhance its flavor.
Pour in the vegetable broth and add the cumin, oregano, salt, and pepper. Stir to combine all the ingredients.
Increase the heat to high and bring the mixture to a boil. Once it's boiling, reduce the heat to low and cover the pot with a tight-fitting lid.
Let the rice simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
Once the rice is cooked, gently fold in the cooked kidney beans and allow them to heat through for 2-3 minutes.
Remove from heat, and let the rice and beans sit, covered, for 5 minutes to allow the flavors to meld together.
Fluff the rice with a fork and sprinkle the chopped fresh cilantro on top before serving.
Serve warm as a main dish or side to your favorite entrée.
Nutrition Facts
Calories |
253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 888 mg | 39% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 3.5 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 542 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
