One-Pot Rice and Beans

Name: One-Pot Rice and Beans
Total time: 30 min
Yield: 4 servings
Cuisine: latin american
Ingredients: 2 tablespoons olive oil; 1 yellow onion, chopped (about 1 ¼ cups); 1 3/4 cups chicken or vegetable stock or water; 1 teaspoon salt; 1 cup long-grain rice; 1 (15.5-ounce) can black or pinto beans; Lime wedges or cilantro leaves, for garnish (optional)

By Ali Slagle

Total Time: 30 minutes
Rating: 4(4,690)
Comments: Read comments

Not only is rice with beans adored the world over (see: gallo pinto, khichdi, hoppin’ John and Caribbean rice and peas), it even has its own Wikipedia page. This deeply flavored rendition is inspired by these comforting traditions and a desire to wash as few dishes as possible: The rice cooks with the beans and the starchy liquid they’re canned in. As the two ingredients cook together, the beans disperse and glom onto the rice. For an extra kick, sauté chopped jalapeño with the onions, or add ¼ cup salsa with the stock.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

2tablespoons olive oil
1yellow onion, chopped (about 1 ¼ cups)
1¾cups chicken or vegetable stock or water
1teaspoon salt
1cup long-grain rice
1(15.5-ounce) can black or pinto beans
Lime wedges or cilantro leaves, for garnish (optional)

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In a large saucepan or Dutch oven with a tight-fitting lid, warm the olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add the stock, cover and bring to a boil.
Step 2
Add the salt, rice and beans (including the liquid). Stir just to combine, then cover.
Step 3
Turn the heat down as low as it will go, then let simmer, undisturbed, for 18 to 20 minutes. Remove from heat and let sit for 4 minutes, then fluff with a fork.
Step 4
Season to taste with salt and pepper, then garnish with lime or cilantro as you wish.

Ratings

4 out of 5

4,690 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Dani6 years ago

I have a tip for you as someone who's been making all kinds of rice and beans since I was a teenager. Add garlic and sweet peppers to the onions when sautéing, then add tomato sauce and oregano. Cumin is optional. It'll be more authentic and flavorful.

Corn Maiden6 years ago

Another reason that rice and beans is an ubiquitous dish in many cultures is that they complement each other's amino acid profile making an almost complete protein source. It's interesting how these dishes evolved long before anyone knew about amino acids.

Maria O6 years ago

This is a traditional Caribbean Latino dish but we don't use chicken or veggie stock. We season water using the same herbs and spices used to make our beans - adobo, recaito, sofrito, olive oil, onions, tomato sauce...Dominicans and Puerto Ricans have slightly different versions but its amazing either way.

Judy5 days ago

My family loved this, made with canned black beans. I was hesitant about adding all the liquid, but it was great and so easy.

Joy1 week ago

I make this frequently, but add two peppers (one yellow, one orange) while onions sautee. I spoon it over a bed of chopped spinach and top with avocado, sliced cherry tomatoes, and siracha. A real crowd pleaser, and easy!

Tim1 month ago

It’s a good basic beans and rice recipe but it needs more seasoning, probably some garlic cooked with the onions. Somebody mentioned taco seasoning and I do believe a Mexican inspired addition would be the missing ingredient. There’s way too much beans for the rice but two cans would be too much so needs an adjustment.

Private comments are only visible to you.