Simple to make and delicious to eat, this Rice And Beans Recipe pairs perfectly with any favorite Latin-inspired meal.
We all experience culinary ruts. When I’ve got a busy week—which is most weeks—I rely on my usual recipes. Most of the time, I’m okay with this. Meal planning shouldn’t be a stressful ordeal. Except my usuals grow boring after a while. That’s why lately, I’ve been cooking a variety of Latin-inspired recipes, everything from Puerto Rican to Cuban.
You know how hearty meals like steaks and roasts need a baked potato or sautéed greens to go with them? Well, for Latin meals, you want rice and beans. If you’ve ever been to a Cuban restaurant, or heck, Chipotle, you know that rice and beans are the staple side. But it’s more than just a couple of steamed starches—there’s plenty of flavor here, too.
That said, there are no surprises in the prep or the ingredients. Your kitchen is probably already stocked with most, if not all, the spices you need. It’s all about simplicity. Each bite brings a warm but robust blend of garlic, cumin, and smoked paprika. The rice absorbs the broth and spices while the black beans add a fiber-rich earthiness. It tastes almost as if it’s been in the slow cooker all day, even though the recipe is weeknight easy. Just have some chicken or Cubanos ready, because this rice and beans recipe is going to turn your kitchen into a mini Havana café.
Toasting the rice
Toasting the rice isn’t just a Latin thing. Growing up with a Greek grandma, I remember her doing this with so many recipes. I didn’t get it as a kid, but now I do! It’s such a simple step and worth the extra few minutes. The heat, combined with the spices, gives the rice a light nuttiness. More importantly, it helps keep the texture fluffy once you stir in the broth. Simply put, don’t skip this step!
How do I store leftovers?
Refrigerate the rice and beans in an airtight container for up to 4 days. When you want to reheat, I’d recommend adding a splash of broth, whether that’s on the stove or in the microwave. Either way, stir the rice halfway through heating so it warms more evenly.Â
Serving suggestions
I know it’s another side, but I love mixing in an Onions And Peppers Sauté with the rice and beans, especially when I’m serving Cilantro-Lime Chicken Thighs. Equally delicious is this Chimichurri Chicken Thighs recipe. The paprika and red pepper flakes deliciously mirror the flavors of the rice and beans. Or go with Steak Fajitas—there’s nothing like some smoky, charred beef!
Rice And Beans Recipe
Ingredients Â
- 1 1/2 teaspoons vegetable oil
- 1 small yellow onion chopped
- 3 cloves garlic minced
- 3/4 cup long grain white rice
- 1/4 teaspoon smoked paprika
- 3/4 teaspoon ground cumin
- 1 1/2 cups low-sodium vegetable broth
- 3 cups canned black beans rinsed
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped (for garnish)
InstructionsÂ
- Heat the vegetable oil in a medium saucepan over medium heat. Add the chopped onion and cook for about 3 minutes until it softens. Add the minced garlic and cook for another minute until fragrant.
- Stir in the white rice, paprika, and ground cumin. Toast the mixture for about 2 minutes, stirring often until the rice turns a bit translucent.
- Pour in the vegetable broth and stir well. Cover the saucepan, reduce the heat to low, and let it simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed. Then, stir in the black beans and cover again for 3 minutes to warm them through.
- Season with salt and freshly ground black pepper before serving. Garnish with parsley.
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