One-Pot Rice and Beans Recipe (2024)

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.

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.

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.

Made this with a can of TJ's black beans and a 1 cup of brown rice. Measured out liquid from beans (it was nearly a whole cup); used 2 cups liquid all together. Used very strong home made chicken stock; used the chicken fat to saute the onions and jalapenos. Cooked for about 50 minutes, then held it for an hour on very low. Because jalapenos lose their kick when cooked, served a combo of fresh chopped Fresno and jalapeno on the side. Everyone wanted a second helping. No leftovers.

Step two needs to add the sentence: "Bring to a boil." It seems to me that the rice and beans in the photo was made without the liquid of the beans---because of its color, and solidity of the rice grains. As is, the recipe calls for too much liquid and the rice would be much softer---and not as good. Twice the amount of liquid as rice is plenty and will yield a result as shown in the photo.

Beans are among the few things that are as good from a can as homemade. Remember, these are meant to be quick recipes, and that if you want homemade beans today, you should have started yesterday.

Love this recipe, or more importantly, my 3-year-old grandson does. If you have a rice cooker, after sautéing the onions, place them and the rest of the ingredients into the rice cooker, stir, cover and turn it on. When it's finished cooking, let it sit for 10-15 minutes, then fluff with a fork. Terrific!

My kids love it. Two things:1. Step 3 is confusing and can result in burned rice. I’d recommend letting the mix come up to simmer on medium, stir once, and turn it down as low as you can - at this point set the timer. This keeps any rice from burning to the bottom.2. Before step 1 I sautéed a little chicken chorizo sausage (diced) and crushed red pepper flakes and then removed it - leaving the bits and fat to cook the onions in. I mixed the sausage back in at the end when fluffing the rice.

I like to use fresh beans. I cook a big pot of black beans and keep one cup portions in the freezer. Better than canned

Can brown rice be substituted?

Is it a good idea to use the canned-beans liquid? Read the label first to see what is in it.

Good flavor but needed more liquid and more time to get the rice tender.

I've made similar dishes and generally use about two cups of liquid for each cup of rinsed rice. The cooking time is correct, but I'd leave it to rest for at least 10 minutes afterwards.

Thanks for this recipe and great photo. I sauté home made taco seasoning with the onions (lots of recipes on line - start with one tablespoon). And yes to fresh lime juice. And even better topped with a fried egg :-)

As most of the comments noted, this recipe is bland unless you add additional ingredients of your choice.

This has become the base for the burrito bowls my kids love. It's easy and fast. I can prepare the toppings while the rice and beans are cooking. I usually finish by adding a couple of tablespoons of lime juice and a handful of cilantro before stirring with a fork. Next time, I will take another commenter's advice and add garlic, bell peppers, and cumin for even more flavor.

I followed the recipe, using canned pinto beans and stock made with Penzey's Vegetable Soup Base. It was a delicious dinner!It's obvious that there are endless variations on the theme. My husband encouraged me not to make any other changes.

I made this more or less as written and it turned out great. Modifications: added 2 cloves of minced garlic along with the onion, used a combination of grains including brown rice, wild rice, quinoa, and basmati rice (using stuff up - pleasantly surprised how well it worked considering the different recommended cook times for those), and beef broth rather than chicken broth since i had it. Next time will add less salt, but the saltiness of stock varies by preparation so that's not surprising.

Added a can of coconut milk, otherwise followed recipe exactly. Added truffle hot sauce at the end. A keeper!

My rice was not cooked after the allotted time. It was not even close to al dente. Frustrating.

good but needed more flavor. we added garlic and onion powder, ground, oregano, thyme,salt

I made this with additions today. Wanted it to be meal prep for the week so I did 2 cans of beans and 1.5 cups of mixed white/brown rice plus a pound of pork cooked separately. As others suggested I added bell pepper, jalapeno, garlic and cumin and used 1.5 c stock and a can of coconut milk for the liquid. Added a few tablespoons of lime juice and cilantro. Very tasty!

Great recipe, but if you also want pegao, or as some say cuncun, you need to leave it for 30 minutes, not 20. Also, we added Adobo, cilantro and garlic. We used this for a "bowl."

Just want to echo (and thank) all the helpful comments on this recipe -- I followed other commenters' advice and added garlic and cumin, let the rice, beans, and stock go to a boil before reducing to a simmer, then mixed in chorizo that I browned on the stovetop while the rice and beans were simmering. PHENOMENAL!

Add 1/2 cup OJ Add adobo - tsp or so???

Or add 1/4 cup of salsa

My partner's mother makes the best black beans and rice I've ever tasted. Probably because she is from El Salvador, here are her ingredients: 2 tsp olive oil, onion, 4 cloves minced garlic, 2 scallions sliced thin, 1/4 red bell pepper, 1 finely minced jalapeno, 1/4 cup chopped cilantro, 15 oz can black beans, do not drain, 1/2 tsp cumin, 1 tsp chili powder, 1 bay leaf, 1 tsp salt, 1/2 tsp pepper,1/2 tsp Mexican oregano, 1 tsp red wine vinegar. Serve with toppings and tortillas. Make toppings.

I reduce sodium by rinsing the beans and using either water or low-sodium stock. I increase protein by using long grain brown rice. With greens and/or a salad, it's a full vegetarian meal, no other protein needed. It's better with cayenne and/or hot sauce added.

Not enough liquid. Had to keep adding water so rice ended up both underdone and mushy at the same time. If I had a chance to do it again (and I won’t use this recipe) I would just use the rice cooker and add ingredients after.

Leaving another note to emphasize how gross this was. I followed the recipe but it was still underdone after 20 minutes so added more water and ended up cooking for a total of an hour. Came out starchy mushy and flavorless. Tossed it out and ended up eating plain rice out of the rice cooker with chorizo. A waste of time and food. Others noted that their kids liked it. My toddler liked it too. Guess kids her age are used to eating mush. Husband remarked its food you serve to someone recovering.