Rice and Beans with Spices (Print Version)
Fluffy rice combined with creamy beans and aromatic spices for a hearty, satisfying dish.
# What You Need:
→ Grains
01 - 1 cup long-grain white rice or brown rice
→ Legumes
02 - 1 (15 oz) can black beans, drained and rinsed, or kidney beans
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
→ Spices & Seasonings
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - ½ tsp chili powder
09 - ½ tsp ground coriander
10 - ¼ tsp cayenne pepper
11 - 1 tsp salt, or to taste
12 - ½ tsp black pepper
→ Liquids
13 - 2 cups vegetable broth or water
→ Herbs & Garnishes
14 - 2 tbsp fresh cilantro, chopped
15 - 1 tbsp lime juice
# How to Make It:
01 - Rinse the rice under cold water until the water runs clear; drain well to remove excess starch.
02 - In a large saucepan, heat a splash of oil over medium heat. Add the onion and bell pepper. Sauté for 3-4 minutes until softened and translucent.
03 - Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
04 - Stir in the cumin, smoked paprika, chili powder, coriander, cayenne, salt, and black pepper. Cook for 30 seconds to release their aromatic oils.
05 - Add the rice to the pan and stir constantly for 1-2 minutes to coat each grain with the spice mixture.
06 - Pour in the vegetable broth. Bring to a boil, then reduce heat to low. Cover tightly and cook for 15 minutes for white rice or 35-40 minutes for brown rice, until rice is tender and liquid is fully absorbed.
07 - Gently fold in the drained beans. Cover and cook for 5 additional minutes to heat through completely.
08 - Remove from heat. Fluff with a fork and stir in fresh cilantro and lime juice if desired. Taste and adjust seasoning as needed. Serve warm.
# Expert Hints:
01 -
- The spices transform humble pantry staples into something that feels like a proper meal
- It comes together faster than ordering takeout and tastes infinitely better
02 -
- Once you add the liquid, do not lift the lid too often or you will let out the steam the rice needs
- Let it rest off the heat for 5 minutes before fluffing, this makes all the difference in texture
03 -
- If using brown rice, add an extra half cup of broth and extend cooking time
- A squeeze of lime right before serving balances the spices perfectly