Kids Rice & Beans Recipe

Rinse and cook rice

Rinse 1 cup of long-grain white rice under cold water in a fine-mesh sieve until the water runs clear (helps prevent stickiness). Drain well.

In a medium saucepan, combine the rinsed rice, 2 cups water, 1 tablespoon unsalted butter, and 1 teaspoon salt. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover the pan with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let sit, covered, for 5 minutes to steam. Fluff with a fork before serving.

Prep and warm beans

Open and drain 1 cup canned pinto or black beans into a fine-mesh strainer and rinse under cold water to remove excess sodium and canning liquid. Drain well.

Heat 1 teaspoon olive oil in a small nonstick skillet over medium heat until shimmering.

Add the drained beans to the skillet and pour in 1 tablespoon low-sodium broth (or water). Sprinkle 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/4 teaspoon salt over the beans.

Gently stir and warm the beans for 3–5 minutes, mashing lightly with the back of a spoon or a potato masher to create a softer texture that kids prefer. If mixture looks dry, add up to 1–2 tablespoons additional water or broth to reach a creamy consistency.

Taste and adjust seasoning gently — for very young children reduce or omit black pepper and keep salt minimal.

Place about 1/2 cup cooked rice on a kid-sized plate.

Spoon 1/2 cup warmed, lightly mashed beans next to or on top of the rice. For a mixed option, gently fold beans into the rice.

Top with 2 tablespoons sour cream or plain yogurt and 1/4 cup shredded cheddar cheese if using. Sprinkle with 1 tablespoon chopped cilantro if desired.

Serve warm. Store leftovers in separate airtight containers in the refrigerator for up to 3 days; reheat gently on the stove or microwave (cover and stir halfway through).