Rice & Bean Recipe

Rinse and measure

Rinse 1.5 cups long-grain white rice under cold water in a fine-mesh sieve until the water runs mostly clear to remove excess starch. Drain well.

Toast the rice

In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the drained rice and toast, stirring frequently, for 2–3 minutes until some grains look translucent and slightly glossy. This step adds flavor and helps keep grains separate.

Cook the rice

Add 3 cups water or broth and 1/2 teaspoon kosher salt to the saucepan. Increase heat to high and bring to a simmer. Once it reaches a simmer, reduce heat to low, cover with a tight-fitting lid, and cook undisturbed for 15 minutes.

Rest and fluff

After 15 minutes, remove the pan from heat and keep covered for an additional 5–10 minutes to steam. Remove lid, fluff rice gently with a fork, and keep covered while you finish the beans so rice stays warm.

Prepare aromatics

While the rice cooks or rests, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 1/2 cup finely diced yellow onion and sauté for 4–5 minutes, stirring occasionally, until the onion is soft and translucent but not browned.

Cook garlic and spices

Add 2 minced garlic cloves to the skillet and cook 30–45 seconds until fragrant. Stir in 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/2 teaspoon chili powder and cook for another 30 seconds to toast the spices and deepen their flavor.

Add beans

Add 2 cups drained and rinsed black beans to the skillet and stir to combine with the aromatics and spices. Cook for 2–3 minutes to heat the beans through.

Simmer to meld flavors

Pour in 1–2 tablespoons water if the mixture looks dry. Reduce heat to low and simmer gently for 3–4 minutes so the flavors meld and the beans are heated completely. Taste and adjust seasoning with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Finish with lime and cilantro

Remove the skillet from heat. Stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped cilantro. Taste and add more lime or salt if needed.

Plate about 3/4 to 1 cup cooked rice per serving and top with 1/2 cup seasoned black beans. Garnish with sliced avocado, a sprinkle of crumbled queso fresco or feta, chopped cilantro if desired, and a lime wedge on the side. Offer hot sauce or salsa at the table.

If making ahead: keep rice and beans separate. Reheat beans gently in a skillet with a splash of water; reheat rice covered in a microwave or a steamer for best texture.