Rice & Beans Recipe

Rinse the rice in a fine-mesh sieve under cold running water until the water runs clear to remove excess starch. Drain well.

In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat until shimmering.

Add the drained rice and toast, stirring constantly, for 1–2 minutes until some grains are opaque and slightly glossy. This step improves texture and flavor.

Add 4 cups water and 1 teaspoon salt to the saucepan and bring to a boil over high heat.

Once boiling, reduce heat to low, cover tightly, and simmer undisturbed for 15 minutes (for long-grain white rice) or until all liquid is absorbed.

Remove the saucepan from heat and let sit, covered, for 5–10 minutes to steam. Fluff rice gently with a fork before serving.

If using canned beans: drain and rinse 3 cups of black beans. For dried beans: cook until tender and measure 3 cups cooked beans.

In a medium skillet, heat 1 tablespoon vegetable oil over medium heat until hot.

Add 1/2 cup finely diced onion and sauté 4–5 minutes until translucent and edges begin to soften.

Add 2 teaspoons minced garlic and sauté 30–45 seconds until fragrant, stirring to avoid burning.

Stir in 3 cups cooked black beans, 1/2 cup vegetable broth (or water), 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper, and 3/4 teaspoon salt.

Bring mixture to a gentle simmer, then reduce heat to low and simmer uncovered 6–8 minutes, stirring occasionally. The beans should be heated through and the liquid slightly reduced to create a saucy consistency that will mingle with the rice.

If you prefer a creamier texture, mash roughly one-quarter to one-half of the beans in the skillet with the back of a spoon or a potato masher, then stir to combine.

Remove from heat and stir in 2 tablespoons chopped fresh cilantro and 1 tablespoon lime juice, if using. Taste and adjust salt and pepper as needed.

For a pint (serves 4): portion approximately 1/2 cup cooked rice and 3/8–1/2 cup beans per person depending on appetite. For quart (serves 8): double portions accordingly. For larger pans: scale ingredient quantities proportionally (see notes).

To serve, spoon rice onto plates or into a serving pan and top with beans. Garnish with extra chopped cilantro and lime wedges if desired.

Leftovers: cool quickly, store in airtight containers in the refrigerator up to 3–4 days or freeze up to 2 months.