Rice Beans with Spices

My tiny apartment kitchen smelled incredible when I first made this on a rainy Tuesday. I was trying to recreate something from a restaurant Id visited years ago, working entirely from memory and instinct. When I took that first bite, I couldnt believe how something so simple could taste so complex.

Last month my sister dropped by unexpectedly while this was simmering. She kept asking what smelled so good and ended up staying for dinner. Now she texts me every time she makes it, usually with some new variation she discovered.

Ingredients

• 1 cup long-grain white rice or brown rice: Rinse until water runs clear for fluffy separate grains
• 1 can black beans drained and rinsed: Kidney beans work beautifully too
• 1 medium onion finely chopped: Fresh onion makes a noticeable difference in the base flavor
• 2 cloves garlic minced: Add it right after the vegetables so it doesnt burn
• 1 red bell pepper diced: Adds sweetness that balances the spices
• 1 tsp ground cumin: The earthy backbone of the dish
• 1 tsp smoked paprika: This is what gives it that deep rich flavor
• ½ tsp chili powder: Mild warmth without overpowering heat
• ½ tsp ground coriander: Brightens the heavier spices
• ¼ tsp cayenne pepper optional: Skip if you prefer gentle heat
• 1 tsp salt or to taste: Essential to bring out all the spice flavors
• ½ tsp black pepper: Freshly ground makes a difference
• 2 cups vegetable broth or water: Broth adds depth but water works perfectly
• 2 tbsp fresh cilantro chopped optional: Adds brightness at the end
• 1 tbsp lime juice optional: Cuts through the richness beautifully

Instructions

Prep the rice:

Rinse under cold water until the water runs clear then drain well

Build the base:

Heat oil in a large saucepan over medium heat and cook onion and bell pepper for 3-4 minutes until softened

Add the aromatics:

Stir in garlic and cook for just 1 minute until fragrant

Bloom the spices:

Add cumin smoked paprika chili powder coriander cayenne salt and pepper and cook for 30 seconds

Coat the rice:

Add the rice and stir constantly to coat every grain with the spiced mixture

Simmer:

Pour in vegetable broth bring to a boil then reduce heat to low cover and cook for 15 minutes for white rice or 35-40 minutes for brown rice

Add the beans:

Gently stir in the beans cover and cook for 5 more minutes until heated through

Finish and serve:

Remove from heat fluff with a fork and stir in cilantro and lime juice if using then adjust seasoning

Save

This recipe saved me during weeks when grocery money was tight but I still wanted something satisfying. Now its become my go-to for feeding a crowd because everyone always asks for seconds.

Making It Your Own

The beauty of this dish is how forgiving it is. Once I accidentally used brown rice instead of white and while it took longer to cook it became a new favorite with its nutty depth. Try adding corn when you stir in the beans or throw in some diced tomatoes with the vegetables.

Serving Suggestions

I love topping this with sliced avocado and a drizzle of hot sauce. It also pairs beautifully with grilled vegetables or a simple green salad. Sometimes I wrap it in warm tortillas for an instant burrito bowl.

Storage and Meal Prep

This keeps perfectly in the refrigerator for up to five days and actually improves as the flavors meld. I often make a double batch on Sunday and portion it out for easy lunches throughout the week. It freezes beautifully too if you want to keep some on hand for those nights when cooking feels impossible.

• Let it cool completely before storing to prevent condensation
• Add fresh herbs when reheating not before storing
• Splash a little water when reheating to refresh the rice

Save

Sometimes the simplest meals are the ones that stick with us longest. This humble bowl of rice and beans has fed me through busy weeks quiet nights and everything in between.

Recipe FAQs

→ Can I use brown rice instead of white?

Yes, brown rice can be used but requires longer cooking—about 35-40 minutes until tender.

→ What spices give the dish its flavor?

Cumin, smoked paprika, chili powder, coriander, and optional cayenne pepper create a warm, balanced spice profile.

→ Are there suggested toppings or additions?

Avocado slices, hot sauce, shredded cheese, or corn can be added for extra flavor and texture.

→ Can I substitute canned beans with dried beans?

Dried beans require pre-soaking and longer cooking; canned beans offer convenience for faster preparation.

→ How can I enhance the dish's aroma during cooking?

Add a bay leaf while simmering the rice to infuse subtle aromatic notes.