Rice Beans with Spices (Printable)

Hearty rice and beans combined with a warming blend of spices for a flavorful dish.

# What You’ll 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 - 0.5 tsp chili powder
09 - 0.5 tsp ground coriander
10 - 0.25 tsp cayenne pepper, optional
11 - 1 tsp salt, or to taste
12 - 0.5 tsp black pepper

→ Liquids

13 - 2 cups vegetable broth or water

→ Herbs & Garnishes

14 - 2 tbsp fresh cilantro, chopped, optional
15 - 1 tbsp lime juice, optional

# Steps:

01 - Rinse the rice under cold water until the water runs clear; drain well to remove excess starch for fluffier results.
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 fragrant.
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 if using, salt, and black pepper. Cook for 30 seconds to bloom the spices and release their essential oils.
05 - Add the rinsed rice to the saucepan and stir continuously to coat each grain with the spice mixture.
06 - Pour in the 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, until rice is tender and liquid is fully absorbed.
07 - Gently fold in the drained beans. Cover and cook for 5 more minutes until heated through, stirring carefully to maintain rice texture.
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 as a main course or side dish.

# Expert Advice:

01 -
  • The spices create layers of flavor that build as they cook
  • It comes together quickly but tastes like it simmered all day
  • Everything cooks in one pan for minimal cleanup
02 -
  • Dont lift the lid while the rice simmers or steam will escape
  • Let it sit covered for 5 minutes off the heat before fluffing
  • The spices continue to develop as it sits so leftovers taste even better
03 -
  • Toast the rice in the dry pan before adding oil for extra nuttiness
  • Add a bay leaf while simmering then remove before serving

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