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    Home » Dinner

    Red Rice and Beans Recipe

    Oct 5, 2022 by Tania Sheff · This post may contain affiliate links

    Jump to Recipe Jump to Video

    This is THE ONLY Rice and Beans recipe you'll ever need! Made with simple ingredients, this dish is filling and very tasty.

    Red Rice and Beans in the skillet

    I’ve tried so many variations of Rice and Beans, and this one is definitely the winner! It makes an amazing side dish or a satisfying meal. I honestly can’t wait for you to try it!

    I make this hearty Rice and Beans on a weekly basis, and my heart tells me so will you. 🙂 Let’s not lose any time and get straight to the basics.

    Red Rice and Beans Video Tutorial

    What kind of rice is best for Rice and Beans?

    It is best to use long-grain white or brown rice in this recipe. I personally use Organic Brown Rice because I enjoy the flavor, and it is healthier as well. White Jasmine rice and Basmati would work really well, too. Whichever rice you choose, read the suggested cooking time and water-to-rice ratio, and adjust this recipe accordingly.

    About the Beans

    I use organic black beans and I suggest you follow my lead. Kidney beans can also be used instead. You can buy canned beans or cook them yourself. If you buy canned black beans, don’t forget to rinse them before adding them to the pot. If you decide to cook the black beans yourself, follow these handy instructions: How To Cook Black Beans.

    rice and beans from up close

    Main Ingredients

    • Vegetable Broth. I use fully seasoned vegetable broth. If you use low-sodium broth or water instead, you may need to add some salt & pepper.
    • Ground Cumin. This can be found in most grocery stores and online.
    • Red Pepper Flakes. Adjust the quantity to suit your taste buds.
    • Diced Tomatoes. I recommend using organic, canned diced tomatoes.

    How to make Rice and Beans

    1. In a large, heavy-bottomed pot or skillet, sauté the onion in olive oil for about 3-5 minutes. Add the bell pepper and cook for another 3-4 minutes.

    Cooking onions with bell peppers in the skillet

    2. Add the garlic, cumin, and red pepper flakes. Cook for a minute.

    Adding garlic, cumin, and roasted pepper flakes to the skillet

    3. Add the diced tomatoes and keep cooking, stirring occasionally for 5 minutes.

    adding diced tomatoes to the cooked onions and spices

    4. At this point, add the rice and veggie broth. Stir everything well and bring to a boil. Cover with a tight lid, reduce the heat to low, and simmer for about 45 minutes,* or until the rice is cooked through.

    adding brown rice and vegetable broth to the skillet

    5. Stir in the black beans and cilantro. Let it rest for 5 minutes. Serve.

    adding black beans and cilantro to the rice
    Rice and Beans in the skillet on the table

    * Cooking time may vary depending on the kind of rice used. Follow the instructions on the rice package to get an accurate cooking time.

    Is Rice and Beans Healthy?

    It depends on the ingredients used. If you use organic ingredients and brown rice instead of white, this dish will be a perfect fit in your healthy diet.

    Is this Red Rice and Beans Recipe Vegan?

    Yes! This recipe is suitable for vegans.

    Can you Freeze Rice and Beans?

    Yes! It’s a good idea to freeze the rice in portions that you would normally use for one or two meals. I freeze my rice in in reusable plastic containers, to help reduce plastic waste. Ziplock bags work, too.

    What to Serve with Rice and Beans?

    This recipe makes a very versatile and tasty side dish. You can serve it with:

    • Fresh Salad. Make your favorite salad! These are some of my favorites: Tomato Avocado Salad, Tomato Feta Salad,
      Skinny Cabbage Salad, Creamy Cucumber Salad.
    • Chicken. Spinach Stuffed Chicken Breast, Cabbage and Chicken,
      Easy Chicken Kebabs, Creamy Chicken Thighs.
    • Seafood. Shrimp and Vegetables, Salmon Patties, Cajun Salmon,
      Healthy Cod Fish Skillet.
    • Grilled or Pan-Cooked Vegetables. Asparagus, zucchini, mushrooms, eggplants, etc. Try my Oven Roasted Vegetables, Zucchini Sauce, or Mushroom Sauce.
    • Tofu. Try these Chipotle Sofritas or Crispy Fried Tofu.
    • I also love to enjoy it as it, simply topped with crumbled feta cheese.
    rice and beans in a bowl

    Red Rice and Beans

    Tania Sheff
    This is THE ONLY Rice and Beans recipe you’ll ever need! Made with simple ingredients, this dish is filling and very tasty.
    4.61 from 158 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Side Dish
    Cuisine Mexican
    Servings 6 servings
    Calories 445 kcal

    Ingredients
      

    • ¼ cup extra virgin olive oil
    • 1 medium onion diced
    • 1 large bell pepper diced
    • 2 garlic cloves minced
    • 1 tsp. ground cumin
    • ¼ tsp. red pepper flakes or to taste
    • 14.5 oz. 1 can diced tomatoes
    • 2 cups long grain brown rice
    • 4 cups vegetable broth
    • 16 oz. 1 can black beans, rinsed
    • ¼ cup cilantro chopped

    Instructions
     

    • In a large, heavy-bottomed pot or skillet, sauté the onion in olive oil for about 3-5 minutes. Add the bell pepper and cook for another 3-4 minutes.
    • Add the garlic, cumin, and red pepper flakes. Cook for a minute.
    • Add the diced tomatoes and keep cooking, stirring occasionally for 5 minutes.
    • At this point, add the rice and veggie broth. Stir everything well and bring to a boil. Cover with a tight lid, reduce the heat to low, and simmer for about 45 minutes,* or until the rice is cooked through.
    • Stir in the black beans and cilantro. Let it rest for 5 minutes. Serve.

    Notes

    * Cooking time may vary depending on the kind of rice used. Follow the instructions on the rice package to get an accurate cooking time.

    Nutrition

    Calories: 445kcalCarbohydrates: 74gProtein: 12gFat: 11gSaturated Fat: 1gSodium: 645mgPotassium: 617mgFiber: 10gSugar: 5gVitamin A: 1150IUVitamin C: 33.6mgCalcium: 70mgIron: 3.9mg
    Tried this recipe?Leave a comment below, I can't wait to hear from you!

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    Filed Under: All Recipes, Comfort Food, Dinner, Lunch, Rice, Side dish, Top Recipes, Vegan, Vegetarian

    Reader Interactions

    Comments

    1. Shannon Branch says

      July 15, 2021 at 1:58 pm

      Tried this last night. The flavor was great, but personally there was too much liquid for my brown rice. I would try again, but use fresh tomatoes and maybe one less cup of broth.

      Reply
      • Tania Sheff says

        July 15, 2021 at 11:10 pm

        Thank you for the feedback, Shannon!

        Reply
    2. Ruthann Looney says

      May 13, 2021 at 1:32 pm

      Hi Tania. Are the tomatoes drained?

      Reply
      • Tania Sheff says

        May 13, 2021 at 6:31 pm

        Hi Ruthann! No need to drain the tomatoes. Happy cooking!

        Reply
    3. Mikey says

      April 21, 2021 at 10:53 pm

      5 stars
      Tania I made this today exactly as written minus the oil , I just veggie broth sauteed the onions and peppers......

      I loved this recipe and glad to have several leftovers its definitely going in my power rotation...

      thanks

      Mike

      Reply
      • Tania Sheff says

        April 22, 2021 at 10:21 am

        That's great, Mike! This is one of my favorite rice recipes. 🙂

        Reply
        • LeAnn says

          June 17, 2021 at 2:55 pm

          Hi Tania,
          What other kinds of rice would be good instead of brown rice?

          Reply
          • Tania Sheff says

            June 18, 2021 at 7:37 pm

            Hi LeAnn! I find the medium or long grain rice works well here. Let me know if you try it. Happy cooking!

            Reply
      • Lin says

        November 30, 2021 at 5:04 am

        I am going to do the same. No oil, just saute in stock. Great to hear it turned out well x

        Reply
    4. Angelica says

      January 29, 2021 at 5:10 pm

      Is the serving size 2 cups per person, for 6 people?

      Reply
      • Tania Sheff says

        January 30, 2021 at 12:20 pm

        Hi Angelica! The serving size is 1/6th of the whole dish. Hope this helps!

        Reply
    5. Barb K. says

      January 01, 2021 at 1:50 pm

      Hello Tania, I have been looking through your recipes and can't wait to give some a try! Lots of clean ingredients, a healthy fat and some spices for flavor, just how I like to eat! This rice and bean recipe, do you use 2 cups of dry brown rice? Seems like it's going to make lots of rice.
      Thanks and Happy New Year!

      Reply
      • Tania Sheff says

        January 01, 2021 at 6:48 pm

        Hi Barb! Thank you for the kind words! Yes, you'd need two cups of dry rice for this recipe, however, you can just make half if that's too much for you. Let me know if you try it and Happy New Year!

        Reply
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    My name is Tania. I create quick, healthy, and wholesome meals. Let's get to know each other, shall we? Read More…

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