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4.60 from 140 votes

Red Rice and Beans

This is THE ONLY Rice and Beans recipe you’ll ever need! Made with simple ingredients, this dish is filling and very tasty.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: Mexican
Keyword: Rice and Beans
Servings: 6 servings
Calories: 445kcal
Author: Tania Sheff


  • 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


  • 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.



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


Calories: 445kcal | Carbohydrates: 74g | Protein: 12g | Fat: 11g | Saturated Fat: 1g | Sodium: 645mg | Potassium: 617mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1150IU | Vitamin C: 33.6mg | Calcium: 70mg | Iron: 3.9mg