Quick & Healthy Rice & Beans Recipe Cooks in Less Than 30 Minutes by Jan Mostrom
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Beans and rice is a classic combination. I love this easy rice and beans recipe as a full meal when served with a vegetable or salad, or as a side dish to fajitas or easy stuffed peppers. Top any or all with a yummy guacamole and you have meals for days!
All you need for the simple beans and rice recipe is a can of pinto or black beans, rice, onion, cilantro and vegetable stock, which is an optional ingredient. The beans and rice are cooked on the stovetop and take about 20 minutes. You can use pinto beans, black beans or your favorite beans for this easy recipe.
Not only are beans delicious, but they have many health benefits. Beans are full of fiber, protein, iron, magnesium and potassium. Beans may help you keep a healthy weight, help control diabetes and are good for heart health. So you can't go wrong trying this stovetop beans and rice recipe!
Cuisine: Mexican / Cuban
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8
Ingredients
- 1 medium onion, chopped (yellow, white or red)
- 2 tablespoons olive oil or avocado oil
- 1 3/4 cups stock or water
- 1 cup rice
- 1 can (14 ounces) pinto beans or black beans (do not drain)
- fresh chopped cilantro, for garnish (optional)
Here's how to make it:
- Put a medium Dutch oven or saucepan on medium heat to warm. Add the oil and onion and cook until onion is soft, about 4 minutes.
- Add the water or stock and bring to a boil.
- When mixture is boiling add rice, a good pinch of salt and the beans with their liquid. Stir gently to combine and cover. Reduce heat to low and let simmer with the cover on for 20 minutes.
- After 20 minutes check to see that all the liquid is absorbed. If it is not cook for additional time until liquid is all gone. When the liquid is gone turn off heat, keep lid on and let sit for 5 minutes. Remove lid, fluff with a fork.
- Serve with cilantro, tortilla chips, guacamole or any dish as a delicious side.
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