One-Pot Rice and Beans

By Ali Slagle

One-Pot Rice and Beans
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Rating
4(5,012)
Comments
Read comments

Not only is rice with beans adored the world over (see: gallo pinto, khichdi, hoppin’ John and Caribbean rice and peas), it even has its own Wikipedia page. This deeply flavored rendition is inspired by these comforting traditions and a desire to wash as few dishes as possible: The rice cooks with the beans and the starchy liquid they’re canned in. As the two ingredients cook together, the beans disperse and glom onto the rice. For an extra kick, sauté chopped jalapeño with the onions, or add ¼ cup salsa with the stock.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • 2tablespoons olive oil
  • 1yellow onion, chopped (about 1 ¼ cups)
  • 1¾cups chicken or vegetable stock or water
  • 1teaspoon salt
  • 1cup long-grain rice
  • 1(15.5-ounce) can black or pinto beans
  • Lime wedges or cilantro leaves, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

410 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 67 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 14 grams protein; 744 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a large saucepan or Dutch oven with a tight-fitting lid, warm the olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add the stock, cover and bring to a boil.

  2. Step 2

    Add the salt, rice and beans (including the liquid). Stir just to combine, then cover.

  3. Step 3

    Turn the heat down as low as it will go, then let simmer, undisturbed, for 18 to 20 minutes. Remove from heat and let sit for 4 minutes, then fluff with a fork.

  4. Step 4

    Season to taste with salt and pepper, then garnish with lime or cilantro as you wish.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
5,012 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Dani

I have a tip for you as someone who's been making all kinds of rice and beans since I was a teenager. Add garlic and sweet peppers to the onions when sautéing, then add tomato sauce and oregano. Cumin is optional. It'll be more authentic and flavorful.

Corn Maiden

Another reason that rice and beans is an ubiquitous dish in many cultures is that they complement each other's amino acid profile making an almost complete protein source. It's interesting how these dishes evolved long before anyone knew about amino acids.

Maria O

This is a traditional Caribbean Latino dish but we don't use chicken or veggie stock. We season water using the same herbs and spices used to make our beans - adobo, recaito, sofrito, olive oil, onions, tomato sauce...Dominicans and Puerto Ricans have slightly different versions but its amazing either way.

DL

We make this recipe all the time! It’s a great one for training kids to cook, too, since it’s so simple. We always add either chopped bell pepper in with the onions while they’re cooking or frozen corn in the last 5 minutes of cooking the whole dish. Then we add tons of tajin and top with shredded cheese.

Chrissy A

The first time I made this recipe, used a wide walled pan w/glass lid, not my dutch oven. Did 17 oz (1 carton) Trader Joe’s beef bone broth, one can no salt black beans (Kroger brand), and just a smidge more rice than called for due to the extra ~3oz of stock. I also live at altitude. This came out absolutely perfect after 20 min plus 4 min resting!!! No extra liquid, rice cooked perfectly, beans mysteriously not mushy. Nice, subtle sweetness from the onion. To my bowl, I added Tillamook sharp cheddar, squeezed half a lime, dash of Tabasco, dots of sweet potato habanero sauce also from TJs (so good!), and some ground flaxseed for extra fiber. (Sadly, no cilantro on hand.) Ate with spicy homemade pickles on the side. Very comforting. This was an easy meal to make while recovering from a cold and highly adaptable.

DPJ

I used quinoa and cooked it with water and salsa; added baby spinach and chickpeas and cumin; avocado on top. Delicious and so quick.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.