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Rice and Beans

The most reliable meal in the world. Filling, nutritious, and works with almost any seasoning or addition.

VeganVegetarianGluten-FriendlyDairy-FreeEgg-FreeNut-Free Main DishSide
Prep: 5 min Cook: 25 min Total: 30 min Servings: 4 Difficulty: Easy

Allergens: None of the major allergens as written — always check canned item labels.

Ingredients

  • 1½ cups rice, uncooked
  • 1 can (15 oz) black beans, pinto beans, or kidney beans — drained and rinsed
  • 1 can (15 oz) tomato sauce
  • 1 medium onion, diced
  • 2 tablespoons vegetable oil
  • 3 cups water

Optional Extras

  • Salt and pepper
  • Cumin and chili powder
  • Garlic powder
  • Hot sauce
  • A fried egg on top

Equipment

  • Large pot or deep skillet with a lid
  • Knife and cutting board
  • Stirring spoon

Instructions

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the diced onion. Cook for 2–3 minutes until softened.
  3. Add the tomato sauce and water. Stir to combine and bring to a simmer.
  4. Stir in the uncooked rice and the drained beans. Season with salt, pepper, cumin, chili powder, or garlic powder if you have them.
  5. Bring to a boil, then cover the pot and reduce heat to low.
  6. Let it simmer covered for 18–20 minutes. Do not lift the lid.
  7. After 20 minutes, remove the lid, fluff with a fork, and stir. If the rice is still hard, add a splash of water, cover, and cook for another 5 minutes.
  8. Taste and adjust seasoning. Serve hot.

Notes

  • Add protein: A fried egg on top is the classic addition. Shredded canned chicken also works well.
  • Any beans work. Use whatever you have.
  • Without tomato sauce: Substitute with an equal amount of water and a tablespoon of butter. The dish will be milder but still good.
  • Leftovers: Reheats well. Add a splash of water.
  • Stretch it: Double the recipe and eat it for days.