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(4,720)
Comments
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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.

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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.

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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.

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Ratings

4 out of 5
4,720 user ratings
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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.

Linda

I added some cumin, garlic, and red peppers to the sauté. It was fine but a little bland, so I added a few drops of hot sauce.

KKinDenver

An easy and efficient way to start rice and beans! Flavors I added to the simmer: Hatch chili powder Cumin Mexican oregano Garlic Topped with salsa verde before enjoying. Add more beans!

Petra

I added a bit of minced garlic, some chopped home roasted red capsicums and a pinch of cumin and it was really delicious! I am seemingly incapable of cooking rice on the stove however so it was a little on the mushy side... Could this perhaps be done in the rice cooker with the same measurements (if the onion etc is pre-sauteed first)?

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