Rice Beans with Spices (Print Version)
Fluffy rice combined with seasoned beans and spices for a hearty, comforting dish.
# What You Need:
→ Grains
01 - 1 cup long-grain white rice or brown rice
→ Legumes
02 - 1 (15 oz) can black beans, drained and rinsed, or kidney beans
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
→ Spices & Seasonings
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - ½ tsp chili powder
09 - ½ tsp ground coriander
10 - ¼ tsp cayenne pepper (optional)
11 - 1 tsp salt, or to taste
12 - ½ tsp black pepper
→ Liquids
13 - 2 cups vegetable broth or water
→ Herbs & Garnishes
14 - 2 tbsp fresh cilantro, chopped (optional)
15 - 1 tbsp lime juice (optional)
# How-To Steps:
01 - Rinse the rice under cold water until the water runs clear; drain well.
02 - In a large saucepan, heat a splash of oil over medium heat. Add the onion and bell pepper. Sauté for 3-4 minutes until softened.
03 - Add the garlic and cook for 1 minute until fragrant.
04 - Stir in the cumin, smoked paprika, chili powder, coriander, cayenne (if using), salt, and black pepper. Cook for 30 seconds to release flavors.
05 - Add the rice and stir to coat evenly with the spice mixture.
06 - Pour in the vegetable broth. Bring to a boil, then reduce heat to low. Cover and cook for 15 minutes (white rice) or 35-40 minutes (brown rice), until rice is tender and liquid is absorbed.
07 - Gently stir in the beans. Cover and cook for 5 more minutes to heat through.
08 - Remove from heat. Fluff with a fork and stir in cilantro and lime juice if desired. Taste and adjust seasoning as needed. Serve warm.
# Expert Tips:
01 -
- The spices create layers of flavor that taste like they simmered all day
- Everything cooks in one pot so cleanup is practically nonexistent
02 -
- Resist the urge to lift the lid while the rice simmers—escaping steam ruins the cooking process
- Letting the pot rest covered for 5 minutes off the heat helps the rice settle and become fluffy
03 -
- Dropping a bay leaf into the broth while the rice cooks adds subtle depth
- Using brown rice extends the cooking time but adds nutty flavor and extra fiber