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Home » One-Pot

one-pot rice and beans

Published: May 1, 2020 · Modified: Jan 13, 2022 by Denise · 14 Comments

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rice and beans with chopped cilantro in skillet

One-pot rice and beans are deliciously uncomplicated and ingredient friendly. It's no mystery why we routinely turn to this traditional, quick recipe. It’s still a bit of a mystery to me how 5 ingredients and 30 minutes is so satisfying and flavorful. Maybe I’ll ponder that mystery as I serve up another helping. 

In the name of flavor – tricks to making the best one-pot rice and beans

It sounds too simple – rice, beans, one-pot, but don’t be lulled into thinking the flavor of this dish is anything but routine. When you take that extra minute to toast just 1 tsp. of cumin seeds and use vegetable broth rather than water, you end up with a wonderfully robust flavor with minimal cooking fanfare.

Healthy rice

We eat a lot of rice around here, but gone are my days of eating minute rice (remember that?). I realize that all rice is not created equal. When I first started exploring a whole-food, plant-based diet, I learned about eating brown rather than white rice. I made the assumption (correctly) that white rice was more highly processed than brown, which is true, but there's a bit more to it than that. 

There are three distinct parts to just one grain of rice – the bran (the fibrous part), the germ (the nutritious part), and the endosperm (the carb-energy part). Brown rice contains all three parts while its counterpart, white rice, is processed to leave only the endosperm. The good part of the rice stripped way and you are left with only the endosperm. Without the fiber of the bran (what makes brown rice brown), the carbs in the white rice rush your bloodstream. This results in an immediate carb/sugar burst from highly processed white rice. That's a poor nutritional tradeoff per calorie. White rice can also leave you with the munchies as soon as the sugar high wears off. It’s food for thought.

My current favorite rice is definitely brown basmati. It cooks up a bit quicker than a few other varieties of brown rice. And for whatever reason, I have better luck with it not sticking together. That said, this is a straightforward rice and beans recipe, so use what you have. It will taste delicious no matter what.

overhead shot of cooked rice and black beans with chopped cilantro on white plate

Rice cooking basics

As much as I might covet them, my small kitchen doesn't have the bandwidth for even one more kitchen gadget. For that reason, I don't own an instant pot or rice cooker. That means I cook up rice on the stovetop. Although you should always reference the instructions on your rice package, your general rule for cooking rice is a 1:2 rice to liquid ratio.

Just like dried beans, lentils, and quinoa, you always want to start out by thoroughly rinsing rice. This washes away any extra dust or residue that can make rice taste a bit stale and it helps it cook quicker. Add the rice and liquid, bring it to a boil, turn down to simmer, and cover. Your rice is done when the liquid is absorbed. It's also a good idea to let your rice sit for 10-20 minutes after it's done. That helps it cool more slowly so it (in theory) gets fluffier.

How to reheat rice

There are some safety issues around rice worth pointing out. First, you want to be sure that you store cooked rice in the fridge or freezer in a tightly sealed container. Don't leave warm rice on the counter for hours before popping it into the fridge. You also want to be sure it reheats at a safely high temperature. I swear reheating rice is what a steamer basket was invented for, so if you have one, use it for this purpose. Just the cheap metal kind will work. Be sure the water is boiling, then slip in the basket with the rice and go for it. No sticking on the bottom of the pan, and as it steams, the leftover rice will separate nicely.

How to make one-pot rice and beans

This is the recipe to make if you think you can’t cook (you can) or you don’t fancy the idea of a lot of prep. This is even easier than its recipe cousin red beans and quinoa because you only need 5 ingredients.  That means you want to be sure before you start cooking that you have everything ready (mise en place people). First, get your pot hot and toast the cumin seeds. You’ll want to immediately add the diced onion to sauté for about 3 minutes followed by the rice, beans, and vegetable broth. With the pot hot, it won't take but a few swishes with a spoon to bring the broth to boiling, then just turn the heat to medium-low and cover it. 

It took my brown basmati 20 minutes to get tender and for the liquid to absorb. Keep in eye on the pan to ensure that you have it simmering, that there is still enough liquid so you aren’t facing a burned rice sticking to the bottom-of-the pan situation. You also want to be mindful that the heat isn’t so high that the pot boils over. That’s no fun to clean up either.

white plate with cooked rice and black beans with chopped cilantro and diced avocado and tomatoes

What to serve with rice and beans

Rice and beans are simply wonderful right out of the one cooking pot you need to make it, but it amazingly versatile. Try dolling it up with a bit of chopped cilantro or a dollop of jarred salsa. I made a simple avocado salsa with a diced avocado, chopped tomatoes, jalapeno, red onion, and lime juice. That I served on the side. After making fresh corn tortillas, I just the leftovers to make tacos. Now, my mouth watering, I’m thinking about burritos or perhaps a taco salad centered around rice and beans (and maybe a few tortilla chips). Mas, por favor!

Final thoughts

When life gets complicated and it looks like more than the pot of rice and beans might boil over, I look for ways to adjust the heat. It could be a simple as taking a deep breath or taking a moment to list what I’m thankful for or uncomplicating dinner with an easy one-pot recipe. A few small things you have the power to change, including good food, one meal at-a-time, can have powerful exponential impacts. Peace.

close up of cooked rice and beans with onions and chopped cilantro in skillet
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one-pot rice and beans

beans and rice with chopped cilantro in stainless steel skillet
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★★★★★

5 from 1 review

One-pot rice and beans, with just 5 ingredients are so simply delicious, it’s no mystery why this uncomplicated recipe is a family favorite. Grab a pan and our secret ingredient, cumin seeds, and get ready to eat in 30.

  • Author: Denise
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Cuisine: American
  • Diet: Vegan

Ingredients

Units Scale
  • 1 tsp. cumin seeds
  • 1 medium yellow onion, chopped
  • 1 cup of rice (I used brown basmati)
  • 1 ½ cups cooked black or pinto beans, rinsed and drained (1-15 oz. or 400 gm. can)
  • 2 cups of vegetable broth (or 2 cups water and 1 veggie stock cube)

Instructions

Note: Be sure to use a large skillet or saucepan that you can cover tightly.

  1. Heat your pan to medium and then add the cumin seeds. Toast the seeds for 1 minute until they start to get fragrant.
  2. Add the diced onion and allow it to sauté for about 3 minutes so it softens and releases its natural sugars.
  3. Add the rinsed rice and toss it a moment to mix in the onions and spices. Then add the broth and stir. Add the beans.
  4. Cover the pot and be sure to adjust the heat so that the rice simmers and doesn’t boil over. Cook until the liquid is absorbed (about 20 minutes).
  5. Season with salt and pepper and serve with lime juice, chopped cilantro, or salsa.

Notes

  • Cooking time is based on brown basmati rice. Depending on the type you use, the time could vary.
  • We found rice and beans easiest to heat in a basket steamer or in the microwave.

Keywords: one-pot rice and beans

Did you make this recipe?

Please leave a êêêêê star rating in the recipe card and/or a review in the comments section further down the page. I always appreciate your feedback J. You can follow me on Facebook, Pinterest, or Instagram. Thanks for your support!

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Reader Interactions

Comments

  1. beachy

    May 02, 2020 at 4:47 pm

    is there any differance between brown rice and wholegrain rice

    Reply
    • Denise

      May 04, 2020 at 11:42 am

      Hi, whole grain rice and brown rice are the same things, but be sure to check the package to be sure.

      Reply
  2. Beth

    May 02, 2020 at 7:22 pm

    As a single person who dreads cooking I find your recipes very appealing. Your instructions are thorough and rich in hints and tips for success. I also really appreciate the back ground information about the individual ingredients. My general nutrition is improved as a result of using your recipes!

    Reply
    • Denise

      May 04, 2020 at 11:44 am

      Thanks so much. I am glad you enjoy the posts. I try to incorporate a few nuggets in each and hopefully provide you with some tasty recipes and a bit of knowledge too :).

      Reply
      • Frankie L Marsh

        March 23, 2022 at 9:12 pm

        Tk u 4this wonderful recipe...I am vegan & was looking 4a rice & bean recipe that would b flavorful.....it looks delicious.
        I am headed 2the store tomorrow 2get cumin seeds.
        Tk u & stay safe 🌹

        Reply
        • Denise

          March 25, 2022 at 10:50 pm

          I sincerely hope you love it - please let me know if you have any questions about this recipe or any others. I'm here to help 🙂

          Reply
  3. John

    May 11, 2021 at 6:22 pm

    Would throwing in a pepper, say jalapeño,work?

    Reply
    • Denise

      May 12, 2021 at 12:19 am

      Most definitely. Jalapeno would be a great flavor addition.

      Reply
    • Glynis

      October 12, 2022 at 5:52 pm

      This was really good but because I only had chicken stock I used that plus I did use fresh minced garlic as well. I didn’t have cumin seeds but I had ground so I used that. It is very flavorful. I understand the veggie stock for a vegetarian but since I’m not the chicken stock was great. I’ll be making this again I know. It’s like a red beans and rice which I’m not that fond of but I love my organic brown basmati rice and black beans. Very healthy too.

      ★★★★★

      Reply
      • Denise

        October 13, 2022 at 9:38 pm

        Glad to hear you enjoy it! And we're not precious about vegetable stock - it sounds like the chicken stock was yummy. 🙂 I think the fresh garlic adds something too. Rice and beans - so many great combos!

        Reply
  4. andi

    April 12, 2022 at 7:44 am

    you start in one thing and suddenly everything is in the other thing. make a decision between pot & pan, read your recipe again, it‘s pure chaos.

    Reply
    • Denise

      April 13, 2022 at 8:03 am

      Hi, Sorry if the instructions are confusing. I appreciate that you've brought this to my attention. I'll be working to improve the clarity over the next week. Meantime, is there a specific question I can help with?

      Reply
  5. Karyn Nilson

    August 12, 2023 at 7:38 pm

    Why is there no fiber information listed? My husband has diverticulitis and I am trying to find high, whole plant recipes. I understand that I can just read the can, but it would be nice to have this listed also.

    Reply
    • Denise

      August 13, 2023 at 1:49 pm

      Hi, that is a great question! For your reference, the dietary fiber of this recipe per serving is 1.8 g (6%). I've update the nutrition calculator to do this, but I don't see it reflected in the recipe card (grumble). Thanks for calling this to my attention. My best to you and to your husband 🙂

      Reply

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Howdy, I'm Denise, a plant-based lifestyle enthusiast, recipe creator, coach, and Food for Life certified instructor. I'm certified in plant-based nutrition from the T. Colin Campbell Institute and completed training as a Well Start coach.

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rice and beans with chopped cilantro in skillet