Classic Rice and Beans

Transform your kitchen into a hub of comforting, home-cooked goodness with this Classic Rice and Beans recipe. Bursting with hearty flavors, this wholesome dish pairs fluffy long-grain white rice with protein-packed red kidney beans, infused with aromatic spices like cumin and oregano. Sautéed onion, garlic, and bell pepper create a fragrant base that seamlessly blends with the rich vegetable broth, while a sprinkle of fresh cilantro adds a refreshing finish. Ready in just 40 minutes, this nutritious recipe is perfect as a standalone vegetarian meal or as the ultimate side dish for your favorite mains. Simple, satisfying, and packed with everyday ingredients, Classic Rice and Beans is your go-to recipe for a filling meal that doesn’t compromise on flavor.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup long-grain white rice
• 1 cup red kidney beans (cooked or canned, drained and rinsed)
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

Rinse the rice under cold water until the water runs clear. This removes excess starch, preventing the rice from becoming sticky.

Step 2

In a medium-sized pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 3 minutes.

Step 3

Add the chopped bell pepper to the pot and cook for an additional 2-3 minutes until the pepper softens slightly.

Step 4

Stir in the rice, allowing it to toast slightly for 1-2 minutes, which will enhance its flavor.

Step 5

Pour in the vegetable broth and add the cumin, oregano, salt, and pepper. Stir to combine all the ingredients.

Step 6

Increase the heat to high and bring the mixture to a boil. Once it's boiling, reduce the heat to low and cover the pot with a tight-fitting lid.

Step 7

Let the rice simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.

Step 8

Once the rice is cooked, gently fold in the cooked kidney beans and allow them to heat through for 2-3 minutes.

Step 9

Remove from heat, and let the rice and beans sit, covered, for 5 minutes to allow the flavors to meld together.

Step 10

Fluff the rice with a fork and sprinkle the chopped fresh cilantro on top before serving.

Step 11

Serve warm as a main dish or side to your favorite entrée.

Nutrition Facts

Serving size	(1132.2g)

Amount per serving	% Daily Value*
Calories	1032.9

Total Fat 34.8g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 3973.5mg	0%
Total Carbohydrate 150.6g	0%
Dietary Fiber 24.4g	0%
Total Sugars 16.2g
Protein 34.4g	0%

Vitamin D 0IU	0%
Calcium 233.1mg	0%
Iron 11.9mg	0%
Potassium 2222.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.7%

Protein: 13.1%

Carbs: 57.2%