One-Pot Rice and Beans

By Ali Slagle

Updated December 2, 2018

  • A white Dutch oven photographed from overhead holds rice and black beans. To the top left is a plate with herbs and lime wedges.
    Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
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Total Time
30 minutes
Rating
4(5,126)
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

  • 2 tablespoons olive oil

  • 1 yellow onion, chopped (about 1 ¼ cups)

  • 1 ¾ cups chicken or vegetable stock or water

  • 1 teaspoon salt

  • 1 cup 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)

68 grams carbs; 3 milligrams cholesterol; 412 calories; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 8 grams fiber; 744 milligrams sodium; 14 grams protein; 4 grams sugar

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
5,126 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.

Erin

This wasnt for me. Came out too mushy. Flavorsome but texture was off for me. It’s a me problem not a recipe problem

Uncle Ed

I sprinkled some cumin on this and it tasted even better. Next time I'll add a teaspoon to the onions.

Teresa K.

I rinsed the rice before adding since the bean liquor was starchy. It was fluffy yet gummy and I could taste the chicken stock too. Will definitely make it again, delicious and super quick and easy. Would go with

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