Rice and beans – a match made in heaven! These two staples are a perfect pair that can be elevated to create a wide range of delicious and satisfying meals. Whether you’re looking for a quick weeknight dinner or a show-stopping centerpiece for your next gathering, we’ve got you covered with our collection of 18 flavorful rice and beans recipes.
From spicy Korean-inspired dishes to hearty, comforting casseroles, these recipes showcase the versatility and flavor that can be achieved by combining rice and beans. And with so many variations to choose from, you’re sure to find a few new favorites in this roundup of international flavors and classic comfort food.
In the following pages, we’ll take you on a culinary journey around the world, highlighting dishes such as Cajun-style red beans and rice, Mexican-inspired cilantro lime rice and black beans, and Moroccan- spiced rice with chickpeas and raisins. Whether you’re in the mood for something spicy, savory, or sweet, there’s a recipe here that’s sure to satisfy your cravings.
So grab a fork and dig in – it’s time to get cooking with our collection of 18 flavorful rice and beans recipes!
Cajun-style red beans and rice
A staple of Louisiana cuisine, this hearty dish is a flavorful combination of slow-cooked red beans, savory seasonings, and fluffy rice.
Ingredients:
– 1 pound dried red kidney beans, soaked overnight and drained
– 1 tablespoon vegetable oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 1/2 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 4 cups long-grain rice
– 2 cups chicken broth
– 1 tablespoon tomato paste
Instructions:
1. In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and garlic; cook until the onion is translucent.
2. Add the cumin, smoked paprika (if using), and cayenne pepper. Cook for 1 minute.
3. Add the soaked and drained red beans, salt, and black pepper. Stir to combine.
4. Pour in the chicken broth and tomato paste. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the beans are tender.
5. Cook the rice according to package instructions.
6. Serve the red beans over the cooked rice.
Cooking Time: Approximately 2 hours
Mexican-inspired cilantro lime rice and black beans
Brighten up your meal with this flavorful Mexican-inspired dish, featuring a zesty cilantro lime rice paired with creamy black beans.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup fresh cilantro leaves and stems, chopped
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon olive oil
– Salt, to taste
– 1 can (15 ounces) black beans, drained and rinsed
– 1 small onion, diced
– 1 clove garlic, minced
– 1/4 cup chopped fresh cilantro leaves
Instructions:
1. Cook rice according to package instructions using 2 cups of water.
2. In a large skillet, heat olive oil over medium-high. Add diced onion and cook until translucent.
3. Add garlic and cook for an additional minute.
4. Stir in black beans, chopped cilantro, and lime juice. Season with salt to taste.
5. Fluff cooked rice with a fork. Mix in chopped cilantro leaves and 1 tablespoon of lime juice.
Cooking Time: 25-30 minutes
Coconut rice with Caribbean spiced beans
This flavorful dish combines the warmth of Caribbean spices with the creamy richness of coconut milk and fluffy rice. Perfect as a main course or side dish, this recipe is sure to become a staple in your kitchen.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/4 cup coconut milk
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– Salt and pepper to taste
– 1 can (15 oz) red kidney beans, drained and rinsed
Instructions:
1. Cook the rice according to package instructions using 2 cups of water.
2. In a large skillet, heat the oil over medium-high heat. Add the onion and garlic and cook until softened, about 3-4 minutes.
3. Add the cumin, curry powder, salt, and pepper. Cook for an additional minute.
4. Stir in the coconut milk and bring to a simmer.
5. Add the cooked rice to the skillet and stir until well combined with the bean mixture.
6. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 25-30 minutes
Vegetarian jambalaya with kidney beans and rice
This classic Creole dish gets a vegetarian twist by substituting sausage with flavorful kidney beans, tomatoes, and spices. Serve over fluffy rice for a hearty and satisfying meal.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water or vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– Salt and pepper to taste
– Fresh parsley or scallions for garnish
Instructions:
1. Cook rice according to package instructions using water or broth.
2. In a large skillet, sauté onion and garlic until softened.
3. Add kidney beans, diced tomatoes, paprika, cayenne pepper, salt, and pepper. Stir to combine.
4. Simmer mixture for 10-15 minutes, stirring occasionally, allowing flavors to meld.
5. Serve jambalaya over cooked rice. Garnish with parsley or scallions.
Cooking Time: 20-25 minutes
One-pot Spanish rice and pinto beans
Experience the flavors of Spain with this hearty one-pot dish, combining tender pinto beans and flavorful Spanish rice.
Ingredients:
– 1 cup uncooked pinto beans, drained and rinsed
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup Spanish rice mix (or 2 cups cooked white rice)
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the pinto beans, water or broth, Spanish rice mix (or cooked white rice), smoked paprika, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 45-50 minutes, or until the beans are tender.
6. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 45-50 minutes
Garlic butter rice with white beans and spinach
This flavorful one-pot dish is perfect for a weeknight dinner or special occasion. The combination of garlic butter rice, creamy white beans, and wilted spinach makes for a satisfying and nutritious meal.
Ingredients:
– 1 cup uncooked white rice
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 can (15 oz) Great Northern white beans, drained and rinsed
– 2 cups fresh spinach leaves
– Salt and pepper to taste
– Optional: 1/4 teaspoon paprika for added flavor
Instructions:
1. Heat butter in a large saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute.
2. Add rice and cook, stirring constantly, for 2-3 minutes or until lightly toasted.
3. Add white beans, spinach, salt, pepper, and paprika (if using). Stir to combine.
4. Cook, covered, for 20-25 minutes or until the liquid is absorbed and the rice is tender.
5. Serve hot, garnished with additional spinach leaves if desired.
Cooking Time: 25-30 minutes
Jamaican rice and peas with coconut milk
Experience the warmth of Jamaica with this flavorful and aromatic dish, where coconut milk adds a rich and creamy touch to traditional rice and peas.
Ingredients:
– 1 cup uncooked white rice
– 1 cup split peas (yellow or green)
– 2 cups water
– 1/4 cup grated fresh coconut (or 2 tablespoons desiccated coconut)
– 1 tablespoon vegetable oil
– Salt, to taste
– Optional: chopped scallions and/or crispy bacon for garnish
Instructions:
1. Rinse rice and peas separately, then combine in a medium saucepan with water.
2. Bring to a boil, reduce heat, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice and peas are tender.
3. In a small pan, heat oil over medium heat. Add grated coconut and cook, stirring frequently, for 5-7 minutes or until fragrant and lightly browned.
4. Stir coconut milk into the cooked rice and peas mixture. Season with salt to taste.
5. Serve hot, garnished with chopped scallions and/or crispy bacon if desired.
Cooking Time: 25-30 minutes
Moroccan-spiced rice with chickpeas and raisins
Moroccan-Spiced Rice with Chickpeas and Raisins Recipe
Summary:
Experience the vibrant flavors of Morocco with this aromatic rice dish, infused with warm spices, tender chickpeas, and sweet raisins. Perfect for a quick weeknight meal or a flavorful side dish.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can chickpeas (14 oz), drained and rinsed
– 1/4 cup golden raisins
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add the onion and cook until translucent, about 3 minutes.
3. Stir in the garlic, cumin, and smoked paprika. Cook for 1 minute.
4. Add the rice and stir to coat with the spice mixture.
5. Add the water and bring to a boil.
6. Reduce heat to low, cover, and simmer for 18-20 minutes or until the liquid is absorbed.
7. Stir in the chickpeas and raisins.
8. Season with salt to taste.
9. Garnish with parsley or cilantro, if desired.
Cooking Time: 25-30 minutes
Thai basil fried rice with edamame and black beans
This vibrant and flavorful dish combines the aromas of Thai basil, the sweetness of edamame, and the heartiness of black beans. A perfect fusion of Asian and Latin American cuisines!
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup frozen edamame, thawed
– 1/2 cup cooked black beans
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Thai basil paste
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and ginger; stir-fry for 30 seconds.
3. Add the edamame and black beans; stir-fry for 1-2 minutes.
4. Add the cooked rice, Thai basil paste, salt, and pepper; stir-fry for 2-3 minutes, breaking up any clumps with a spatula.
5. Taste and adjust seasoning as needed.
6. Transfer to a serving platter; garnish with chopped scallions if desired.
Cooking Time: 10-12 minutes
Smoky bacon and rice casserole with baked beans
A hearty, comforting casserole that combines the smokiness of bacon, the creaminess of rice, and the sweetness of baked beans.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 6 slices of smoky bacon, diced
– 1 can (16 oz) baked beans
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/4 cup milk
Instructions:
1. Preheat oven to 350°F.
2. Cook rice according to package instructions using 2 cups of water.
3. In a large skillet, cook diced bacon until crispy. Remove from heat and set aside.
4. Add chopped onion and minced garlic to the same skillet and sauté until softened.
5. Stir in baked beans, cooked rice, and shredded cheese. Mix well.
6. Pour mixture into a 9×13 inch baking dish.
7. Top with remaining bacon bits and drizzle with milk.
8. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Mediterranean rice salad with cannellini beans and feta
This hearty salad combines the creamy texture of cannellini beans, the tanginess of feta cheese, and the nutty flavor of Mediterranean rice for a satisfying side dish or light lunch.
Ingredients:
– 1 cup cooked Mediterranean rice
– 1 (15 oz) can cannellini beans, drained and rinsed
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked rice, cannellini beans, and feta cheese.
2. In a small bowl, whisk together olive oil, garlic, salt, and pepper.
3. Pour the dressing over the rice mixture and toss to combine.
4. Stir in chopped parsley.
5. Serve at room temperature or chilled.
Cooking Time: 10 minutes (prep time: 5 minutes; cooking time: none)
Spicy Korean rice with gochujang and soybeans
Spicy Korean Rice with Gochujang and Soybeans Recipe
Summary:
This recipe combines the bold flavors of gochujang, a spicy Korean chili paste, with creamy soybeans and fluffy rice for a hearty and satisfying meal.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 2 tablespoons gochujang (Korean chili paste)
– 1/4 cup soybeans, cooked and mashed
– 1 tablespoon vegetable oil
– Salt to taste
Instructions:
1. Rinse the rice in a fine-mesh strainer until the water runs clear. In a medium saucepan, combine the rice and 2 cups of water.
2. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and fluffy.
3. While the rice is cooking, heat the oil in a small pan over medium-high heat. Add the gochujang and stir-fry for about 1 minute.
4. Once the rice is done, fluff it with a fork and mix in the soybeans and gochujang mixture. Season with salt to taste.
Cooking Time: 25-30 minutes
Serve hot and enjoy!
Brazilian feijoada with black beans and rice
Feijoada, a hearty Brazilian stew, is the ultimate comfort food. This recipe combines rich black beans with fluffy rice for a satisfying meal.
Ingredients:
– 1 cup dried black beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 pound beef brisket or pork ribs, cut into bite-sized pieces
– 2 cups water
– 1 tablespoon olive oil
– Salt and pepper to taste
– 2 cups cooked white rice
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the soaked black beans, beef or pork, water, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 hour.
4. Serve the feijoada over cooked white rice.
Cooking Time: 1 hour
Indian turmeric rice with masoor dal and kidney beans
This flavorful Indian-inspired dish combines the warm spices of turmeric rice with the comforting richness of masoor dal (red lentil soup) and kidney beans. A perfect one-pot meal for a cozy evening.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon ground turmeric
– 1/2 teaspoon cumin powder
– Salt, to taste
– 1 cup cooked kidney beans (canned or cooked from scratch)
– 1 cup masoor dal (red lentil soup)
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook rice according to package instructions using 2 cups of water.
2. Heat oil in a large pan over medium heat. Add chopped onion and sauté until translucent.
3. Add turmeric, cumin powder, and salt. Stir well.
4. Add cooked kidney beans and masoor dal to the pan. Stir to combine.
5. Once rice is cooked, fluff with a fork and add to the pan. Stir gently to combine with the dal and kidney bean mixture.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-40 minutes
Lemon herb rice with cannellini beans and roasted veggies
Brighten up your meal with this flavorful and nutritious dish, combining the sweetness of roasted veggies, creamy cannellini beans, and a burst of citrusy lemon herb rice.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup chopped fresh parsley
– 1/2 cup chopped fresh dill
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2-3 cups mixed roasted veggies (such as broccoli, carrots, bell peppers, and zucchini)
Instructions:
1. Cook the rice according to package instructions using 2 cups of water.
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add the chopped parsley and dill; cook for an additional 30 seconds.
4. Stir in lemon juice; season with salt and pepper to taste.
5. Combine cooked rice with cannellini beans and roasted veggies.
Cooking Time:
– Rice: 20-25 minutes
– Roasted veggies: 20-25 minutes
– Total cooking time: approximately 45-50 minutes
BBQ baked beans and rice skillet
Transform a classic comfort food into a flavorful one-pot wonder with this easy recipe.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can (16 oz) baked beans in BBQ sauce
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped onion, bell pepper, and/or mushrooms for added flavor
Instructions:
1. Cook rice according to package instructions using the 2 cups of water.
2. In a large skillet, heat the olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
3. Add baked beans, stirring to combine with chicken and sauce. Bring mixture to a simmer.
4. Reduce heat to low and let simmer for 10-15 minutes or until rice is cooked and liquid has been absorbed.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Greek-style rice with chickpeas and tomato sauce
This hearty dish combines the flavors of Greece with the comfort of a warm bowl of rice, chickpeas, and tomato sauce. Perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can (15 oz) chickpeas, drained and rinsed
– 1/4 cup tomato sauce
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring the water to a boil in a medium saucepan. Add the rice and reduce heat to low. Simmer for 15-20 minutes or until the liquid is absorbed.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in the chickpeas and tomato sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
4. Fluff the cooked rice with a fork. Add the chickpea mixture and stir until well combined. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Sweet and savory pineapple fried rice with black beans
Sweet and Savory Pineapple Fried Rice with Black Beans Recipe
A flavorful twist on traditional fried rice, this recipe combines the sweetness of pineapple with the savory goodness of black beans and a hint of spice. Perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup frozen pineapple chunks
– 1 cup cooked black beans, rinsed and drained
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cooked rice, frozen pineapple chunks, black beans, soy sauce, and cumin.
5. Cook for about 5-7 minutes, stirring frequently, until the mixture is heated through and the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions and toasted sesame seeds, if desired.
Cooking Time: 15-20 minutes
Summary
Experience the diversity of global cuisine with these 18 mouthwatering rice and beans recipes. From spicy Korean gochujang-infused rice to sweet and savory pineapple fried rice, there’s something for every taste and occasion. Enjoy Cajun-style red beans and rice, Moroccan-spiced chickpeas and raisins, or Thai basil fried rice with edamame and black beans. Try Mediterranean rice salad with cannellini beans and feta, Brazilian feijoada with black beans and rice, or Indian turmeric rice with masoor dal and kidney beans. With this collection of recipes, you’ll never tire of the classic comfort food combination.
