Savory Rice And Beans Recipe is a quick 20-minute meal that is hearty, filling, and vegetarian!
author’s note
20-Minutes To A Dinner Everyone Loves!
This recipe is a total throwback to my childhood. My mom made some version of rice and beans every couple of weeks, and it was always a dinner everyone looked forward to. There were a few kids in my family who couldn’t stand meat, so my parents were constantly getting creative trying to sneak in some protein without making dinner a battle. Somehow, this one worked for everyone.
Now that I have kids of my own, this is one of those staple meals I love making for them. It’s easy, dependable, and something I know they’ll happily eat. It’s been on repeat in my kitchen for years, and it felt like one of those recipes I had to share with you guys.
Ingredients
| Ingredient | Swaps Or Tips |
|---|---|
| Pinto beans | Black beans also work well |
| Onion | Yellow or white onion both work |
| Jalapeño | Skip for mild or add more for spice |
| Spices | Adjust amounts to taste |
| Sharp Cheddar | Use freshly shredded for best melt and to avoid any clumping |
| Lime and cilantro | Lemon works in a pinch |
How To Make Rice And Beans Recipe
- Heat olive oil and cook the onion in a large nonstick pan until soft.
- Add garlic, jalapeño, and spices and cook just until fragrant.
- Blend one can of beans with the liquid until smooth.
- Add blended beans and remaining beans to the pan and cook until thickened.
- Stir in cheese, lime juice, and cilantro off heat, then serve warm.
How To Serve This Rice And Beans Recipe
This recipe is incredibly flexible. Here are my favorite ways to use it.
- Over rice using freshly cooked, leftover rice
- As a hearty side dish with Mexican inspired meals
- Scooped up with tortilla chips as a simple bean dip
- Stuffed into tacos, burritos, enchiladas, or tostadas
- Used for quesadillas with melty cheese
My mom always turned leftovers into quesadillas, and I still do the same for my kids. They’re especially good cooked in the air fryer.
Storage
Store leftovers rice and beans recipe in an airtight container in the fridge for up to four days. Reheat gently in the microwave or on the stovetop until warmed through. Add a splash of water if needed to loosen the texture.
More Vegetarian Favorites:
Rice and Beans
Video
Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 2 teaspoons minced garlic
- 1 tablespoon minced jalapeño optional, see note 1
- 2 (15-ounce) cans pinto beans
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup freshly shredded sharp Cheddar cheese plus more for serving, see note 2
- Optional additions see note 3
- Serving suggestions see note 4
Instructions
- Heat olive oil in a non-stick pan over medium heat. Add diced onion and cook, stirring occasionally, until softened and translucent, about 5–8 minutes.
- Add garlic, minced jalapeño, chili powder, paprika, cumin, salt, and pepper to softened onion. Cook, stirring constantly, for about 1 minute until fragrant.
- Meanwhile, blend a full can of pinto beans with the liquid until smooth.
- Transfer the blended beans and a drained can of pinto beans to the pan. Stir and sauté for 2–3 minutes until thickened. Optionally add hot sauce, 1/4 cup cilantro, and 2 tablespoons lime juice. Remove from heat.
- Off heat, stir in shredded cheese (omit for vegan). Mix until melted. Adjust flavors to taste. Serve over rice or as a side (see note 4) with lime wedges and extra cheese. Enjoy warm!
Recipe Notes
- Over rice. Either freshly prepared rice, leftover rice, or try Ready Rice® or microwaveable packaged rice.
- As a hearty side dish. These beans are perfect alongside any Mexican meal!
- As a dip. I even like eating these beans with tortilla chips as a simple bean dip.
- Use in tacos, enchiladas, burritos, or on top of a tostada!
- My mom always used leftover beans to make quesadillas. She’d spoon the beans on half of a tortilla with some Queso Quesadilla cheese and brown in a skillet. I make these all the time for my kids but prepared in the air fryer—delish! (For quesadilla cooking directions in a skillet or air fryer, check out this black bean quesadillas recipe).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Shortcuts
- To minimize chopping time, buy pre-diced onions typically found in the produce section.
- Choose refrigerated minced garlic or frozen garlic cubes (like Dorot®) for the quickest possible prep.
- Use canned beans. While making beans from scratch is deeply delicious and rewarding, this rice and beans recipe is all about speed and ease!
Loved it!!
So happy to hear this! Thanks Israel! 🙂