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Beans and Rice

This black beans and rice recipe is an easy, budget-friendly meal built from pantry staples. Black and kidney beans simmer with cumin and paprika, then get folded into fluffy rice and finished with a squeeze of lime — a filling, protein-rich dinner that stretches a few cans into a full meal.

  • Servings4
  • Prep Time10 min
  • Cook Time35 min
  • Good ForDinner
Bowl of New Orleans-style black beans and rice

Ingredients

  • 1 (13 oz) can black beans, drained and rinsed
  • 1 (13 oz) can dark kidney beans, drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 1/4 cup onion, chopped (or 1 tablespoon onion powder)
  • 1 1/2 cups rice (basmati, white, or brown)
  • 2 cups water
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • Fresh squeeze of lime juice

Step-by-Step Instructions

  1. Step 1 For the beans: In a saucepan over medium-high heat, add both the black and kidney beans. Mix well.
  2. Step 2 For the beans: Add 1/4 cup water, cumin, onion, salt, and pepper. Mix well.
  3. Step 3 For the beans: Reduce heat to medium and cook for 25–35 minutes, stirring occasionally.
  4. Step 4 For the beans: Turn off the stove and cover until ready to serve.
  5. Step 5 For the rice: In a saucepan over medium-high heat, add the water and bring to a boil.
  6. Step 6 For the rice: Add the rice and cover.
  7. Step 7 For the rice: Reduce heat to medium-low and cook for 10–15 minutes, or according to package directions.
  8. Step 8 For the rice: Turn off the stove and let steam for 5 minutes.
  9. Step 9 For the rice: Add paprika to the rice and fluff with a fork.
  10. Step 10 To serve: Fold the beans into the rice, or plate the rice and spoon the beans on top with extras like sautéed vegetables or roasted corn. Finish with a squeeze of lime and enjoy!

Printable Recipe Card

Mexican beans and rice recipe card with ingredients and instructions

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