Recipe

Classic Rice and Beans

Light, fluffy rice plus creamy, well-seasoned beans with a bright lime finish. Simple pantry ingredients, big comfort energy, and zero weird steps.

By Matt Campbell

•

4.8

Jump to Recipe

Rice and beans is one of those meals that shows up when you need dinner to be reliable. It is cheap, filling, and somehow still feels like real cooking when the fridge is basically a lightbulb and some condiments.

This version keeps the rice light and fluffy, not sticky or sad, and the beans get the kind of flavor that makes you pause mid-bite. Think sautéed onion and garlic, warm cumin, a little smoked paprika for depth, and a splash of lime at the end to wake everything up. Nothing fancy. Nothing fussy. Just a weeknight staple that tastes like you meant to do that.

Why It Works

Fluffy rice, every time: rinsing + the right water ratio + resting off heat means separate grains, not glue.
Beans with actual personality: blooming the spices in oil builds fast flavor without extra ingredients.
Bright finish: lime and cilantro at the end keeps the whole bowl from tasting heavy.
Flexible: use black beans, pinto, or kidney beans, and adjust heat and salt to your vibe.

Pairs Well With

Storage Tips

Store: Cool rice and beans quickly, then refrigerate in separate airtight containers for up to 4 days. Keeping them separate helps the rice stay fluffy.

Freeze: Beans freeze beautifully for up to 3 months. Rice can be frozen too, but it is best when reheated with a splash of water and covered.

Reheat:

Rice: Add 1 to 2 teaspoons water per cup, cover, and microwave in 30 second bursts, fluffing between rounds.
Beans: Warm on the stove with a splash of water or broth, stirring until creamy again. Finish with a tiny squeeze of lime to refresh.

Leftover move: Turn it into a skillet bowl. Crisp the rice in a little oil until it gets golden edges, then spoon beans on top and add a fried egg if you are feeling unstoppable.

Common Questions

What makes rice fluffy instead of sticky?

Rinse the rice until the water runs mostly clear, use the right water ratio, and let it rest off heat with the lid on. That rest is where the magic happens. Then fluff with a fork, not a spoon.

Can I use brown rice?

Yes. Brown rice usually needs more water and more time. Follow your package ratio, but keep the same method: simmer gently, then rest covered, then fluff.

Do I have to use canned beans?

Nope. Cooked-from-dry beans are great here. You will want about 3 cups cooked beans to replace two 15-ounce cans. Add a bit of cooking liquid or broth to keep things saucy.

How do I make the beans thicker and creamier?

Smash about 1/3 cup of beans against the side of the pot, then stir. Or simmer uncovered for a few extra minutes so the liquid reduces.

How do I make it spicier without wrecking the balance?

Add a pinch of cayenne, a diced jalapeño with the onion, or a few dashes of hot sauce at the end. Taste as you go. That is the whole game.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan with lid (for rice)
Medium pot or deep skillet (for beans)
Fine mesh strainer (to rinse rice)
Fork (for fluffing)
Chef’s knife and cutting board
Measuring cups and spoons

Rice and beans is my comfort-food safety net. When I was trying to get better in the kitchen without overcomplicating everything, this was the meal I kept coming back to. It taught me the basics that actually matter: rinse your rice, do not crank the heat, and always build flavor early with onion, garlic, and spices.

Now I make it the way I like most meals, a little cozy, a little bright, and with enough seasoning to make it feel like more than “just pantry food.” Also, I will absolutely judge my own batch by how fluffy the rice is. That is the standard.

Classic Rice and Beans

(4.8 Reviews)

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Servings 4

Ingredients

For the fluffy rice

1 cup long-grain white rice (jasmine or basmati both work)
1 1/2 cups water
1 tablespoon butter or olive oil
1/2 teaspoon kosher salt

For the beans

2 tablespoons olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon dried oregano
2 (15-ounce) cans black beans, rinsed and drained
3/4 cup low-sodium vegetable broth or water, plus more as needed
1 bay leaf (optional)
3/4 teaspoon kosher salt, plus more to taste
Black pepper, to taste
1 to 2 teaspoons fresh lime juice (about 1/2 lime), to taste
1/3 cup chopped cilantro (optional)

Optional toppings

Diced avocado
Sliced jalapeño
Hot sauce
Pickled red onions

Instructions

Rinse the rice. Add rice to a fine mesh strainer and rinse under cool water until it runs mostly clear, about 30 to 60 seconds. Shake off excess water.
Cook the rice. In a medium saucepan, combine rinsed rice, water, butter or oil, and salt. Bring to a boil over medium-high heat. Stir once, then immediately reduce to low, cover, and simmer for 15 minutes.
Start the beans while the rice simmers. While the rice is doing its thing, get the beans going so everything hits the table hot.
Sauté the aromatics. Heat olive oil in a medium pot or deep skillet over medium heat. Add onion and cook until soft and lightly golden, 5 to 7 minutes. Add garlic and cook 30 seconds, just until fragrant.
Bloom the spices. Stir in cumin, smoked paprika, and oregano. Cook 20 seconds to wake them up. If the pan looks dry, add a tiny splash of oil.
Simmer the beans. Add beans, broth, bay leaf (if using), salt, and a few cracks of black pepper. Bring to a gentle simmer and cook uncovered for 10 to 12 minutes, stirring occasionally.
Rest, then fluff. When the rice timer is up, turn off the heat and let the rice sit covered for 10 minutes. Remove lid and fluff with a fork. Keep covered loosely while you finish the beans.
Make it creamy. Smash a scoop of beans against the side of the pot and stir back in. Simmer 1 to 2 minutes more. Add a splash more broth or water if you want it looser.
Finish bright. Turn off heat. Discard bay leaf if you used one. Stir in lime juice and cilantro (if using). Taste and adjust salt, pepper, and lime.
Serve. Spoon fluffy rice into bowls, ladle beans on top, and add any toppings you love.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes