This easy recipe for beans and rice is sure to be a big hit! This recipe is healthy, tasty, and a family favorite.
Some nights are busier than others. You have a meeting after school, your kids have music lessons, it’s one thing after another.
Suddenly it’s dinner time, and you are looking at ordering a pizza again. Or if you’re dealing with food allergies, you’re looking at ordering a very expensive pizza again. You know, from the gluten free, dairy free, nut free pizzeria down the road.
This recipe for beans and rice is so easy to make, and it just takes a few minutes. It’s much more nutritious and filling than a pizza, and it’s family friendly, too. Plus, it’s a cheap meal – this dish won’t break the bank.
If you can’t do dairy, you can top this with your favorite dairy free cheese and sour cream, or just stick to guacamole or avocado.
What should I serve with beans and rice?
What kind of beans are best for this recipe?
I use canned pinto and black beans. Any canned beans should work well. Sometimes I use navy beans or white kidney beans.
Can I use dried beans to make beans and rice?
I don’t recommend dried beans for this recipe. This is a quick recipe, and using dried beans requires a lot of time! Lots of soaking time, and then 1-3 hours of cooking time. Canned beans help make this recipe extra quick and easy.
I can’t eat dairy. What should I put on top of rice with beans?
You can try your favorite dairy free cheese and sour cream, or try any naturally dairy free toppings you can think of! Try salsa, avocado, tortilla chips, fresh cilantro, roasted red peppers – be creative!
Can I serve these beans over something other than rice?
Yes, you can try quinoa, millet, or even cauliflower rice in place of regular rice.
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Quick and Easy Beans and Rice.
Hearty and healthy beans and rice - this is an easy, tasty dinner recipe. Gluten free, dairy free, and perfect for busy nights!
Bring 1 3/4 cups water to a boil in a saucepan. Add rice, stir, and reduce heat to low. Cover pan and simmer until rice is tender, about 30 minutes.
Place the olive oil, chopped onion, and garlic to a large skilled. Cook over medium heat until softened, about 5 minutes.
Add the pinto beans, black beans with their juice and tomatoes with their juice. Add garlic to skillet. Add corn, chili powder, cumin, and stir to combine. Reduce heat to medium low and simmer until heated through, about 2 minutes.
To serve, put rice in bowls, and top with beans. Add guacamole, cheese, salsa, dairy free cheese, tortilla chips, or other toppings of your choice.
Leftovers should stay good in the refrigerator for 3-4 days.
Lightly adapted from Cheap. Fast. Good.
This recipe was originally published in June 2011. It has been updated.