This easy recipe for beans and rice is sure to be a big hit! This recipe uses pantry ingredients and comes together really quickly. Whip this up on a busy night – it’s delicious when topped with salsa, avocado, and your favorite cheese.
When you have a busy week, it can be tough to figure out what to make for dinner.
And that’s frustrating, because if you have food allergies, it’s not as easy to just grab take-out. If you happen to have a gluten free or dairy free pizzeria in town, it can be super expensive, and that’s not a great option.
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 chopped avocado.
- Beans – I use canned pinto and black beans. Any canned beans should work well. Sometimes I use navy beans or white kidney beans. 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.
- Rice – Feel free to use your favorite variety of rice. I like to make this with either brown or white rice.
- Corn – I usually use frozen corn, but you could use fresh corn or canned corn if you prefer.
If you can’t have rice, try serving these beans with:
- a baked potato
- cauliflower rice
- tortilla chips
- inside a soft or crunchy taco shell
- chopped peppers
- chopped avocado
- pickled onions or jalapenos
- dairy free sour cream
- dairy free cheese shreds
- tortilla chips
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Quick and Easy Beans and Rice.
- Bring 1 ¾ 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.
Lightly adapted from Cheap. Fast. Good.