One Pot Rice and Beans Recipe

Easy One Pot Rice and Beans

Growing up, rice and beans was the ultimate budget meal in my house—simple, filling, and surprisingly delicious when done right. But I’ll admit, I used to think it was boring until I discovered how to transform this humble combination into something truly crave-worthy. The secret? Proper seasoning, sautéed aromatics, and cooking everything together in one pot so the rice absorbs all those incredible flavors.

This one pot rice and beans has become my go-to meal when I’m looking for something healthy, satisfying, and ridiculously budget-friendly. We’re talking about $2-3 per serving of complete protein-packed goodness that tastes like you spent way more effort than you actually did. The rice turns out perfectly fluffy, the black beans are creamy and flavorful, and everything comes together with a hint of cumin and garlic that makes your whole kitchen smell amazing.

What I love most is how versatile this recipe is—serve it as a vegetarian main dish, use it as a burrito bowl base, or pair it with grilled protein for carnivores. It’s proof that eating healthy and on a budget doesn’t mean sacrificing flavor. This recipe joins our collection of easy one pot meals that make weeknight cooking stress-free and delicious.

Why You’ll Love This Rice and Beans

Budget-Friendly Protein: Black beans and rice create a complete protein for pennies per serving—perfect for meatless meals that don’t break the bank.

Ridiculously Easy: Everything cooks in one pot with minimal hands-on time, making this ideal for busy weeknights.

Meal Prep Champion: Makes a big batch that tastes great all week long, perfect for lunches or quick dinners.

Vegetarian & Vegan-Friendly: Naturally vegetarian and easily made vegan by using vegetable broth and skipping any dairy toppings.

Nutritional Powerhouse: Packed with fiber, protein, vitamins, and minerals—this is healthy comfort food at its finest.

Customizable: Add your favorite vegetables, adjust spice levels, or top with whatever you love.

Ingredients You’ll Need

For the Rice Base:

• 1 1/2 cups long-grain white rice (or brown rice, see notes)
• 2 tablespoons olive oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• Salt and black pepper to taste

For the Beans & Liquid:

• 2 (15 oz) cans black beans, drained and rinsed
• 3 cups vegetable broth (or chicken broth)
• 1 (14.5 oz) can diced tomatoes
• 1 cup frozen corn (optional but delicious)
• 1 (4 oz) can diced green chiles (optional for mild heat)

For the Seasoning:

• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional)
• 1 bay leaf
• Juice of 1 lime

For Serving:

• Fresh cilantro, chopped
• Lime wedges
• Sliced avocado or guacamole
• Sour cream or Greek yogurt
• Shredded cheese (cheddar or Monterey Jack)
• Sliced jalapeños
• Hot sauce

How to Make One Pot Rice and Beans

Step 1: Sauté the Aromatics Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the diced onion and both bell peppers. Season with a pinch of salt and sauté for 5-6 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. The peppers should still have a slight bite to them. Add the minced garlic and cook for another 30-60 seconds until fragrant—be careful not to burn the garlic or it’ll turn bitter.

Step 2: Toast the Rice and Spices Add the uncooked rice directly to the skillet with the vegetables. Stir everything together and let the rice toast for about 2 minutes, stirring frequently. You’ll notice the rice becomes slightly translucent around the edges and smells nutty—this step adds so much depth of flavor! Sprinkle the cumin, smoked paprika, chili powder, oregano, and cayenne if using over the rice. Stir constantly for about 1 minute to toast the spices and coat every grain of rice with that beautiful seasoning.

Step 3: Add Liquid and Beans Pour in the vegetable broth and diced tomatoes (with their juices), stirring to scrape up any browned bits from the bottom of the pan. Add the drained and rinsed black beans, frozen corn if using, diced green chiles if using, and the bay leaf. Stir everything together so the rice and beans are evenly distributed. Bring the mixture to a boil over high heat—you want to see it bubbling vigorously.

Step 4: Simmer Until Perfect Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 18-20 minutes without lifting the lid. This is crucial—resist the urge to peek! The steam needs to stay trapped inside to cook the rice properly. After 18-20 minutes, remove from heat and let it sit, still covered, for another 5 minutes. This resting time allows the rice to finish cooking in its own steam and become perfectly fluffy.

Step 5: Fluff and Finish Remove the lid and use a fork to fluff the rice and beans together. The rice should be tender, the liquid should be absorbed, and everything should look cohesive and delicious. Remove the bay leaf. Squeeze fresh lime juice over the top and stir it in—this brightens everything up and adds that fresh, zesty quality that takes this from good to amazing. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.

Tips for Perfect Rice and Beans

Rinse Your Rice: Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents gummy rice.

Toast the Rice: Don’t skip toasting the rice with the aromatics—it adds incredible nutty flavor and helps keep the grains separate.

Use the Right Liquid Ratio: For white rice, use 2:1 liquid to rice ratio. For brown rice, use 2.5:1 and cook for 40-45 minutes.

Don’t Peek While Cooking: Lifting the lid releases steam and affects cooking time. Trust the process and wait!

Let It Rest: That final 5-minute rest with the lid on is crucial for fluffy rice.

Fresh Lime is Essential: Bottled lime juice won’t give you the same bright, fresh flavor. Always use fresh!

Common Mistakes to Avoid

Mistake #1: Not Rinsing the Beans Canned beans have a starchy liquid that can make your rice gummy. Always drain and rinse them well.

Mistake #2: Using Too Much Liquid More liquid doesn’t equal better rice—it makes it mushy. Stick to the 2:1 ratio for white rice.

Mistake #3: Lifting the Lid While Cooking Every time you peek, you release steam and extend cooking time. Keep that lid on!

Mistake #4: Not Toasting the Spices Spices need heat to release their oils and flavors. Toast them with the rice for maximum impact.

Mistake #5: Skipping the Resting Time Rice continues to cook after you turn off the heat. That 5-minute rest ensures perfect texture.

How to Store and Reheat

Storage: Store leftover rice and beans in an airtight container in the refrigerator for up to 5 days. The flavors actually deepen and improve after a day, making this perfect for meal prep.

Reheating: Reheat on the stovetop over medium-low heat with a splash of water or broth to restore moisture. Stir occasionally until heated through. You can also microwave individual portions in 2-minute intervals, stirring between each and adding a tablespoon of water to prevent drying out.

Freezing: Rice and beans freeze beautifully! Let cool completely, then transfer to freezer-safe containers or zip-top bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating, or reheat from frozen adding a few extra minutes.

Make-Ahead Tip: This is the ultimate make-ahead meal. Cook a big batch on Sunday and enjoy easy lunches and dinners all week long.

Variations and Add-Ins

Cuban-Style: Use kidney beans instead of black beans, add a bay leaf and a splash of white vinegar.

Mexican Rice and Beans: Add 1 teaspoon taco seasoning and top with shredded cheese, jalapeños, and salsa.

Coconut Rice and Beans: Replace 1 cup of broth with coconut milk for Caribbean-style richness.

Cajun Red Beans and Rice: Use kidney beans, add Cajun seasoning, and include diced celery with the peppers.

Spanish-Style: Add saffron threads or turmeric for yellow rice, use chickpeas instead of black beans.

Extra Veggie Version: Add diced zucchini, carrots, or spinach in the last 5 minutes of cooking.

Protein Boost: Stir in cooked shredded chicken, ground beef, or chorizo for a heartier meal.

Vegan Version: Use vegetable broth and skip any dairy toppings. Add nutritional yeast for cheesy flavor.

What to Serve With Rice and Beans

Rice and beans is pretty complete on its own, but here are some perfect pairings:

• Tortilla chips with salsa and guacamole
• Simple side salad with lime vinaigrette
• Grilled chicken or steak on top
• Fried plantains for Caribbean flair
• Cornbread or corn muffins
• Roasted vegetables (peppers, zucchini)
• Fresh pico de gallo

I love using this as a base for burrito bowls—just pile on your favorite toppings like in our One Pot Taco Pasta and you’ve got a complete Mexican-inspired feast! It also pairs perfectly with grilled proteins when feeding carnivores.

Frequently Asked Questions

Can I use brown rice instead of white rice? Yes! Use 2.5 cups of liquid instead of 3 cups, and increase cooking time to 40-45 minutes. Brown rice takes longer to cook.

Can I use dried beans instead of canned? You can, but you’ll need to cook the beans separately first. Dried beans take too long to cook with the rice.

My rice is too mushy. What happened? You likely used too much liquid or lifted the lid too many times. Stick to the 2:1 ratio and don’t peek!

Can I make this in a rice cooker? Absolutely! Sauté the aromatics in a pan first, then transfer everything to the rice cooker and cook on the white rice setting.

Is rice and beans a complete protein? Yes! The combination of rice (grains) and beans (legumes) provides all nine essential amino acids, making it a complete protein.

Can I make this spicy? Add more cayenne, use spicy chili powder, add diced jalapeños, or top with hot sauce. Start mild and add heat to taste.

How do I prevent the rice from sticking? Make sure to rinse the rice first, use enough oil to coat the bottom of the pan, and don’t stir once you add the liquid.

Other Favorite Recipes

If you love this one pot rice and beans, you’ll also enjoy these vegetarian favorites:

• One Pot Vegetarian Pasta
• One Pot Pasta Primavera
• One Pot Chili Recipe
• One Pot Mac and Cheese
• One Pot Chicken and Rice
• One Pot Jambalaya Recipe

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