"Rice And Beans" Meal
A hearty, comforting combination of savory rice and flavorful kidney beans, perfect for a wholesome vegetarian meal or a quick, satisfying dinner.
Ingredients
Instructions
- Combine 1 quart of cold water and the kidney beans in a 2-quart saucepan and bring to a boil over high heat.
- Once boiling, add olive oil, peeled garlic, salt, pepper, and one whole onion, then reduce heat to simmer and cook for approximately 1 hour.
- In a large skillet, add enough oil to sauté one medium onion, sliced or diced.
- Add the rice, salt, pepper, and 1 cup of cold water to the skillet.
- Cover and steam the rice for about 30 minutes, adding the remaining water midway until the rice is cooked.
- Serve the rice and beans separately, optionally with Italian bread.
Tips & Substitutions
For added flavor, consider using homemade vegetable broth instead of water when cooking the rice. If you prefer a spicier kick, add diced jalapeños or a pinch of cayenne pepper to the beans. Also, feel free to substitute kidney beans with black beans or pinto beans if you have those on hand. This dish can easily be made vegan by ensuring all ingredients are plant-based.
Serving Suggestions
Serve the rice and beans separately, garnished with fresh cilantro or parsley for a pop of color and flavor. It pairs beautifully with Italian bread for dipping or can be accompanied by a side salad. For a refreshing drink, try pairing this meal with an Apple-Lime Cooler to balance the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the rice and beans in a saucepan over low heat, adding a splash of water or broth if necessary to avoid drying out. You can also microwave them, covered, for 1-2 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of "Rice And Beans" Meal contains roughly 1460 calories, with 58g protein, 285g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (120% of the Daily Value), protein (115% of the Daily Value), and iron (97% of the Daily Value). Note that it is relatively high in sodium, at 2833mg per serving (123% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried beans instead of canned?
Yes, you can use dried beans, but they need to be soaked and cooked longer. Soak them overnight and cook until tender before adding them to the boiling water in the recipe. This will add a richer flavor to your dish.
What can I add to make this dish more filling?
To make it more filling, consider adding vegetables like bell peppers, corn, or spinach. You can also stir in some cooked quinoa or add avocado slices on top for extra creaminess. This enhances both the nutrition and taste.
Can I make this dish in advance?
Absolutely! You can prepare the rice and beans in advance, allowing the flavors to meld together. Just store them separately and reheat when you’re ready to serve. This is a great meal prep option for busy weeks.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).