Go Back

Rice and Bean Bowls

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups long-grain white rice
  • 2 tablespoons vegetable oil
  • 3 cups water or chicken broth
  • 2 cans 15 oz each black beans or pinto beans, drained and rinsed
  • 1 can 14.5 oz diced tomatoes
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional toppings: shredded cheese salsa, sour cream, hot sauce

Method
 

  1. Heat the vegetable oil in a large pot over medium heat and add the rice, stirring frequently for 3-4 minutes until lightly golden and fragrant.
  2. Add the water or broth and 1/2 teaspoon of salt, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
  3. While rice cooks, combine the beans, diced tomatoes with their juice, cumin, garlic powder, remaining salt, and black pepper in a saucepan over medium heat.
  4. Simmer the bean mixture for 10-12 minutes, stirring occasionally, until heated through and slightly thickened.
  5. Fluff the rice with a fork and divide among bowls, then top with the bean mixture.
  6. Serve with desired toppings and let everyone customize their own bowl.