A perfect marriage of flavors for a comforting side
Sometimes the simplest side dishes are the ones you make over and over again. This easy rice and beans recipe brings together cooked white rice, tender beans, sautéed onion and garlic, and a little cumin for a deliciously savory side that comes together in minutes.
The little secret? A splash of the bean cooking liquid. It adds moisture and helps bring all the flavors together without making the rice mushy.
It's a perfect companion to your Weeknight Cuban Mojo Pork, but it's just as good alongside grilled chicken, roasted vegetables, or a fried egg.
Why you’ll love this recipe.
Ready in minutes: If you already have cooked rice and beans, dinner is practically done.
Simple ingredients: Nothing fancy or difficult to find.
Big flavor from a few basics: Onion, garlic, cumin, and cilantro do the work.
A great way to use leftovers: Day-old rice and leftover beans are perfect here.
Versatile: Serve it as a side dish or turn it into a simple meal with extra vegetables or protein.
A little about Rice and Beans
Rice and beans are enjoyed throughout the Caribbean and Latin America, with countless variations depending on the country, region, and family tradition.
Cuban cuisine is particularly well known for pairing rice and black beans. One familiar preparation is Moros y Cristianos, where black beans and rice are cooked together. Another is Congrí, commonly made with red beans and rice, particularly in eastern Cuba. In Honduras, we call this perfect pairing Casamiento, which means “marriage” in Spanish. Such a perfect term for this dish!
This recipe takes a simpler approach: the rice and beans are already cooked, then tossed together in a skillet with sautéed aromatics and cumin. It's inspired by those familiar flavors, but it's not intended to be a traditional Moros y Cristianos or Congrí recipe.
Ingredient spotlight.
Rice: Plain cooked white rice makes a neutral, fluffy base. Day-old rice is especially convenient because the grains are firmer and easier to stir-fry.
Beans: Red or black beans both work beautifully. Black beans give the dish a deeper, earthier flavor, while red beans are a little creamier.
Onion and garlic: The foundation of the dish. Cooking them gently in oil develops their sweetness and savory flavor.
Cumin: Adds warmth and earthiness, making the rice and beans especially good alongside citrusy mojo pork.
Bean cooking liquid: This is the little trick that makes a difference. A splash adds moisture and carries some of the beans' flavor into the rice.
Fresh cilantro: Adds a fresh, herbal finish that brightens the whole dish.
Easy ingredient swaps.
Rice: Use brown rice or another cooked rice you have available. Adjust the cooking time slightly if the grains are firmer.
Beans: Black beans, red kidney beans, or small red beans all work.
Fresh cilantro: Substitute fresh parsley or sliced green onion if preferred.
Cumin: If you enjoy a slightly more aromatic flavor, add a pinch of dried oregano.
Bean liquid: If using canned beans, reserve some of the liquid. If you don't have any, use a splash of water or broth.
Beginner tips for success.
Use fully cooked rice and beans. This recipe is designed for leftovers or prepared ingredients, not uncooked rice.
Cook the onion gently. Medium-low heat helps soften it without browning too quickly.
Add garlic after the onion. Garlic cooks quickly and can become bitter if left in the pan too long.
Mix gently. You want to combine the rice and beans without crushing the beans or breaking up the rice grains.
Add bean liquid gradually. Start with a small splash, mix, and add more only if needed.
Taste before adding extra salt. Canned bean liquid and cooking liquid can already contain salt.
What to serve with Rice and Beans.
This is one of those side dishes that works with just about anything, but it pairs particularly well with:
Weeknight Cuban Mojo Pork: The citrusy garlic sauce and savory rice and beans are a wonderful combination.
Grilled or roasted chicken: Especially with citrus, garlic, or paprika seasoning.
Cuban-style pork or beef: A natural companion to slow-cooked or braised meats.
Fried sweet plantains: Their sweetness balances the savory beans beautifully.
Avocado salad: A fresh, creamy contrast to the warm rice and beans.
Make it a complete meal.
Though this is a perfect side dish for any meal, it can also be a perfect complete meal with a few add-ons.
For a quick, satisfying bowl, top the rice and beans with a fried egg, sliced avocado, and a little extra cilantro. Add a squeeze of lime or lemon for brightness. You can also toss in sautéed peppers or leftover roasted vegetables.
Rice and Beans
Easy Cuban-style rice and beans with cooked white rice, red or black beans, garlic, cumin, and cilantro. A quick, flavorful side dish ready in 10 minutes.
Ingredients
- ½ onion, diced
- 4 garlic cloves, minced
- 1 tsp cumin
- 1–2 tsp salt, to taste
- 1 cup cooked red or black beans, with some bean liquid reserved
- 2 cups cooked white rice
- 1 tbsp vegetable oil
- 1 tbsp fresh cilantro, finely chopped
Instructions
- Sauté the onion. Heat the vegetable oil in a skillet over medium-low heat. Add the diced onion and cook for about 1 minute, until it begins to soften.
- Add the garlic. Stir in the minced garlic and cook for another minute until fragrant.
- Add the beans and rice. Stir in the cooked beans and rice. Season with cumin and 1 teaspoon of salt. Mix gently and cook for about 2 minutes, allowing everything to heat through.
- Add the bean liquid. Pour in a small splash of reserved bean cooking liquid or brine. Stir gently to distribute the moisture. Taste and add more salt if needed, keeping in mind that the bean liquid may already be salty.
- Finish with cilantro. Add the chopped cilantro and mix once more to incorporate.
- Serve warm. Enjoy as a side dish with your favorite meats, or serve as a simple rice-and-beans bowl.
Notes
- Day-old rice works particularly well because it stays fluffy and separate.
- If using canned beans, reserve a little of their liquid before draining. You may want to use less salt depending on the brand.
- Add the bean liquid gradually. You want moist, flavorful rice, not a wet or mushy dish.
- Black beans are especially nice with the Cuban Mojo Pork, but red beans work just as well.
Get ready to cook the world with my free basic guide to a global flavored pantry.
Easy Cuban-style rice and beans with cooked white rice, red or black beans, garlic, cumin, and cilantro. A quick, flavorful side dish ready in 10 minutes.