One-Pot Rice and Beans

There are the beans. Then you add some rice. You then mix the two together with other stuff.

Make rice in the rice cooker. Beans in the instant pot. Combine them with onions and vegetable stock mixture and simmer from there.

Added garlic, cumin and a few cut up chicken sausage. Since I was doubling it and using brown rice, I cooked the onion, garlic and sausage separately then mixed them all together at the end along with hot, jarred jalepinos. It was flavorful and satisfying.

I cook this according to recipe and it comes out perfect. The only small change I make is to leave out the extra salt. I use a can of organic black beans and they have salt in them, and the stock has salt as well. Of course you can add any spices, peppers, etc that you want and make it your own, but the base is great as is.

This recipe is how I learned beans and rice! It's a terrific, easy recipe that you can take in so many directions once you're comfortable!

This is a riff on gallo pinto, the natl dish of Costa Rica. Salsa Lizano,garlic and cooked separate but combined. Great with eggs.

This is one of the two most versatile recipes on NYTimes Cooking (the other being Melissa Clark's pound cake) to which you can add virtually anything you have on hand (well, maybe not Oreo cookies) and it will still taste great - and never the same twice.

I've made this approximate dish for 40 years, after having a version from anthropology professors who had acquired the recipe in Colombia. Theirs involved oranges and hot oil in lemon juice, and was topped with sour cream. Sometimes I've added orange oil if I've had it but usually I take large pieces of peel without the pith and cook it with the rice and beans, and it softens and is delightful to eat I sprinkle it liberally with Goya hot sauce or Tabasco and eat with sour cream or cottage cheese

I don't know how the rice is such a pristine white in the photo. Previously when I cooked black beans & rice together the rice became an ugly color. Did anyone have this experience with this recipe. (I haven't tried this recipe yet.I)

This is my go-to quick rice and beans recipe to have a pot in the fridge for a few days. That being said, it *never* cooks quite right, no matter what I do. Usually the liquid doesn’t absorb. This time I added the rice, beans, etc. and let the liquid come back up to a simmer. Covered, put on the lowest of low for 20 minutes … let rest for 4 minutes before fluffing. Liquid was absorbed but now the rice is mushy and broken. One day I will get it right…

I used short grain brown rice, increased stock to 2 cups, added 1 tbsp tomato paste, and 1 tsp ground cumin. Because of the brown rice, I increased the simmer time to 55 minutes. This was delicious. It will definitely become part of my regular rotation of quick meals.

Used 4 c of black bean cooking bean liquid (after pressure cooking 1# Goya black beans in water with about 2 inches above the beans). Doubled recipe: Used 2 c triple washed basmati Chopped up 1 red bell pepper Added 6 garlic cloves Added some oregano at the end-seemed to lack flavor. Will serve with pickled onion, avocado, tomato, lettuce, cabbage salad.

Might seem weird, but I wanted to use this idea but veer more Asian - so I used scallions, had on hand - no oil i just simmered sliced scallion in a bit of the broth. I added the rest of the cup of broth, the can of beans with liquid (cannelini), 1 c of sushi rice and completed the recipe as written. After cooling the dish in the fridge, I mixed rice vinegar and coconut aminos and tossed through the dish. I'm going to use this recipe to try different variations!

This is the best rice and beans I've ever eaten, how?

In addition to the onion, I added a tablespoon of hot sauce and a generous squirt of taco sauce and salt!