20 Delicious Beans and Rice Recipes for Every Occasion

Beans and rice—the ultimate comfort food duo that’s budget-friendly, endlessly versatile, and downright delicious! Whether you’re craving a quick weeknight dinner, a cozy seasonal dish, or a globally inspired feast, we’ve got 20 mouthwatering recipes to satisfy every craving. From smoky Cajun red beans to vibrant cilantro-lime bowls, these dishes prove that humble ingredients can be truly extraordinary. Ready to spice up your meal rotation? Let’s dig in!

Classic Red Beans and Rice

Nothing says comfort like a steaming bowl of red beans and rice—creamy, smoky, and packed with Cajun flavor.

Ingredients:

• 1 lb dried red kidney beans, soaked overnight
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 12 oz andouille sausage, sliced into rounds
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 6 cups chicken broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups cooked white rice, for serving
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the andouille sausage and cook until browned, about 5 minutes. Remove and set aside.
2. In the same pot, sauté the onion, bell pepper, celery, and garlic until softened, 5–6 minutes.
3. Add the drained kidney beans, bay leaves, 1 tsp thyme, 1 tsp smoked paprika, 1/2 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper. Stir to coat.
4. Pour in 6 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 1.5–2 hours, stirring occasionally, until beans are tender and creamy.
5. Mash about 1/4 of the beans against the pot to thicken the mixture. Stir in the sausage and simmer uncovered for 10 more minutes.
6. Serve over cooked white rice, garnished with green onions.

The slow simmer transforms the beans into a velvety, rich gravy that clings perfectly to fluffy rice—just like the Louisiana classics.

Tip: For extra depth, add a ham hock or splash of apple cider vinegar with the broth.

Cajun Style Beans and Rice

This hearty, one-pot wonder brings the bold flavors of Louisiana to your kitchen with minimal fuss—perfect for weeknights when you crave something comforting but vibrant.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 12 oz andouille sausage, sliced into rounds
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 bay leaf
• 1 (15 oz) can red kidney beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 1/2 cups chicken broth
• 1 cup long-grain white rice, rinsed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion, bell pepper, celery, and garlic; cook for 5 minutes until softened.
2. Add andouille sausage and cook for 3 minutes until lightly browned. Stir in 1 tsp smoked paprika, 1 tsp thyme, 1 tsp oregano, 1/2 tsp cayenne, and 1 bay leaf; toast for 30 seconds until fragrant.
3. Pour in kidney beans, diced tomatoes, 1 1/2 cups chicken broth, and 1 cup rice. Season with 1/2 tsp salt and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender.
4. Remove from heat, discard the bay leaf, and let sit for 5 minutes. Fluff with a fork and garnish with green onions.

The smoky andouille and creamy beans melt into the rice, creating a dish that’s rich but never heavy—thanks to the bright kick of cayenne and herbs.

Tip: For extra depth, deglaze the pot with a splash of beer before adding the broth!

Mexican Black Beans and Rice

This Mexican Black Beans and Rice dish is a hearty, flavorful one-pot wonder that’ll have everyone asking for seconds—plus, it comes together in under 30 minutes!

• 1 cup long-grain white rice, rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 ½ cups low-sodium vegetable broth
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
2. Add the rinsed rice, 1 tsp ground cumin, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Toast for 1 minute, stirring constantly.
3. Pour in 1 ½ cups vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
4. Uncover, fluff the rice with a fork, then gently fold in the black beans. Cover and let sit off heat for 5 minutes to warm the beans.
5. Garnish with fresh cilantro and serve with lime wedges for a bright finish.

The smoky cumin and paprika meld perfectly with the creamy beans, while the lime adds a zesty punch that ties it all together.

Tip: For extra depth, stir in a diced jalapeño with the onions—just remove the seeds if you prefer less heat!

Cuban Moros y Cristianos

This classic Cuban dish combines fluffy rice and savory black beans into a hearty, flavorful side—perfect for pairing with grilled meats or enjoying on its own.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 1 (15 oz) can black beans, undrained
• 1 small yellow onion, finely diced
• 1 green bell pepper, finely diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• 1½ cups water
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp white vinegar

Instructions:

1. Heat olive oil in a deep skillet over medium heat. Add onion, bell pepper, and garlic; sauté for 5 minutes until softened.
2. Stir in cumin, oregano, bay leaf, salt, and black pepper; cook for 1 minute until fragrant.
3. Add rice and stir to coat in the spices. Pour in black beans (with their liquid), water, and vinegar. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed. Remove bay leaf before serving.

The magic here is in the beans’ rich broth mingling with the rice—no need for stock! The vinegar adds a subtle tang that balances the earthiness.

Tip: For extra depth, sauté 2 strips of chopped bacon with the onions in step 1.

Spicy Jamaican Rice and Peas

This fragrant, coconut-infused dish is a Caribbean staple that brings warmth to any table—perfect for spicing up your weeknight dinner rotation.

Ingredients:

• 1 cup dried kidney beans, soaked overnight (or 1 (15-oz) can, drained)
• 2 cups long-grain white rice, rinsed
• 1 (13.5-oz) can coconut milk
• 2 cups water
• 3 garlic cloves, minced
• 1 Scotch bonnet pepper, whole (or 1 habanero for less heat)
• 3 green onions, chopped
• 1 tbsp fresh thyme leaves
• 1 tsp ground allspice
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil

Instructions:

1. In a large pot, heat 1 tbsp vegetable oil over medium. Add 3 garlic cloves, 3 green onions, and 1 tbsp thyme; sauté 1 minute until fragrant.
2. Stir in 1 cup soaked kidney beans (or canned beans), 2 cups water, 1 can coconut milk, 1 tsp allspice, 1 tsp salt, and 1/2 tsp black pepper. Add the whole Scotch bonnet pepper (do not puncture). Bring to a boil, then reduce heat to low and simmer uncovered for 1 hour (30 minutes if using canned beans).
3. Stir in 2 cups rice, cover, and cook 20–25 minutes until liquid is absorbed and rice is tender. Discard Scotch bonnet pepper before serving.

The magic here? The whole pepper infuses gentle heat without overpowering, while the coconut milk makes every bite luxuriously creamy.

Tip: For extra depth, toast the allspice in a dry pan for 30 seconds before adding it to the pot.

Vegetarian Beans and Rice Casserole

This hearty casserole is a one-dish wonder—packed with protein, cozy spices, and just the right amount of cheesy goodness. Perfect for busy weeknights or meal prep!

Ingredients:

• 1 cup uncooked long-grain white rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can diced tomatoes, undrained
• 1 cup frozen corn kernels
• 1 small yellow onion, diced
• 1 bell pepper (any color), diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 1/2 cups vegetable broth
• 1 cup shredded cheddar cheese
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In the dish, combine rice, black beans, diced tomatoes (with juices), corn, onion, bell pepper, and garlic. Sprinkle evenly with 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, and 1/2 tsp salt. Pour vegetable broth over everything and stir gently.
3. Cover tightly with foil and bake for 45 minutes. Uncover, sprinkle with 1 cup cheddar cheese, and bake another 10 minutes until bubbly and cheese melts.
4. Let stand 5 minutes, then garnish with cilantro if using.

The smoky paprika and melty cheese take this from simple to spectacular—plus, the rice cooks right in the dish for zero extra pots!

Tip: For a crispy top, broil for 1–2 minutes after baking (watch closely!).

Creole Beans and Rice with Sausage

This hearty one-pot dish brings bold Creole flavors to your weeknight dinner with minimal fuss—just toss everything in and let the spices work their magic.

Ingredients:

• 1 tbsp olive oil
• 12 oz smoked andouille sausage, sliced into ½-inch rounds
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes, undrained
• 1 cup long-grain white rice, rinsed
• 2 cups chicken broth
• 1 tsp smoked paprika
• 1 tsp dried thyme
• ½ tsp cayenne pepper (adjust to taste)
• 1 bay leaf
• ½ tsp salt
• ¼ tsp black pepper
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add the sausage and cook for 3–4 minutes until lightly browned. Remove and set aside.
2. In the same pot, add the onion, bell pepper, celery, and garlic. Sauté for 5 minutes until softened.
3. Stir in the kidney beans, diced tomatoes, rice, chicken broth, 1 tsp smoked paprika, 1 tsp thyme, ½ tsp cayenne, 1 bay leaf, ½ tsp salt, and ¼ tsp black pepper. Return the sausage to the pot and bring to a boil.
4. Reduce heat to low, cover, and simmer for 20 minutes until the rice is tender and liquid is absorbed. Discard the bay leaf.
5. Fluff with a fork, garnish with green onions, and serve hot.

The smoky sausage and Cajun spices infuse every bite, while the rice soaks up all that rich tomato broth—comfort food with a kick!

Tip: For extra depth, deglaze the pot with a splash of beer after browning the sausage.

Coconut Rice and Beans

This creamy, tropical-inspired dish is a one-pot wonder—comforting coconut rice meets hearty beans for a meal that’s both simple and packed with flavor.

Ingredients:

• 1 cup jasmine rice, rinsed
• 1 (13.5 oz) can coconut milk
• 1 cup water
• 1 (15 oz) can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. In a medium pot, heat 1 tbsp olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and 1 tsp cumin, cooking for 30 seconds until fragrant.
2. Add the rinsed jasmine rice, stirring to coat in the spices. Pour in the can of coconut milk and 1 cup water, then stir in the 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle boil.
3. Reduce heat to low, cover, and simmer for 15 minutes. Uncover, fluff the rice gently, then fold in the black beans. Cover again and let sit off the heat for 5 minutes to warm the beans.
4. Garnish with fresh cilantro and serve with lime wedges for a bright finish.

The magic here? The coconut milk lends a subtle sweetness that balances the smoky cumin and tangy lime—no bland rice allowed!

Tip: For extra texture, toast the rice in the oil for 1–2 minutes before adding liquids—it deepens the nutty flavor.

Pinto Beans and Rice with Cilantro Lime Dressing

This hearty, zesty dish is a weeknight lifesaver—packed with protein and bright flavors that come together in under 30 minutes.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 2 cups water
• 1 (15 oz) can pinto beans, drained and rinsed
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice (about 1 lime)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat and let sit, covered, for 5 minutes.
2. Meanwhile, in a small bowl, whisk together the lime juice, olive oil, cumin, garlic powder, salt, and black pepper to make the dressing.
3. Fluff the rice with a fork, then gently fold in the pinto beans and half of the chopped cilantro. Drizzle with the dressing and toss to coat.
4. Garnish with the remaining cilantro before serving.

The tangy lime dressing cuts through the earthy beans and rice, creating a balance that’s both comforting and refreshing.

Tip: For extra texture, top with diced avocado or crushed tortilla chips right before serving.

Garlic Butter Beans and Rice

Garlic Butter Beans and Rice

This cozy one-pot wonder combines creamy butter beans and fluffy rice in a garlicky, buttery sauce—comfort food at its simplest and most satisfying.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 2 (15 oz) cans butter beans, drained and rinsed
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 2 cups low-sodium chicken or vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

Instructions:

1. Melt butter in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant but not browned.
2. Stir in rice, coating it evenly with the garlic butter. Cook for 2 minutes, stirring occasionally.
3. Pour in broth, then add butter beans, salt, black pepper, and red pepper flakes (if using). Bring to a gentle boil.
4. Reduce heat to low, cover, and simmer for 15 minutes (no peeking!). Turn off heat and let sit, covered, for 5 more minutes.
5. Fluff rice with a fork, sprinkle with parsley, and serve warm.

The magic here? The rice absorbs all that garlic butter goodness while the beans stay plump and creamy—no mushy textures!

Tip: For extra richness, stir in a splash of heavy cream or a sprinkle of Parmesan just before serving.

Mediterranean Chickpeas and Rice

This one-pot wonder is packed with bright flavors and wholesome ingredients—perfect for a fuss-free weeknight dinner that feels like a vacation in every bite.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1 3/4 cups vegetable broth
• 1/2 cup chopped fresh parsley
• 1 tbsp lemon juice
• Salt and black pepper to taste

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until soft. Stir in 2 cloves garlic, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp red pepper flakes; cook for 1 minute until fragrant.
2. Add the rice and chickpeas, stirring to coat in the spices. Pour in 1 3/4 cups vegetable broth, season with salt and black pepper, and bring to a boil.
3. Reduce heat to low, cover, and simmer for 15–18 minutes until the rice is tender and liquid is absorbed.
4. Remove from heat and stir in 1/2 cup parsley and 1 tbsp lemon juice. Fluff with a fork and adjust seasoning if needed.

The lemon and smoked paprika give this dish a smoky, citrusy kick, while the chickpeas add a satisfying bite—no sad, mushy grains here!

Tip: For extra freshness, top with crumbled feta or diced cucumbers just before serving.

Smoky Chipotle Beans and Rice

This hearty, one-pot wonder brings bold smoky flavors and a touch of heat to your weeknight dinner—perfect for when you crave something satisfying but fuss-free.

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 cup long-grain white rice, rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 3/4 cups vegetable broth
• 1 tbsp chopped chipotle peppers in adobo sauce
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the rice, 1 tbsp chipotle peppers, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt. Stir to coat the rice in the spices.
3. Pour in the diced tomatoes (with juices), black beans, and 1 3/4 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until the rice is tender and liquid is absorbed.
4. Fluff with a fork, garnish with cilantro, and serve warm.

The smoky chipotle and tangy tomatoes balance beautifully with the creamy beans, while the rice soaks up every bit of flavor. It’s a meal that tastes like it simmered all day—but comes together in under 30 minutes!

Tip: For extra richness, stir in a spoonful of sour cream or avocado slices just before serving.

Curried Lentils and Rice

This cozy one-pot wonder combines tender lentils, fluffy rice, and warm curry spices for a meal that’s as comforting as it is effortless.

Ingredients:

• 1 cup brown or green lentils, rinsed
• 1 cup basmati rice, rinsed
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 ½ tbsp curry powder
• ½ tsp ground turmeric
• ½ tsp salt
• 3 ½ cups vegetable broth
• 1 (14 oz) can diced tomatoes, undrained
• ½ cup chopped fresh cilantro (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until softened. Stir in garlic, ginger, curry powder, turmeric, and salt; cook for 1 minute until fragrant.
2. Add lentils, rice, vegetable broth, and diced tomatoes (with juices). Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
3. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and garnish with cilantro if desired.

The magic here? The lentils and rice cook together, soaking up all the spiced broth for a dish that’s richly flavored but hands-off.

Tip: For extra creaminess, stir in a splash of coconut milk just before serving.

Sweet and Savory Pineapple Beans and Rice

This tropical twist on classic beans and rice balances juicy pineapple with smoky spices for a dish that’s hearty yet bright—perfect for weeknights or potlucks!

Ingredients

• 1 cup long-grain white rice, uncooked
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup fresh pineapple chunks (or canned, drained)
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp soy sauce
• 1 tbsp honey
• 1/2 cup vegetable broth
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Cook rice according to package instructions; set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium. Add onion, bell pepper, and 2 minced garlic cloves; sauté for 5 minutes until softened.
3. Stir in black beans, pineapple, 1 tsp smoked paprika, 1/2 tsp cumin, and 1/4 tsp cayenne (if using). Cook for 2 minutes to toast spices.
4. Add 1 tbsp soy sauce, 1 tbsp honey, and 1/2 cup vegetable broth. Simmer for 5 minutes until slightly thickened. Season with salt and black pepper.
5. Fluff the cooked rice and divide among bowls. Top with the pineapple-bean mixture and garnish with cilantro.

The sticky-sweet pineapple caramelizes in the pan, creating pockets of tangy contrast against the smoky beans—it’s a flavor party in every bite!

Tip: For extra texture, toast the rice in a dry skillet before boiling (like pilaf) for nutty depth.

Cheesy Beans and Rice Bake

This hearty, comforting bake combines creamy beans, fluffy rice, and melty cheese for a fuss-free dinner that’s as satisfying as it is simple.

Ingredients:

• 1 cup long-grain white rice, uncooked
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel), undrained
• 1 1/2 cups shredded cheddar cheese, divided
• 1/2 cup sour cream
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Cook rice according to package instructions.
2. In a large bowl, combine cooked rice, black beans, diced tomatoes with green chiles (and their juices), 1 cup cheddar cheese, sour cream, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp salt. Mix well.
3. Grease an 8×8 baking dish with 1 tbsp olive oil. Spread the rice mixture evenly into the dish and top with remaining 1/2 cup cheddar cheese.
4. Bake for 20 minutes, or until the cheese is bubbly and lightly golden at the edges.

The magic here? The sour cream melds everything into a creamy, cozy texture while the green chiles add just the right kick.

Tip: For extra crunch, broil for 1–2 minutes at the end—just keep an eye on it!

Lemony Herb Beans and Rice

Bright, zesty, and packed with fresh herbs, this dish is a weeknight hero that comes together in one pot—minimal cleanup, maximum flavor.

Ingredients:

• 1 cup long-grain white rice (like basmati or jasmine)
• 1 (15 oz) can cannellini beans, drained and rinsed
• 3 tbsp olive oil, divided
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 2 cups low-sodium vegetable broth
• Zest and juice of 1 large lemon (about 2 tbsp juice)
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill

Instructions:

1. In a large skillet or pot, heat 2 tbsp olive oil over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic, dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 30 seconds until fragrant.
2. Add the rice and toast for 1 minute, stirring constantly. Pour in the vegetable broth, scraping up any browned bits. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Uncover and gently fold in the cannellini beans. Re-cover and cook for 3–5 more minutes until the rice is tender and liquid is absorbed.
4. Remove from heat. Stir in the remaining 1 tbsp olive oil, lemon zest, lemon juice, parsley, and dill. Taste and adjust salt if needed.

The lemon and herbs make this dish unexpectedly vibrant, while the creamy beans add just enough heft to keep it satisfying. It’s a side that could easily steal the spotlight!

Tip: For extra richness, top with crumbled feta or a drizzle of good olive oil before serving.

Thai-Inspired Peanut Butter Beans and Rice

This Thai-inspired peanut butter beans and rice dish is a cozy, flavor-packed meal that comes together in under 30 minutes—perfect for busy weeknights!

• 1 cup uncooked jasmine rice
• 1 tbsp vegetable oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp brown sugar
• 1/2 tsp ground ginger
• 1/4 tsp red pepper flakes
• 1/4 cup chopped cilantro (for garnish)

1. Cook the jasmine rice according to package instructions. Fluff with a fork and set aside.
2. Heat vegetable oil in a large skillet over medium heat. Add diced onion and sauté for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
3. Add black beans to the skillet and cook for 2 minutes, stirring occasionally.
4. In a small bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, ground ginger, and red pepper flakes. Pour the sauce into the skillet and stir until the beans are evenly coated. Cook for 2–3 minutes until warmed through.
5. Serve the peanut butter beans over the cooked rice, garnished with chopped cilantro.

The creamy peanut sauce clings perfectly to the tender beans, while the lime and cilantro brighten every bite—it’s a crave-worthy twist on classic rice and beans!

Tip: For extra crunch, sprinkle with chopped roasted peanuts just before serving.

One-Pot Beans and Rice with Chorizo

This hearty one-pot wonder packs smoky chorizo, tender beans, and fluffy rice into a dish that’s as easy to make as it is satisfying.

Ingredients:

• 8 oz Spanish chorizo, diced
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice, rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 3/4 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chorizo and cook for 3–4 minutes until lightly browned. Use a slotted spoon to transfer to a plate.
2. In the same pot, sauté onion and bell pepper for 4–5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
3. Stir in rice, black beans, diced tomatoes, chicken broth, smoked paprika, cumin, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
4. Return chorizo to the pot and fluff gently. Garnish with cilantro if using.

The smoky chorizo infuses every bite, while the tomatoes and broth create a rich, almost paella-like depth. It’s a weeknight hero that tastes like it simmered all day.

Tip: For extra texture, stir in a handful of frozen peas or corn with the chorizo in the last 5 minutes of cooking.

Slow Cooker Beans and Rice Stew

This hearty stew is the ultimate hands-off meal—just toss everything in the slow cooker and let it work its magic while you go about your day.

Ingredients:

• 1 cup dried black beans, rinsed and soaked overnight
• 1 cup long-grain white rice, uncooked
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 bay leaf
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Drain the soaked black beans and add them to the slow cooker along with the rice, onion, bell pepper, garlic, diced tomatoes, and vegetable broth.
2. Stir in the 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, 1 bay leaf, 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until well combined.
3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the beans are tender and the rice has absorbed most of the liquid.
4. Discard the bay leaf, then taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.

The slow cooker melds the smoky spices and tender beans into a rich, comforting stew—no stovetop babysitting required!

Tip: For extra depth, stir in a splash of lime juice before serving.

Southwest Beans and Rice with Avocado Salsa

This hearty, flavor-packed dish brings together smoky spices, creamy avocado, and fluffy rice for a satisfying meal that’s ready in under 30 minutes.

Ingredients:

• 1 cup long-grain white rice, uncooked
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can diced tomatoes with green chiles (like Rotel)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 ripe avocado, diced
• 1/4 cup finely chopped red onion
• 2 tbsp fresh lime juice
• 2 tbsp chopped cilantro

Instructions:

1. Cook the rice according to package instructions. Fluff with a fork and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the black beans, diced tomatoes with green chiles, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt. Stir and simmer for 5 minutes until slightly thickened.
3. In a bowl, gently toss together the diced avocado, red onion, 2 tbsp lime juice, and 2 tbsp cilantro to make the salsa.
4. Divide the rice among bowls, top with the bean mixture, and spoon the avocado salsa over the top.

The smoky beans and bright, tangy salsa create a perfect balance—plus, it’s a fantastic way to use pantry staples in a fresh, vibrant way.

Tip: For extra heat, add a minced jalapeño to the salsa or a dash of hot sauce to the beans.

Conclusion

With 20 flavorful beans and rice recipes for every occasion, this roundup proves just how versatile and satisfying this classic combo can be! Whether you’re craving comfort food, quick weeknight meals, or something new to try, there’s a dish here for you. Give these recipes a spin, leave a comment with your favorite, and don’t forget to share the love on Pinterest. Happy cooking!