What can I make with rice and beans?
Rice and Beans is the cheapest route to a filling, high-protein dinner. Recipes using rice and beans are below, followed by the base-building and acid-finishing steps that stop legume dishes tasting flat.
12 recipes with rice and beans
Laksa
Spicy coconut curry noodle soup with shrimp and tofu puffs.
Malaysian30m4
Spring Rolls
Fresh rice paper rolls stuffed with shrimp, herbs, and vermicelli.
Vietnamese30m4
Pad Thai
Stir-fried rice noodles with shrimp, peanuts, and tamarind sauce.
Thai30m4Bibimbap
Mixed rice bowl with sautéed veggies, beef, and a fried egg.
Korean40m4Bibimbap
Korean rice bowl with sautéed vegetables, beef, fried egg, and gochujang.
Korean45m4
Vegetable Pho
Aromatic Vietnamese noodle soup with charred ginger and warm spices.
Vietnamese60m4Feijoada
Slow-cooked black bean and pork stew over rice.
Brazilian170m8Pho
Aromatic beef broth with rice noodles and thin-sliced beef.
Vietnamese200m4
Gallo pinto
Heat up a pan over medium high heat, add olive oil and let it get hot.
4
Nom Banh Chok – Cambodian Noodle Soup
1.
4
Num Ansom – Sticky Rice Cake
1.
4
Paella
step 1 Heat 1 tbsp of the oil in a wide, shallow pan.
Spanish4
Turning rice and beans into a real meal
- 1Rinse canned rice and beans to remove the tinny liquid, or simmer dried ones with a bay leaf until creamy.
- 2Build a base first: onion and garlic softened in oil, then spices bloomed in the fat for 30 seconds.
- 3Add the rice and beans plus just enough liquid to come halfway up, then mash a spoonful against the pot to thicken everything.
- 4Finish with acid - lime, vinegar, or a spoon of yogurt. Acid is what makes legumes taste seasoned rather than flat.
What goes well with rice and beans
Rice and Beans is at its best with cumin, onion, garlic, tomato, cilantro and lime. Any two or three of those, plus rice and beans, is already a dinner rather than an ingredient list.
Storing rice and beans
Dry rice and beans keeps for months in a sealed container away from light and heat. Once cooked, cool it quickly, refrigerate within two hours, and use within 3-4 days; cooked grains and legumes freeze extremely well in single-portion bags.
Substituting rice and beans
If you are out of rice and beans, look for something that behaves the same way in the pan rather than something that tastes the same. Match the moisture level, the cooking time, and the richness, and adjust the liquid slightly if your substitute releases more water. When in doubt, describe what you actually have in the chat and Mr. Chef will rewrite the recipe around it.
Rice and Beans recipes: common questions
- What can I make with rice and beans and not much else?
- Plenty. With rice and beans plus an onion, garlic, oil, and salt you already have the base of a skillet dinner, a soup, or a simple sauce. Add a starch - rice, pasta, bread, or potatoes - and it becomes a full meal. The recipes above are ordered so the ones needing the fewest extra items come first.
- What is the quickest rice and beans recipe?
- Look for the entries above marked 20 minutes or less. As a rule, anything cut small and cooked in a hot pan beats anything roasted whole, and one-pan recipes save more time in cleanup than in cooking.
- Can I substitute rice and beans?
- In most recipes yes, as long as the replacement plays a similar role - similar moisture, similar cooking time, similar richness. Swapping across roles (a watery vegetable for a starchy one, for instance) usually needs a change in liquid or cooking time too.
- How do I use up leftover rice and beans?
- Fried rice, a frittata, a grain bowl, a soup, or a quesadilla will absorb almost any leftover rice and beans without a recipe. If you want something specific, tell Mr. Chef exactly what is in the fridge and it will build a recipe around it.
- Are these rice and beans recipes vegetarian-friendly?
- Many are, and the vegetarian and vegan collections filter the whole library down to recipes with no meat or no animal products at all. In the chat you can also say "vegan" or "no dairy" and every suggestion will respect it.