Rice and Beans

Print Recipe

5 from 1 vote

Savory Rice and Beans is the ultimate 20-minute meal—hearty, filling, and packed with flavor!

Prep Time15

Total Time15

Course: Dinner, Side Dish

Cuisine: Healthy, Vegan, Vegetarian

Keyword: beans and rice

Servings: servings

Author: Chelsea Lords

Cost: $9.23

Equipment

Large pan nonstick
Blender

Ingredients

1 tablespoon olive oil
1/2 cup diced yellow onion
2 teaspoons minced garlic
1 tablespoon minced jalapeño optional, see note 1
2 (15-ounce) cans pinto beans
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup freshly shredded sharp Cheddar cheese plus more for serving, see note 2
Optional flavorings see note 3
Serving suggestions see note 4

US - Metric

Instructions

Heat olive oil in a non-stick pan over medium heat. Add diced onion and cook, stirring occasionally, until softened and translucent, about 5–8 minutes.
Add garlic, minced jalapeño, chili powder, paprika, cumin, salt, and pepper to softened onion. Cook, stirring constantly, for about 1 minute until fragrant.
Meanwhile, blend a full can of pinto beans with the liquid until smooth.
Transfer the blended beans and a drained can of pinto beans to the pan. Stir and sauté for 2–3 minutes until thickened. Optionally add hot sauce, 1/4 cup cilantro, and 2 tablespoons lime juice. Remove from heat.
Off heat, stir in shredded cheese (omit for vegan). Mix until melted. Adjust flavors to taste. Serve over rice or as a side (see note 4) with lime wedges and extra cheese. Enjoy warm!

Video

Notes

Note 1: Wear kitchen gloves to remove ribs and seeds from the jalapeño before dicing to avoid “Jalapeño Hands.” For less spice, omit jalapeños; for more, add extra. Finely dice to ensure subtle heat and flavor.

Note 2: I find the flavor to be lacking with mild or medium Cheddar; this recipe needs sharp Cheddar for the flavor to come through nicely!

Note 3: Optional Flavorings: 1/4 cup finely diced cilantro, 2 tbsp. fresh lime juice/wedges, and/or hot sauce.

Note 4: Serving options: There are so many ways to serve these beans; here are my favorites!

Over rice. Either freshly prepared rice, leftover rice, or try Ready Rice® or microwaveable packaged rice.
As a hearty side dish. These beans are perfect alongside any Mexican meal!
As a dip. I even like eating these beans with tortilla chips as a simple bean dip.
Use in tacos, enchiladas, burritos, or on top of a tostada!
My mom always used leftover beans to make quesadillas. She'd spoon the beans on half of a tortilla with some Queso Quesadilla cheese and brown in a skillet. I make these all the time for my kids but prepared in the air fryer—delish! (For quesadilla cooking directions in a skillet or air fryer, check out this black bean quesadillas recipe).

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.

Nutrition