Rice and Beans is one of my favorite side dishes! It compliments many different meats like chicken, beef, pork, sausage, smoked sausage, etc. and can also serve as a meal in and of itself. It’s generally a treat in our house on my cheat days when I’m craving a whole-lotta-carbs, as I generally follow a low-carb, Keto lifestyle. Nonetheless, when I make my Rice and Beans recipe, it’s a rarity that we have leftovers, because it’s utterly delicious.

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Now, I have seen and tasted soooo many different versions of this side dish before I concocted my own version, and the recipe I am about to share with you is the one that suits my taste buds the best. I prefer that my beans swim in an abundance of a yummy savory sauce, packed with tons of flavor so that my rice soaks it in and stays moist until the last bite. So granted, I have many more ingredients included in this dish other than just rice, beans and some seasoning, but trust me, the flavor packs a punch!

Speaking of ingredients, to make this dish, you are going to need canola oil, onion, green bell pepper, jalapeño, fresh garlic, smoked paprika, cumin, cayenne pepper, bay leaf, tomato sauce (I prefer Goya brand), chicken broth, small red beans (again, I prefer Goya brand), yellow potato, Goya Sazòn (without Annatto), and Himalayan pink salt. For the rice, I prefer Jasmine rice, but you can certainly substitute your favorite rice here instead.

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I generally like to begin this recipe by steaming my rice. As I stated above, I like to serve my beans over Jasmine rice. My favorite brand to use is Carolina and I make 8 servings of it to accompany the amount of beans I make. I steam my rice according to the package directions with the addition of 1 Tablespoon of coarse Himalayan pink salt added to the water prior to adding in the rice. When my rice is fully cooked, I melt 1/2 cup of salted butter through it. Again, use whatever rice you like the best.

While your rice is steaming up to perfection, cook your beans. Begin by heating your canola oil in a large saucepan over medium heat. Add in the onion, bell pepper, jalapeño pepper, garlic, paprika, cumin, cayenne pepper and bay leaf. Sauté, stirring occasionally, until the onions are soft and translucent; about 5-7 minutes (do not brown). Then, add in the tomato sauce, chicken broth, beans, potatoes, Sazòn, and salt, and bring the mixture to a boil. Reduce your heat, cover, and simmer gently for about 15-20 minutes (or more) until your potatoes are tender. The starch from the potatoes will thicken the sauce for your beans as they cook down. Adjust the seasonings and/or thickness of your beans according to your preference with additional spices and/or broth. As I stated above, I like an abundance of sauce, so I add in more broth to thin it out a bit.

To serve, spoon a generous amount of beans over a bed of your cooked rice and enjoy the flavor explosion in your mouth!

Rice and Beans

Recipe by Sarah K. Young

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

657

kcal

These Rice and Beans are a mouth-watering combination of red beans, onions, green bell pepper, jalapeno, and golden potatoes, seasoned to perfection and served over a bed of Jasmine Rice!

Ingredients

RICE
2 cups Jasmine rice
3 cups water
1 Tablespoon coarse Himalayan pink salt
½ cup salted butter
BEANS
2 Tablespoons canola oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 small jalapeño pepper, seeded and minced
2 teaspoons garlic, minced
1 teaspoon smoked paprika
1 teaspoon cumin
¼-½ teaspoon cayenne pepper
1 bay leaf
¼ cup Goya tomato sauce
2 cups chicken broth
3 (15 ounce) cans Goya small red beans
1 large yellow potato, diced
1 packet Goya Sazòn (without Annatto)
Himalayan pink salt, to taste

Directions

Rice: Add water and salt to a medium saucepan and bring to a rolling boil over high heat. Stir in rice and cover with lid. Reduce heat to medium low and steam for 15 minutes or until all water is absorbed. Add in butter and mix thoroughly to melt throughout; set aside.
Beans: While rice is steaming, heat canola oil in a large saucepan over medium heat. Add in onion, bell pepper, jalapeño pepper, garlic, paprika, cumin, cayenne pepper and bay leaf. Sauté, stirring occasionally, until onions are soft and translucent; about 5-7 minutes. Do not brown.
Add in tomato sauce, chicken broth, beans, potatoes, Sazòn, and salt, and bring to a boil. Reduce heat, cover, and simmer gently for about 15-20 minutes (or more) until potatoes are tender. The starch from the potatoes will thicken the sauce as they cook down. Adjust seasonings and/or thickness of beans according to preference with additional spices and/or broth.
To serve, spoon a generous amount of beans over a bed of steamed rice.