Total Time
Prep 10 mins
Cook 40 mins

There's a lot of beans and rice recipes already here, but it seems I can't get enough of them. This one comes from Real Simple magazine, and it's different than the types I normally make since it doesn't have tomatoes, and it is also a mild-flavored dish.

Ingredients Nutrition


  1. Combine water with 1 tsp salt and 1 1/2 tsp olive oil in a medium saucepan; bring to a boil.
  2. Stir in rice, cover, reduce heat to low, and cook for 20 minutes or until tender.
  3. In a large saucepan, heat the rest of the olive oil over medium heat; saute onion, bell pepper and garlic about 5 minutes or until softened.
  4. Add beans, broth, vinegar, bay leaves, black pepper, cumin, and the rest of the salt; cover and bring to a boil.
  5. Reduce heat to low and simmer for 10 minutes; remove bay leaves.
  6. Serve beans over the rice and top with scallions.
  7. Serves 4 as a main dish, 6-8 as a side.
Most Helpful

5 5

Quite delicious. The only changes I made were to add oregano and to use apple cider vinegar instead of red wine vinegar. Everyone loved this!

5 5

My family really enjoyed this recipe and it is so easy to make!! I used a poblano pepper instead of a bell pepper and it added just the right amount of heat!

5 5

I really enjoyed this dish! I had been craving rice and beans and this was perfect. I used a red pepper and chicken broth. It is so easy to make and so satisfying!